This Easy Raspberry Cheesecake Recipe is "lighter" than most other cheesecake recipes.
It makes THREE round cheesecakes!
Or, if you prefer, make one large cheesecake in a 9" x 13" baking dish.
I like to make this cheesecake when I have all the family over for a visit. It is quick to make, and everyone l-o-v-e-s this cheese cake recipe!
I use three store-purchased pie crusts for this recipe. Either graham wafer crumb crusts or pastry crusts work well for this recipe. You will find this recipe both simple and very quick!
I sometimes make this recipe in 9" x 13" baking dish with a graham crumb crust which works very well.
Scroll down to the bottom for pictures of a cheesecake made using this recipe in an oblong dish.
3 purchased graham cracker crumb crusts (8 inch size), or 3
pastry crusts, pre-made
2 pkgs. (250 grams each) cream cheese, softened
2 cups granulated sugar
2 tbsp. lemon juice
2 pkgs. (approx. 45 grams each) dessert topping
1 cup milk
fresh raspberries, or raspberry sauce
In a large bowl, with an electric mixer, beat the cream cheese, sugar and lemon juice together to dissolve sugar. Be sure that mixture is no longer "grainy".
In another bowl, whip the dessert topping with the milk, as the package directs, until stiff.
Fold the whipped dessert topping into the cheese mixture, mixing (with the electric mixer), until well combined.
Transfer the cheese mixture into 3 prepared graham pie crusts, about 2/3 full, to allow room to top the cheesecake with fresh raspberries, or raspberry sauce.
Chill for about 4 hours before serving.
Spread the raspberry sauce, or fresh raspberries over top before serving. (I like to cut the cake first, and then top it, so the pieces are easier to remove when serving this delicious treat!)
*This recipe can be used with blueberries, strawberries, rhubarb sauce, or any other topping of your choice!
To choose from a variety of raspberry sauce recipes:
GO to Raspberry Sauce Recipes