A slice of easy raspberry cheesecake is delicious, no matter how you put it together. But if you are looking for an easy recipe to make, there are a few things you should consider. The first thing that comes into play when deciding on the ingredients for your easy raspberry cheesecake is that they all must come together in harmony with one another for the best result possible. This means that whether you use raspberries or blueberries as your ‘berry’ portion of this dessert matters little, so long as you don’t want both berries combined into one cohesive piece of cake – because then, using two different kinds of fruit isn’t really easy at all!
The second factor to keep in mind when trying to decide which kind of recipe would be best for you is the crust of the cake. Part of what makes this dessert so wonderful is that sweet, buttery crust on top of the creamy cheesecake. This might lead you to believe that any recipe would work just fine because baking a simple graham cracker crust really isn’t hard at all! But if you are looking for an even easier solution, then picking up pre-made pie dough or cookie dough or even biscuit dough (that does not need to be cooked prior to use) can make your life much simpler – and it tastes good too!
Healthy and Easy Raspberry Cheesecake Recipes
Raspberry is a very popular fruit that can be used in many different ways, from entrees to desserts. In my easy raspberry cheesecake recipes, I will show you how to make this fast and healthy dessert using fresh raspberries. This recipe is perfect for the summertime! It is also gluten-free and uses low-fat cream cheese. You can even make these little mini cakes with whole graham crackers, which makes it a great kid-friendly, after-school snack. Now let’s get started making your raspberry cheesecake…
All you need to make Easy Raspberry Cheesecake Recipe
1 package of low fat or light cream cheese room temperature 1/2 cup sugar 2 egg whites 1 teaspoon vanilla extract 3 tablespoons flour 1 butter melted 12-15 whole graham crackers crushed or blended 2 cups fresh raspberries
First, you want to preheat the oven to 375 degrees. Make sure your cream cheese is room temperature and not cold, this will make it easier to mix. Then put the creamed cheese into a bowl and blend with a hand mixer until creamy. Add sugar and beat again. Crack two egg whites into a separate bowl, whip them up until they are light and fluffy. Then add 1/3 of the eggs to the cream cheese mixture, blend well so there are no lumps. Next add vanilla extract, flour, butter, and remaining eggs, blending as you go along. If you have those lumps from before, keep mixing till smooth. Pour batter into a greased 9-inch springform pan. Now take your crushed graham crackers and press them on the bottom of the pan, so you have a nice crust. Top with fresh raspberries, making sure they are all flat side up, so no one gets hurt! Bake for 30- 35 minutes or until firm. You want to be careful not to overcook or undercook these raspberry cheesecakes. If it seems like it’s getting too done on top without being cooked in the middle, just place some tin foil over top for the rest of the baking time. When baked let cool then chill, either overnight or at least 3 hours before serving. A little raspberry sauce on top is also good for decoration.