Some desserts are more than just recipes—they’re memories you can taste. This Raspberry Cheesecake has been my absolute favorite since I was a kid!
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My mom made this for us when I was growing up, and now it’s come full circle—my kids enjoy it just as much as I did back then!
Why Raspberries Are a Sweet Superfood
Not only do raspberries add a vibrant color and tart-sweet flavor to this cheesecake, they’re also packed with health benefits. These little berries are bursting with:
- Antioxidants, like quercetin and vitamin C, which help protect your cells from damage
- Fiber, which supports healthy digestion and helps keep you full longer
- Vitamins and minerals, including vitamin K, magnesium, and manganese—great for bones and overall wellness
- Low natural sugar compared to many fruits, making them a smart choice for blood sugar balance
- Their beautiful color comes from plant compounds called anthocyanins, which have been studied for their anti-inflammatory and heart-protective effects.
Note: I’ve tried this cheesecake with strawberries too—it’s still nice, but honestly, it just doesn’t hit the same. Raspberries bring a bold tang that really balances the creaminess of the filling and makes the whole dessert pop.
You can use either fresh or frozen raspberries in this recipe—I’ve tried both, and it turns out delicious every time.
I hope this recipe brings as much joy to your kitchen as it has to mine!
My Childhood Favorite: Raspberry Cheesecake
Ingredients
For the Crust (for a gluten-free option, see notes below):
- 200 g digestive oat biscuits (about 13–14 biscuits)
- 80 g unsalted butter, melted (about 6 tablespoons)
- pinch of salt
For the Filling:
- 225 g labneh or cream cheese (8oz)
- 3 tablespoons honey
- 1 teaspoon vanilla (I like to use vanilla liquid stevia instead of the honey and vanilla)
For the Raspberry Topping:
- 1/4 cup granulated sweetener of choice (I like to use monkfruit sweetener, you can also use white or brown sugar)
- 2 T cornstarch
- 3/4 cup cold water
- 3 cups raspberries (fresh or frozen)
Instructions
For the Crust:
- Place the digestive biscuits in a food processor and pulse until you get fine crumbs. Or place them in a sealed ziplock bag and crush with a rolling pin.
- In a mixing bowl, stir together the biscuit crumbs and melted butter until the mixture resembles damp sand.
- Pour the mixture into the base of an 8in x 8in square dish or pie dish. Use the bottom of a glass or measuring cup to firmly press the crumbs down into an even layer, going slightly up the sides if desired.
- Bake at 175°C (350°F) for 8–10 minutes, then let cool.
For the Raspberry Topping:
- Mix the granulated sweetener and cornstarch in a medium-sized saucepan. Stir in cold water until blended. Add 1 cup of the raspberries.
- Stir over medium heat until mixture thickens and comes to a boil. Reduce heat and simmer 2 minutes, stirring constantly until berries release their juices.
- Remove from heat and stir in remaining berries. Cool to room temperature.
For the Filling:
- Mix labneh or cream cheese, honey, and vanilla in bowl until blended.
- Spread over bottom of cooled crust.
- Cover with berry mixture. Refrigerate 2 hours or until chilled.
Recipe notes for My Childhood Favorite: Raspberry Cheesecake:
- Gluten-Free, Biscuit-Free Crust Option: For a wholesome alternative, you can make a crust using 1 cup nuts, ½ cup gluten-free oats, 2–3 tbsp coconut oil or butter, and 2–3 tbsp honey or date paste. Pulse everything together until crumbly and press into the pan. Chill for 30 minutes—no baking needed!
- I get my monkfuit sweetener here.
- And this is the vanilla liquid stevia I like to use.
It’s amazing how a simple dessert can hold so many memories. I hope this recipe becomes a favorite in your home too—something your family can enjoy together and maybe even pass down, just like I did.
If you give My Childhood Favorite: Raspberry Cheesecake a try, be sure to leave a comment below and let me know how you liked it!
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