There’s something magical about a smooth, creamy cheesecake topped with fresh raspberries. It’s the perfect combination of rich and refreshing. Whether you’re celebrating a special occasion, hosting a dinner party, or just craving something sweet, this light raspberry cheesecake will hit the spot.
The best part? It’s simple to make, easy to digest, and guaranteed to impress your family and friends. Serve it after a delicious homemade meal, and you’ll have the perfect ending to any dinner gathering.
Why You’ll Love This Light Raspberry Cheesecake Recipe
Cheesecake has a reputation for being heavy and rich. But this recipe keeps things light without sacrificing flavor. Greek yogurt adds creaminess without extra fat, and fresh raspberries give it a natural sweetness. The balance of tangy and sweet makes every bite irresistible.
Plus, it’s beginner-friendly. You don’t need fancy baking skills or equipment. Just a springform pan, a few basic ingredients, and a little patience. Once you try this, you’ll never go back to store-bought cheesecake.
This cheesecake is also versatile. You can make it ahead for parties, tweak the toppings, or even turn it into mini cheesecakes for bite-sized treats. If you’re looking for a simple, show-stopping dessert, this is it!
Ingredients You’ll Need
The Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup melted butter
- 2 tbsp sugar
The Cheesecake Filling:
- 16 oz (450g) cream cheese, softened
- ½ cup Greek yogurt (or sour cream)
- ½ cup sugar
- 2 eggs
- 1 tsp vanilla extract
- 1 tbsp lemon juice
The Topping:
- Fresh raspberries
- Honey or raspberry sauce (optional)
How to Make Light Raspberry Cheesecake Recipe
Step 1: Prepare the Crust
Preheat your oven to 325°F. Combine the graham cracker crumbs, melted butter, and sugar in a bowl. Mix well, ensuring every crumb is coated. Press the mixture firmly into the bottom of a greased 9-inch springform pan. Bake for 10 minutes, then let it cool while you prepare the filling.
Step 2: Mix the Filling
In a large bowl, beat the softened cream cheese until smooth. Add Greek yogurt, sugar, vanilla extract, and lemon juice. Mix until creamy. Crack in the eggs, one at a time, and beat just until combined. Avoid overmixing, as this can cause cracks in the cheesecake.
Step 3: Bake to Perfection
Pour the cheesecake filling over the crust, smoothing out the top. Bake for 40-45 minutes, or until the center is set but slightly jiggly. Turn off the oven, crack the door open, and let the cheesecake cool inside for one hour. Then, refrigerate for at least four hours or overnight.
Step 4: Add the Toppings
Once chilled, top the cheesecake with fresh raspberries. For extra sweetness, drizzle honey or raspberry sauce over the top. Slice and enjoy every creamy, fruity bite!
Tips for the Best Light Raspberry Cheesecake Recipe
Baking cheesecake can be intimidating, but a few tricks make it foolproof. First, always use room-temperature ingredients. This ensures a smooth, lump-free batter. Second, don’t overmix. Beating too much air into the batter causes cracks. Lastly, let it cool gradually. Rushing the cooling process leads to a dense texture.
Another great tip is to use a water bath for baking. While not required, it helps prevent cracking by keeping the temperature even. Simply place your springform pan in a larger baking dish and pour hot water around it.
Serving Suggestions
This cheesecake pairs well with a hot cup of coffee or tea. If you’re serving it at a dinner gathering, garnish it with mint leaves for an elegant touch. Want to make it extra special? Serve with a dollop of whipped cream on the side.
For an indulgent twist, drizzle melted dark chocolate over the top or serve with a scoop of vanilla ice cream. If you love contrasting flavors, a tangy raspberry coulis or citrus glaze can elevate the experience.
Storing Leftovers
Store leftover cheesecake in an airtight container in the fridge for up to five days. If you want to save some for later, freeze individual slices. Wrap each slice in plastic wrap, then place them in a freezer-safe bag. When you’re ready to eat, let it thaw in the fridge overnight.
Frequently Asked Questions
A properly stored raspberry cheesecake will last up to five days in the fridge. Keep it covered with plastic wrap or in an airtight container to prevent it from absorbing odors. For the best texture, allow it to sit at room temperature for 10 minutes before serving.
Cheesecake batter should be smooth, creamy, and thick. Overmixing introduces too much air, leading to cracks during baking. Stop mixing when all ingredients are fully combined and no lumps remain. A gentle mix at low speed helps achieve the perfect texture.
Yes! Resting is crucial. After baking, leave it in the turned-off oven with the door slightly open for about an hour. Then, refrigerate for at least four hours or overnight. This gradual cooling prevents cracks and ensures a firm yet creamy texture.
This recipe contains about ½ cup of sugar in the filling, plus optional sweeteners in the crust and toppings. Depending on portion size, each slice contains roughly 10-15 grams of sugar. If you prefer a lower-sugar version, use a sugar substitute or reduce the amount.
Spoiled cheesecake develops an off smell, changes in texture, and may show mold. If the edges look dry and the center appears watery, it’s best to discard it. Always store cheesecake properly and check for signs of spoilage before eating.
Final Thoughts
This light raspberry cheesecake is the perfect balance of creamy and refreshing. Whether you’re making it for a party, a special dinner, or a personal treat, it’s guaranteed to impress. With its easy preparation and delicious results, it’s a recipe you’ll want to make again and again.
If you love this recipe, try experimenting with other fruit toppings like blueberries, strawberries, or mango. You can even swap out the crust for a nutty almond base or a chocolate cookie crust for a richer flavor.
Have you tried this recipe? Let me know in the comments or share your creations on social media! Happy baking!
More Delicious Cakes to Explore
If you love cakes and want to explore more delicious options, check out these great articles:
- San Sebastian Cheesecake Recipe – A rich and caramelized cheesecake with a creamy center and a beautifully burnt top.
- Cakes & Mini Cakes: A Delicious Journey Through History, Trends & Recipes – Discover the fascinating history of cakes, from classic bakes to modern mini cakes.
- Victoria Cakes Guide – Everything you need to know about this timeless and elegant cake, perfect for tea time or special occasions.
How to Make Light Raspberry Cheesecake
Ingredients
For the Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup melted butter
- 2 tablespoons sugar
For the Cheesecake Filling:
- 16 oz 450g cream cheese, softened
- ½ cup Greek yogurt or sour cream
- ½ cup sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
For the Topping:
- 1 cup fresh raspberries
- 2 tablespoons honey or raspberry sauce optional
Instructions
Step 1: Prepare the Crust
- Preheat oven to 325°F (163°C).
- In a bowl, mix graham cracker crumbs, melted butter, and sugar until evenly combined.
- Press the mixture firmly into the bottom of a greased 9-inch springform pan.
- Bake for 10 minutes, then let it cool while preparing the filling.
Step 2: Mix the Cheesecake Filling
- In a large bowl, beat the softened cream cheese until smooth.
- Add Greek yogurt, sugar, vanilla extract, and lemon juice, mixing until creamy.
- Beat in the eggs one at a time, mixing gently until just combined (do not overmix).
Step 3: Bake the Cheesecake
- Pour the filling over the cooled crust, smoothing the top.
- Bake for 40–45 minutes, or until the center is set but slightly jiggly.
- Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour.
- Refrigerate for at least 4 hours or overnight.
Step 4: Add Toppings & Serve
- Once chilled, top with fresh raspberries.
- Drizzle with honey or raspberry sauce if desired.
- Slice and enjoy every creamy, fruity bite!
Tips for the Best Light Raspberry Cheesecake
- Use room-temperature ingredients for a smooth, lump-free batter.
- Avoid overmixing to prevent cracks in the cheesecake.
- Cool gradually—rushing the process leads to a dense texture.
- Optional water bath: Place the springform pan in a larger baking dish with hot water for an even bake.