Description
A creamy, no-gelatin raspberry dessert bursting with fresh raspberry flavor. Easy to make and perfect for summer or any occasion.
Ingredients
Fresh raspberries
¾ cup raspberry puree
4 large eggs
1 (8 oz) block cream cheese, softened
1 cup sour cream
6 tbsp unsalted butter
1 ½ cups graham cracker crumbs
2 tbsp all-purpose flour
1 ⅓ cups granulated sugar
Powdered sugar (for dusting)
2 tbsp sugar
1 tsp vanilla extract
Whipped cream
Instructions
1. Mix graham cracker crumbs with melted butter and press into pan.
2. Beat cream cheese until smooth, add sour cream, vanilla, and sugar.
3. Add eggs one at a time, mixing well.
4. Fold in sifted flour gently.
5. Fold in raspberry puree carefully.
6. Pour filling over crust and bake at 325°F (160°C) for 40–45 minutes.
7. Cool to room temperature, then refrigerate for at least 4 hours.
8. Serve topped with powdered sugar, whipped cream, and fresh raspberries.
Notes
Use fresh, ripe raspberries for best flavor.
Do not overmix raspberry puree to maintain swirl effect.
Chill dessert thoroughly before serving.
Substitute raspberry puree with other fruit purees for variations.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 30g
- Sodium: 140mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 80mg