Lush, creamy, and brimming with tangy berry flavor, this Easy Baked Raspberry Cheesecake (Gluten Free Option) is a dessert lover’s dream come true. It’s the perfect marriage of rich, velvet-smooth cheesecake and a vibrant raspberry swirl—all crowned with a glossy sauce and burst of fresh berries. The best part? You can easily tailor it to be gluten free simply by using the right biscuits for the crust. Whether you’re hosting a celebration or just want to treat yourself, this baked cheesecake guarantees impressed guests and satisfied taste buds every single time.

Easy Baked Raspberry Cheesecake (Gluten Free Option) Recipe - Recipe Image

Ingredients You’ll Need

The ingredient list for this Easy Baked Raspberry Cheesecake (Gluten Free Option) is refreshingly simple, allowing each component to truly shine. Every element, from the tiniest bit of vanilla to the glorious heap of raspberries, brings its own magic to the flavor, texture, or even just that irresistible color.

Digestive biscuits (or gluten-free option): The backbone of your buttery, crunchy cheesecake base—choose gluten-free digestives if you want an allergen-friendly treat.
Unsalted butter: Melted butter binds the crust and imparts a rich, slightly nutty flavor that complements the tangy filling.
Fresh or frozen raspberries: These little gems provide vibrant color and intense berry taste throughout the filling and the topping.
Full-fat cream cheese (e.g., Philadelphia): Essential for creating the dense, creamy texture we all crave in a classic cheesecake.
Full-fat plain or Greek-style yoghurt: Adds just a touch of tang and keeps the filling light and not too dense—feel free to substitute with sour cream if you like.
Caster/superfine or granulated sugar: Sweetens the deal—literally!—balancing raspberries’ tartness and enriching that creamy base.
Cornflour/cornstarch: This secret-weapon thickener ensures your cheesecake slices clean and holds together beautifully.
Vanilla bean paste or extract: Just a hint of vanilla rounds out the flavors and gives off that irresistible bakery aroma.
Eggs (room temperature): Bind the filling into a lush, set custard—using them at room temperature keeps everything smooth and easy to mix.
Granulated sugar (for the sauce): Just enough to create a syrupy, pourable raspberry topping that dazzles.
Extra fresh raspberries (for the sauce): These get gently folded into the thick sauce, making each bite burst with juicy freshness.

How to Make Easy Baked Raspberry Cheesecake (Gluten Free Option)

Step 1: Prep Your Pan and Crust

Preheat your oven to 350ºF (180ºC) and line both the bottom and sides of an 8-inch (20cm) springform pan with baking parchment. Combine the finely crushed digestive biscuits with the melted butter in a bowl, stirring until the mixture looks like wet sand. Pour the crust mixture into your prepared pan and use the bottom of a glass or measuring cup to press it evenly into the base and about 1.5 inches (4cm) up the sides—this creates that signature cheesecake rim. Bake the crust for 10 minutes, then let it cool until just warm.

Step 2: Make the Raspberry Reduction

Turn the oven down to 285ºF (140ºC). In a saucepan over medium-high heat, cook 400g raspberries (fresh or frozen) until they’re soft and juicy. Pass the mixture through a sieve to remove seeds and skins, returning just the juice to your saucepan. Simmer this juice until you’re left with about half a cup (approx. 110g) of thick, glossy reduction. Let it cool completely—this concentrated raspberry flavor will give your cheesecake a gorgeous pink hue and punchy berry flavor.

Step 3: Mix the Cheesecake Filling

In a large bowl, gently mix the cream cheese and yoghurt (or sour cream) until smooth—resist the urge to aerate or whisk vigorously, as you don’t want to incorporate air. Stir the sugar and cornflour together, then mix these into the cheese mixture along with the vanilla. Add the eggs one at a time, mixing until just combined after each addition. Finally, fold in the cooled raspberry reduction for an evenly pink, creamy filling. Pour this luscious mixture over your cooled crust and smooth out the top.

Step 4: Bake to Perfection

Slide your cheesecake into the oven and bake at 285ºF (140ºC) for 60 to 65 minutes. You’ll know it’s ready when the edges look set and slightly puffed, but the center still gently wobbles if you shake the pan. Remember, oven temperatures can vary—a good rule of thumb is to start checking about 10 minutes before time is up. Once baked, turn the oven off and let the cheesecake cool inside with the door ajar. This gentle cooling helps prevent cracks and keeps your cheesecake dreamy and creamy.

Step 5: Chill Completely

Once your Easy Baked Raspberry Cheesecake (Gluten Free Option) has cooled to room temperature, move it to the fridge for at least 4 hours, or ideally overnight. Chilling helps the flavors develop and gives you those perfect, neat slices every time.

Step 6: Prepare the Raspberry Sauce

While your cheesecake is chilling, make a quick raspberry sauce. In a saucepan, cook 200g raspberries and sugar over medium-high heat until soft and juicy. Sieve the mixture to remove seeds and then reduce the juice further until syrupy—think about 1/3 cup (100g). Cool completely, then fold in the remaining fresh raspberries, ensuring they’re all coated in the syrup. If the sauce is too thick, add a splash of water to loosen it up.

Step 7: Assemble and Serve

Once the cheesecake is fully chilled, remove it from the springform pan. Just before serving, spoon the raspberry sauce and berries generously over the top. Not only is this stunning, but it’s also bursting with berry flavor, ready to impress your family and friends. If you prefer neat slices, slice the cheesecake first and then add the sauce to each individual piece!

How to Serve Easy Baked Raspberry Cheesecake (Gluten Free Option)

Garnishes

The crowning touch for your Easy Baked Raspberry Cheesecake (Gluten Free Option) has to be the fresh and syrupy raspberry sauce, but don’t stop there! A light dusting of powdered sugar, a few mint leaves, or even a scattering of shaved white chocolate can provide a lovely contrast of color and an extra pop of flavor. If you’re feeling a bit fancy, edible flowers or a delicate swirl of whipped cream add a whimsical touch.

Side Dishes

This show-stopping cheesecake honestly doesn’t need much else, but for a truly decadent dessert spread, pair it with a simple fruit salad, a platter of fresh-cut mango or pineapple, or even a bright citrus sorbet. The tangy, creamy richness of the cake is balanced out beautifully by lighter palate cleansers alongside.

Creative Ways to Present

If you’re looking to really wow your guests, try making individual mini cheesecakes in mason jars for a picnic-ready treat, or slice the cake into bars for casual gatherings. For special occasions, decorate the platter with extra berries, more mint leaves, or a drizzle of dark chocolate. The vibrant pink and red colors make this Easy Baked Raspberry Cheesecake (Gluten Free Option) a visual delight no matter how you plate it.

Make Ahead and Storage

Storing Leftovers

Your cheesecake will keep its dreamy texture and flavor for up to 4 days in the fridge. Store it in an airtight container or cover it well with foil or cling film to prevent it from absorbing other fridge odors. If you’re storing the raspberry sauce separately, it’s easy to re-spoon it over slices as needed for freshness and presentation.

Freezing

This Easy Baked Raspberry Cheesecake (Gluten Free Option) freezes surprisingly well. Chill the fully baked cheesecake, wrap it tightly in both plastic wrap and foil, and freeze it (without sauce) for up to 2 months. Thaw overnight in the refrigerator, then top with fresh raspberry sauce just before serving. If freezing individual slices, separate them with parchment paper for easy removal and serving.

Reheating

Good news—cheesecake is best enjoyed cold or at room temperature, so you won’t need to reheat it. If you’re starting from the freezer, let the slices or whole cake defrost gently in the fridge overnight. To bring out the best creamy texture, let it sit at room temperature for about 15-20 minutes before serving.

FAQs

Can I make this cheesecake fully gluten free?

Absolutely! Just use gluten-free digestive biscuits, rich tea biscuits, or your favorite gluten-free cookies for the crust, and every other ingredient is already naturally gluten free. Nobody will ever notice the difference in taste or texture!

Should I use full-fat or low-fat cream cheese?

Full-fat cream cheese is the secret to a rich, creamy filling that sets beautifully and tastes decadent. While you could try low-fat, it may change the texture and make the cheesecake softer or less stable. For guaranteed results, stick with full fat.

Can I make Easy Baked Raspberry Cheesecake (Gluten Free Option) ahead of time?

Yes, and in fact, it’s even better if you do! Cheesecake needs at least 4 hours to chill and set in the fridge, but overnight is ideal for the very best flavor and texture. The raspberry sauce can also be made in advance and stored separately until ready to serve.

What other fruits work well in this recipe?

While raspberries are a classic, you can easily swap in blackberries, blueberries, or even a mixed berry blend. Just remember that different fruits release varying amounts of juice, so keep an eye on reductions and adjust as needed for a thick, syrupy result.

How do I prevent cracks in my cheesecake?

Cooling your Easy Baked Raspberry Cheesecake (Gluten Free Option) slowly in the oven with the door ajar helps prevent cracks. Avoid overmixing (too much air in the batter) and don’t overbake—the center should still wobble slightly when done. If a small crack does appear, don’t worry: the raspberry sauce on top is the perfect delicious camouflage!

Final Thoughts

If you’re longing for a dessert that feels both dazzling and doable, give Easy Baked Raspberry Cheesecake (Gluten Free Option) a whirl. Its irresistible texture, crowd-pleasing flavor, and make-ahead ease might just earn it a permanent spot in your recipe collection. Go ahead—invite the magic of this cheesecake into your own kitchen and delight everyone who takes a bite!