This Eggless Raspberry Cheesecake is sweet, creamy, and smooth, with a slight tang from the homemade raspberry sauce that adds the perfect balance of flavors. Plus, it’s so easy to make with simple ingredients you probably already have in your kitchen. This dessert is ideal for any occasion, whether it’s a special celebration or just because you’re craving something sweet. It’s pretty and completely irresistible!

An eggless raspberry cheesecake with a beautiful swirl design, topped with fresh raspberries, sits on a pink plate. Nearby are additional fresh raspberries and a bowl of raspberry sauce.

Oriana’s Thoughts On The Recipe

I’ve got a dessert recipe that’s sure to win your heart and satisfy your sweet tooth: my Eggless Raspberry Cheesecake. It’s one of those treats that’s perfect for any occasion—whether it’s a family get-together, a holiday feast, or just a cozy night in. The sweet, creamy texture combined with a slight tang from the raspberry sauce makes it absolutely divine.

This cheesecake is easy to prepare. You don’t need fancy ingredients or special equipment, just simple pantry staples. Plus, it’s a real crowd-pleaser. Every time I make it, there’s never a crumb left on the plate!

And let’s talk about the raspberry swirl—oh my! The homemade raspberry sauce adds such a lovely, vibrant touch. Not only does it look pretty, but it also gives the cheesecake a beautiful burst of flavor. Each bite is like a little piece of heaven!

What I Love About This Recipe

  • Easy to Make: Don’t let the elegant appearance fool you—this cheesecake is incredibly easy to make. With straightforward steps and simple ingredients, you’ll have this dessert ready in no time.
  • Smooth, Creamy, and Dense: The texture of this cheesecake is simply unbeatable. It’s smooth, creamy, and dense—exactly how a cheesecake should be.
  • Pretty and Irresistible: This cheesecake isn’t just tasty; it’s also a feast for the eyes. The vibrant raspberry swirls make it look almost too pretty to eat—but you won’t be able to resist!
  • Perfect for Any Occasion: Whether it’s a special celebration or a casual dinner, this cheesecake fits the bill. It’s versatile enough for any occasion, making it a go-to dessert in my house.
An eggless raspberry cheesecake with a creamy texture, swirled with red raspberry sauce and topped with fresh raspberries on a graham cracker crust.

Ingredients You’ll Need, Substitutions & Notes

Ingredients for an eggless raspberry cheesecake are neatly arranged: heavy cream, raspberry sauce, sour cream, sweetened condensed milk, lemon juice, butter, vanilla, cream cheese, graham crackers, cornstarch, and sugar.

Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

For Raspberry Sauce:

  • Raspberries: Fresh or frozen, they add a vibrant flavor and color.
  • Granulated Sugar: Sweetens the sauce.
  • Water: Helps to cook down the raspberries.
  • Lemon Juice: Adds a touch of acidity to balance the sweetness.

For The Crust:

  • Graham Cracker Crumbs: The base of the crust.
  • Butter: Binds the crumbs together.
  • Granulated Sugar: Adds sweetness and helps with binding.

For The Cheesecake Filling:

  • Cornstarch: Helps to thicken the filling.
  • Granulated Sugar: Adds sweetness.
  • Cream Cheese: The main ingredient for the creamy texture.
  • Sour Cream: Adds tanginess and smoothness.
  • Condensed Milk: Adds sweetness and creaminess.
  • Lemon Juice: Balances the sweetness.
  • Vanilla Extract: Adds flavor depth.
  • Heavy Cream: Adds richness and smoothness.

Food Allergy Swaps

Potential Challenges & Pro Tips:

  1. Requires Cooling Time: It needs to cool completely before serving, which requires patience. Pro-Tip: Prepare the cheesecake the night before and let it chill overnight for best results.

Process Overview: Step-by-Step Photos

Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

Step 1 – Make The Raspberry Sauce

Prepare the sauce first, so it has time to cool while you prepare the cheesecake. Sauce may be prepared up to 3 days in advance.

In a small saucepan, combine raspberries, sugar, water, and lemon juice over medium-low heat. Stir frequently, and cook until the berries release their juices, about 8 – 10 minutes. Increase heat to medium and bring mixture to a simmer while stirring constantly. Cook for several minutes, about 5 – 7 minutes, until the berries break down and the sauce deepens in color and is slightly thickened. Remove from heat and pour through a fine mesh strainer into a heat-proof bowl. Allow the mixture to cool while you prepare the crust and the cheesecake.

A clear container filled with smooth, raspberry sauce sits on a light surface, creating the perfect topping for an eggless raspberry cheesecake.

Step 2 – Make The Crust

Preheat oven to 350º F (180º C). Lightly grease a 9-inch round springform pan and line it with parchment paper. I like to line the bottom and sides to prevent any stickiness. 

In a medium mixing bowl, combine graham crumbs, butter, and sugar with a fork until evenly moistened. Pour the crumbs mixture into the springform pan and press the crumbs down into the base. Tip: Use the bottom of a measuring cup or glass to press down the crumbs evenly.

Bake the crust at 350º F (180º C) until set and fragrant, about 8 to 10 minutes. Remove to a wire rack to cool before adding the filling.  Reduce oven temperature to 325º F (165º C).

Step 3 – Make The Cheesecake Filling

Mix cornstarch and sugar until well combine. Set aside.

Place the cream cheese and sour cream in the bowl of an electric mixer and beat on low speed for 2-3 minutes until smooth and free of lumps. Add the sugar mixture and continue mixing until incorporated. Gradually add sweetened condensed milk and beat until creamy for 1-2 minutes. Add lemon juice and vanilla extract; beat until well incorporated. Add cold heavy cream and beat at high speed for 3 minutes. Turn off the mixer.

Step 4 – Assemble

Pour half of the cheesecake batter evenly over the prepared crust. Take about ⅓ cup (80ml) of the cooled raspberry sauce and drop spoonfuls over the batter. Use a toothpick or knife to swirl over the cheesecake batter. Then, pour the remaining cheesecake batter and drizzle with another ⅓ cup of raspberry sauce over the surface. Use a toothpick or knife to swirl over the cheesecake batter. Tap gently to remove any air bubbles. Reserve the remaining sauce for serving (store covered in the refrigerator).

Step 5 – Bake

Bake at 325º F (165º C) for 40 minutes or until the edges are just barely puffed, but the filling is pale—you’re not looking for golden brown. Turn off the oven and leave the door closed for 40 more minutes (leave the cheesecake inside of the oven). The cheesecake will continue to cook but slowly begin to cool as well. After 40 minutes, remove the cheesecake from the oven. The cheesecake center should still wobble when you remove it; it will continue to cook as it cools on the counter. Let it cool at room temperature. Then refrigerate for at least 8 hours or overnight (recommended).

Pro Tip:

Since this recipe does not call for a water bath, I like to place the cheesecake on the center oven rack of the preheated oven. Then, I put a large metal baking or roasting pan filled with hot water (about 1 inch deep) on the bottom rack. Immediately, I close the oven to trap the steam inside. This semi-water bath adds steam to the oven without having the cheesecake sit inside the water itself. There is no need to wrap the springform pan in foil. This extra step will help to avoid cracks during the baking process. 

An baked eggless raspberry cheesecake with a swirled raspberry pattern on top, set on a white background.

Step 6 – Unmold & Serve

Loosen the cheesecake from the sides of the pan by running a thin metal spatula around the inside rim. Unmold and transfer to a cake plate. Serve topped with reserved raspberry sauce. I recommend serving the raspberry sauce on the side so people can add as much or as little as they’d like.

Eggless raspberry cheesecake topped with fresh raspberries, surrounded by bowls of raspberry sauce and fresh raspberries, on a red-and-white checkered napkin.

Extra Recipe Tips For Success 

  • Plan ahead! Cheesecake is one of those desserts that requires planning in advance. It takes a long time to bake and a long time to chill and set.
  • Make sure all your ingredients are at room temperature. Also, measure the ingredients correctly. I highly recommend using a kitchen scale.
  • Preheat the oven for at least 15 minutes before starting the recipe, giving it plenty of time to reach the ideal temperature.
  • Avoid overbaking the cheesecake, or it will crack. When you remove it from the oven, the center should still wobble; it will continue to cook as it cools on the counter. 
  • Know your oven! Ovens are all different, so baking times are always approximate. Oven thermostats are sometimes inaccurate, and that will affect baking time, so keep an eye on things.
  • To prevent cracks during cooling, it’s important to loosen the cheesecake from the sides of the pan after baking. First, cool the cheesecake on a wire rack for 15 minutes. Then, carefully run a knife between the cheesecake and the inside of the pan. Don’t remove the sides of the pan yet.
  • Allow the cheesecake to chill for at least 6 hours in the refrigerator before attempting to cut.  
  • Do you want to cut the perfect cheesecake slice? Use a thin knife that has been dipped in hot water and then wipe dry. Repeat this step before every single cut.
An eggless raspberry cheesecake with a swirl of vibrant red raspberry sauce on top, adorned with fresh raspberries, sliced into six pieces on a white plate.

Variations & Additions

  • Berry Mix: Use a combination of berries for the sauce.
  • Chocolate Swirl: Add a chocolate swirl for a decadent twist.
  • Citrus Zest: Add lemon or orange zest for a refreshing flavor.
  • Oreo Crust: For a fun twist, make the cheesecake with an Oreo crust.

Storing and Freezing Instructions

Storing: Keep the cheesecake in the refrigerator, covered, for up to 5 days.

Freezing: Freeze individual slices wrapped in plastic wrap and foil for up to 2 months. Thaw overnight in the refrigerator before serving.

Frequently Asked Questions

Can I use frozen raspberries for the sauce?

Yes, frozen raspberries work just as well as fresh ones.

Can I make this cheesecake ahead of time?

Absolutely! It’s best made a day in advance to allow the flavors to meld.

What if I don’t have a springform pan?

You can use a regular round cake pan, but line it with parchment paper for easier removal.

An eggless raspberry cheesecake slice with a graham cracker crust sits on a plate, crowned with fresh raspberries and accompanied by a fork holding a bite.

More Egg-Free Cheesecake Recipes You’ll Love!

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Recipe Card

An eggless raspberry cheesecake with a beautiful swirl design, topped with fresh raspberries, sits on a pink plate. Nearby are additional fresh raspberries and a bowl of raspberry sauce.

Eggless Raspberry Cheesecake

Oriana Romero
This Eggless Raspberry Cheesecake is sweet, creamy, and smooth, with a slight tang from the homemade raspberry sauce that adds the perfect balance of flavors. Plus, it’s so easy to make with simple ingredients you probably already have in your kitchen. This dessert is ideal for any occasion, whether it’s a special celebration or just because you’re craving something sweet. It’s pretty and completely irresistible!
No ratings yet
Prep Time 25 minutes
Cook Time 1 hour 20 minutes
Chilling Time: 6 hours
Total Time 7 hours 45 minutes
Servings 12 servings

Ingredients
 

For Raspberry Sauce:

  • 12 oz (340 g) raspberries fresh or frozen (about 2 ½ cups)
  • ¼ cup (50 g) granulated sugar
  • ¼ cup (60 ml) water
  • 1 tablespoon (15 ml) lemon juice

For the Crust:

  • 1 3/4 cups graham cracker crumbs or digestives, (about 27 square sheets graham cracker)
  • 5 tablespoons (70 g) unsalted butter, melted
  • 1 tablespoon (12 g) granulated sugar

For the Cheesecake Filling:

  • 3 tablespoons (30 g) cornstarch
  • 1/2 cup (100 g) granulated sugar
  • 24 oz (680 g) full fat cream cheese, softened (3 pkg 8oz. each)
  • 1/2 cup (120 g) sour cream
  • 14 oz (397 g) sweetened condensed milk, (1 can)
  • 1 tablespoon (15 ml) lemon juice
  • 2 teaspoons (10 ml) pure vanilla extract
  • 1/2 cup (120 ml) heavy cream

Important

Don’t forget to check out the step-by-step photos above in the post—they’ll guide you through the process and make everything super clear!

Instructions
 

Make the Raspberry Sauce:

  • Prepare the sauce first so it has time to cool while you prepare the cheesecake. Sauce may be prepared up to 3 days in advance.
  • In a small saucepan,combine raspberries, sugar, water, and lemon juice over medium-low heat. Stir frequently, and cook until the berries release their juices, about 8 – 10 minutes.
  • Increase heat to medium and bring mixture to a simmer while stirring constantly. Cook for several minutes, about 5 – 7 minutes until the berries break down and the sauce deepens in color and is slightly thickened.
  • Remove from heat and pour through a fine mesh strainer into a heat proof bowl. Allow the mixture to cool while you prepare the crust and the cheesecake.

Make the Crust:

  • Preheat oven to 350º F (180º C). Lightly grease a 9-inch round springform pan and line it with parchment paper. I like to line the bottom and sides to prevent any stickiness.
  • In a medium mixing bowl, combine graham crumbs, butter, and sugar with a fork until evenly moistened.
  • Pour the crumbs mixture into the springform pan and press the crumbs down into the base.
    Tip: Use the bottom of a measuring cup or glass to press down the crumbs evenly.
  • Bake the crust at 350º F (180º C) until set and fragrant, about 8 to 10 minutes. Remove to a wire rack to cool before adding the filling.
  • Reduce oven temperature to 325º F (165º C).

Make the Cheesecake Filling:

  • Mix cornstarch and sugar until well combine. Set aside.
  • Place the cream cheese and sour cream in the bowl of an electric mixer and beat on low speed for 2-3 minutes until smooth and free of lumps. Add the sugar mixture and continue mixing until incorporated. Gradually add sweetened condensed milk and beat until creamy for 1-2 minutes. Add lemon juice and vanilla extract; beat until well incorporated.
  • Add cold heavy cream and beat at high speed for 3 minutes. Turn off the mixer.
  • Pour half of the cheesecake batter evenly over the prepared crust. Take about ⅓ cup (80ml) of the cooled raspberry sauce and drop spoonfuls over the batter. Use a toothpick or knife to swirl over the cheesecake batter. Then pour the remainig cheesecake batter and drizzle with another ⅓ cup of raspberry sauce over the surface, use a toothpick or knife to swirl over the cheesecake bater. Tap gently to remove any air bubbles. Reserve the remaining sauce for serving (store covered in the refrigerator).

Bake:

  • Extra Tip: Since this recipe does not call for a water bath, I like to place the cheesecake on the center oven rack of the preheated oven. Then, I put a large metal baking or roasting pan filled with hot water (about 1 inch deep) on the bottom rack. Immediately, I close the oven to trap the steam inside. This semi-water bath adds steam to the oven without having the cheesecake sit inside the water itself. There is no need to wrap the springform pan in foil. This extra step will help to avoid cracks during the baking process.
  • Bake at 325º F (165º C) for 40 minutes or until the edges are just barely puffed, but the filling is pale—you're not looking for golden brown. Turn off the oven and leave the door closed for 40 more minutes (leave the cheesecake inside of the oven). The cheesecake will continue to cook but slowly begin to cool as well.
  • After 40 minutes (with the oven off), remove the cheesecake from the oven. The cheesecake center should still wobble when you remove it; it will continue to cook as it cools on the counter. Let it cool at room temperature. Then refrigerate for at least 6 – 8 hours or overnight (recommended).

Unmold:

  • Loosen the cheesecake from the sides of the pan by running a thin metal spatula around the inside rim. Unmold and transfer to a cake plate.
  • Serve with reserved raspberry sauce. I recommend serving the raspberry sauce on the side so people can add as much or as little as they’d like.
Oriana’s Notes
 
Store: Keep the cheesecake in the refrigerator, covered, for up to 5 days.
 
Freeze: Freeze individual slices wrapped in plastic wrap and foil for up to 2 months. Thaw overnight in the refrigerator before serving.
 
Food Allergy Swaps:
 
Extra Recipe Tips For Success:
  • Plan ahead! Cheesecake is one of those desserts that requires planning in advance. It takes a long time to bake and a long time to chill and set.
  • Make sure all your ingredients are at room temperature. Also, measure the ingredients correctly. I highly recommend using a kitchen scale.
  • Preheat the oven for at least 15 minutes before starting the recipe, giving it plenty of time to reach the ideal temperature.
  • Avoid overbaking the cheesecake, or it will crack. When you remove it from the oven, the center should still wobble; it will continue to cook as it cools on the counter. 
  • Know your oven! Ovens are all different, so baking times are always approximate. Oven thermostats are sometimes inaccurate, and that will affect baking time, so keep an eye on things.
  • To prevent cracks during cooling, it’s important to loosen the cheesecake from the sides of the pan after baking. First, cool the cheesecake on a wire rack for 15 minutes. Then, carefully run a knife between the cheesecake and the inside of the pan. Don’t remove the sides of the pan yet.
  • Allow the cheesecake to chill for at least 6 hours in the refrigerator before attempting to cut.  
  • Do you want to cut the perfect cheesecake slice? Use a thin knife that has been dipped in hot water and then wipe dry. Repeat this step before every single cut.
 
Variations & Additions:
  • Berry Mix: Use a combination of berries for the sauce.
  • Chocolate Swirl: Add a chocolate swirl for a decadent twist.
  • Citrus Zest: Add lemon or orange zest for a refreshing flavor.
  • Oreo Crust: For a fun twist, make the cheesecake with an Oreo crust.
 
 
I appreciate your feedback, and it helps others, too!Recipe reviews on the website are extremely valuable to other readers online. So, please don’t forget to give it a 5-star rating below.

Nutrition

Calories: 535kcalCarbohydrates: 51gProtein: 8gFat: 34gSaturated Fat: 20gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.2gCholesterol: 98mgSodium: 315mgPotassium: 291mgFiber: 2gSugar: 39gVitamin A: 1216IUVitamin C: 9mgCalcium: 185mgIron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

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Course Dessert
Cuisine American
Calories 535
Keyword cheesecake dessert egg-free Raspberry recipe

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