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    Home » Recipes » Cakes

    Raspberry Ripple Cheesecake

    Published: Jul 22, 2020 · Modified: Sep 15, 2020 by Anna · This post may contain affiliate links · This blog generates income via ads · 20 Comments

    Jump to Recipe Print Recipe

    Say hello to your new favourite dessert- raspberry ripple cheesecake! Made with Oreo crust, super creamy filling and sweet raspberry sauce! The hardest part of this incredibly easy recipe is waiting for it to set!

    side angle of raspberry ripple cheesecake topped with fresh raspberries

    Last week I have posted this recipe) on my Instagram and it's been such a success among my readers and followers! So today's post is another version of these delicious cheesecake bars.

    What's so great about this cheesecake?

    Well, I'm glad you've asked! Let's start with the texture. It's sooo creamy and super smooth! Each bite almost melts in your mouth and delivers such a delicious flavour. Next, it's the crust it sits on. Made from crushed Oreo cookies (inspired by this recipe from Baking A Moment), it adds perfect crunch and hints of dark chocolate. Then, to top it up, there is a sweet and tangy raspberry sauce, which also creates these beautiful patterns of swirls.

    top view of a cheesecake topped with fresh raspberries and raspberry sauce

    Will I need any special equipment for this recipe?

    Only a couple of things, but nothing too fancy! Good springform or loose-bottom baking tin, baking paper, and a bigger, deep roasting tin or a deep dish that will fit your baking tin. In case if you are wondering what's the deal with another baking/ roasting tin, we need it for a water bath. But more about that below.

    All of the ingredients can be mixed by hand, so you don't even need an electric mixer!

    super close up at a piece of raspberry cheesecake on a fork

    I have also made this recipe in a 8'x 8' square baking tin, which didn't have loose-bottom. It will also work, just make sure to line the baking tin with plenty of overhanging baking parchment, to help you remove it from the tin later.

    Bring your ingredients to room temperature!

    Just like in my mini-cheesecakes or cheesecake brownies or any cheesecake recipe for that matter, make sure your ingredients are at room temperature! Remember that room temperature ingredients are much easier to incorporate and will create a smooth, evenly textured batter.

    overhead shot of the bowls with ingredients for raspberry cheesecake

    How to make oreo crust?

    Couldn't be simpler! You can make the crust in a food processor, or by hand. If making it by hand, I recommend placing the cookies in a zip-lock bag and crushing them with rolling pin (or any heavy object) into a fine crumbs.

    top view of person pressing oreo crust into bottom of baking tin with measuring cup

    Once crushed, press it firmly into your baking tin. Using a measuring cup or a bottom of a glass or a mug will also work! Pre-bake your crust for about 10 minutes at 170 C (fan). This will produce crispy bottom and will lock in the crumbs, stopping them getting mixed into cheesecake batter.

    • overhead shot of a bowl with cheesecake batter and egg yolk inside
    • top view of a person whisking cheesecake batter in a large bowl
    • overhead shot of a cheesecake batter in a baking tin topped with raspberry sauce
    • top view of a person creating swirls in cheesecake batter with a toothpick

    Once you have mixed and poured the cheesecake batter into your baking tin, top it up with raspberry sauce. Use a toothpick or a cocktail stick to create little swirls on top.

    Importance of water bath

    In case if you are not familiar with this technique, let me quickly explain. Water bath is simply a pan of hot water placed in the oven. It adds moisture to the oven, which is super important when baking cheesecakes. That moisture will prevent your cheesecake from splitting, cracking and drying out.

    It also provides a more even and slower heat source, than direct heat from the oven, which results in much better bake.

    overhead shot of a person pouring water into water bath with cheesecake tin inside it

    Simply place your baking tin with cheesecake into a larger, deeper dish (like a roasting tin) and pour the water all around it until it comes about halfway up the sides of the pan. If you are using a springform or loose bottom pan for cheesecake, make sure to wrap it with kitchen foil before placing it in the water bath (to prevent and leakage).

    top view of a cheesecake topped with fresh raspberries and raspberry sauce

    Cooling and chilling the cheesecake

    Your raspberry ripple cheesecake is done when the edges are getting a bit brown and there is still slight wobble in the middle. When it's done, turn the oven off and leave the oven door opened a bit with the cheesecake still inside.

    Baked cheesecakes always shrink as they cool down. So if you try to take it out straight away from the oven, the chances are that it will cool down too fast and it will crack as it shrinks. Slower cooling process should prevent that from happening.

    side angle of a raspberry ripple cheesecake on a white plate with a slice cut out
    side close up at a slice of raspberry ripple cheesecake on a small plate

    Once it has cooled down in the oven, take it out and let it sit at your kitchen counter for about 30 minutes. After that time, you should be able to remove the ring from the baking pan off. Peel off the baking paper from around the sides and transfer the cheesecake to the fridge for few hours to firm up more. I recommend chilling it overnight.

    Top it with some fresh raspberries if desired. You can also use any leftover raspberry sauce to drizzle it on top.

    side close up at a raspberry ripple cheesecake and some of it being taken out on the fork

    As always, thanks for tuning in today and supporting Anna Banana! Remember to leave me a comment and a rating below if you try this or any other of my recipes! I would love to hear your feedback!

    side angle of sliced raspberry ripple cheesecake topped with fresh raspberries
    Print Recipe Pin Recipe
    5 from 11 votes

    Raspberry Ripple Cheesecake

    Super creamy, luscious, baked cheesecake on oreo crust topped with raspberry sauce. Ideal bake for any occasion, perfect to make ahead!
    Prep Time20 mins
    Cook Time1 hr
    Chilling time5 hrs
    Total Time6 hrs 20 mins
    Course: Dessert
    Cuisine: British
    Keyword: cheesecake, oreo crust, raspberry cheesecake, raspberry ripple cheesecake
    Servings: 8 slices
    Calories: 428kcal
    Author: Anna Wierzbinska

    Equipment

    • 8' springform or loose bottom baking tin
    • baking parchment
    • sieve
    • mixing bowl
    • handheld whisk or electric mixer
    • kitchen foil
    • large, deep roasting pan or dish (to fit your baking tin)

    Ingredients

    • 200 g oreo cookies crushed into crumbs
    • 50 g unsalted butter melted
    • 200 g raspberries fresh or frozen
    • 340 g full-fat cream cheese such as Philadelphia
    • 50 ml sour cream double cream will also work
    • 150 g caster sugar
    • 2 large eggs plus one egg yolk
    • 1 teaspoon vanilla bean paste or extract
    • 1 medium lemon zest only
    Metric - US Customary
    Prevent your screen from going dark

    Instructions

    • Preheat the oven to 170 C (fan). Lightly grease and line up your baking tin with baking parchment (bottom and the sides).

    For the oreo crust:

    • Place the oreos in a food processor and whizz until you have fine crumbs. If doing by hand, place the cookies in a zip-lock bag and bash them with the rolling pin until their texture resembles fine crumbs. Transfer to a large mixing bowl and add melted butter. Mix to combine, then transfer it to your prepared baking tin. Using the back of a measuring cup or a glass, press the crumbs firmly into the bottom of the baking tin. Place in the oven and bake the crust for 10 minutes at 170 C. Remove from the oven and allow the crust to cool down for about 5-10 minutes. Reduce the oven heat to 150 C (fan)
    • If using springform or loose-bottom baking tin, wrap the bottom and sides of it (from the outside) with kitchen foil about half way up once the crust have cooled down.

    For the raspberry sauce:

    • Place fresh or frozen raspberries in a small saucepan over a medium heat. Reserve a handful of raspberries for the topping, if you would like. Cook them until they release their juices and start to fall apart. Push this mixture through a sieve to remove the seeds, then return back to the saucepan and continue to cook for about 5-10 more minutes. It should reduce by about half in volume and have a thicker, viscous consistency. Set aside.
    • In a large mixing bowl, combine all of the ingredients for the filling until you have smooth batter. Pour the mixture on top of the pre-baked, cooled crust. Add small amounts of raspberry sauce on top of the cheesecake and use a toothpick or a cocktail stick to create the swirl pattern on top.
    • Place the cheesecake inside your bigger roasting pan/ dish and pour in the water halfway up the cheesecake baking tin. Carefully transfer the cheesecake into the oven (at reduced temperature of 150 C fan). Bake for 50 minutes to 1 hour, or until the sides are turning slightly brown but there is still slight wobble in the middle. Turn the oven off, leave the oven door open slightly and let the cheesecake sit in the oven for another hour. This slow cooling process will ensure no cracks and splits on the surface.
    • After an hour, remove the cheesecake from the oven and cool it for further 30 minutes on your kitchen counter. Remove the ring from the baking tin and peel off the baking paper from the sides of the cheesecake. Transfer it to the fridge to set for minimum 4 hours or ideally, overnight.
    • Top the cheesecake with some more raspberries if you desire. Slice and enjoy!

    Please note that all my recipes are developed and tested in metric grams. I recommend that you use digital scales for a more accurate results. I have provided a conversion to US customary in the recipe but please note that I haven’t tested using this method.

    Notes

    • this recipe will also work in a square baking tin (brownie tin) which is not a loose-bottom one, just make sure to line it up with plenty of overhanging baking parchment for easy removal
    • Make sure to cool this cheesecake properly before slicing it. Please read the section in the blog post about the importance of cooling this cheesecake first.

    Nutrition

    Serving: 180g | Calories: 428kcal | Carbohydrates: 43g | Protein: 6g | Fat: 27g | Saturated Fat: 14g | Cholesterol: 110mg | Sodium: 276mg | Potassium: 195mg | Fiber: 3g | Sugar: 32g | Vitamin A: 842IU | Vitamin C: 14mg | Calcium: 72mg | Iron: 3mg
    Did you make this?Tell me how you like it? Leave a comment or take a picture and tag @anna_wierzbinska on Instagram. I love seeing your take on my recipes!

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    Reader Interactions

    Comments

    1. Taleen | Just As Tasty

      August 11, 2020 at 4:44 pm

      5 stars
      This cheesecake looks so pretty and delicious! Love that you used an Oreo crust. Can't wait to try this recipe.

      Reply
      • Anna

        August 11, 2020 at 5:00 pm

        Thanks Taleen, let me know if you try it and how did you like it!

        Reply
    2. Gunjan

      August 10, 2020 at 5:31 am

      5 stars
      Love all the ingredients and those amazing flavors. Your images are making me drool.

      Reply
      • Anna

        August 11, 2020 at 4:59 pm

        Thank you Gunjan, glad you like the recipe and images!

        Reply
    3. Nicoletta De Angelis Nardelli

      August 10, 2020 at 3:20 am

      5 stars
      I've never been a fan of cheesecake but I would eat this in a wink! The Oreo crust, that creamy filling and the raspberry swirls are perfection.

      Reply
      • Anna

        August 11, 2020 at 4:58 pm

        Hey Nicoletta! Once bite of this and you will be a cheesecake convert 😉 but seriously, it's too good to miss out on! x

        Reply
    4. Laura

      August 09, 2020 at 9:51 pm

      5 stars
      I love oreos and this is such a good recipe to try! Cheese cakes are always a hit at home so will be making it really soon! thank you for sharing!

      Reply
      • Anna

        August 11, 2020 at 4:57 pm

        Thanks Laura, let me know how you liked it!

        Reply
    5. Kushigalu

      August 08, 2020 at 4:29 pm

      5 stars
      Love raspberry and this looks so gorgeous. One of the best treat to try this summer . Thanks for sharing .

      Reply
      • Anna

        August 11, 2020 at 4:57 pm

        They are one of my favourite summer berries too! And pleasure all mine!

        Reply
    6. Sharon

      August 08, 2020 at 3:49 pm

      5 stars
      I've gotten this as restaurants many times but was very excited to be able to make my own right at home with this recipe.

      Reply
      • Anna

        August 11, 2020 at 4:56 pm

        That is so great to hear, thanks Sharon! Hope you've enjoyed it just as much!

        Reply
    7. veenaazmanov

      August 07, 2020 at 3:57 am

      This is super delicious. Raspberry is one of my favorite fruit too. Presentation Picture perfect. Cheese cake is always yum.

      Reply
      • Anna

        August 07, 2020 at 1:29 pm

        Thanks Veena, happy to hear that you like the recipe and the photos!

        Reply
    8. Candice

      August 05, 2020 at 6:21 pm

      5 stars
      We will be making this cake over and over again for all of berry season! Such an impressive cake with simple ingredients and easy to make. Thank you for the great recipe!

      Reply
      • Anna

        August 06, 2020 at 1:40 pm

        Thank you so much Candice! I'm so happy to hear that!

        Reply
    9. Aditi Bahl

      August 05, 2020 at 8:53 am

      5 stars
      Tried this recipe this weekend. Came out just awesome. The flavors were bang on. Saving this to our regular dessert menu. Thanks for sharing.

      Reply
      • Anna

        August 06, 2020 at 1:39 pm

        Hi Aditi, thanks so much for your positive comment and feedback! I'm soo chuffed to hear that you tried and enjoyed this recipe!

        Reply
    10. dishnthekitchen

      August 04, 2020 at 8:29 pm

      5 stars
      This is cheesecake perfection! I love the combination of oreo crumbs and raspberry. You're absolutely right about the water bath too. No one likes a dry cracked cheesecake.

      Reply
      • Anna

        August 06, 2020 at 1:38 pm

        Thanks so much Bernice! Glad the recipe is to your liking! And yeah, nobody needs a dry cheesecake nightmare , water bath always does the trick!

        Reply

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    Welcome to Anna Banana! I'm Anna, the face and the voice behind this blog. I'm here mainly to satisfy your sweet cravings. This is where you will find recipes for delicious bakes, irresistible treats and desserts. Occasionally, something savoury too.

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