Raspberry Cheesecake

  • Yield: 8 to 10 servings

All the summers I picked raspberries along the fencerows and creeks, I would take them home and freeze them. Then I came up with this recipe. At our family get-togethers, my grandchildren always want this dessert.


Graham Cracker Crust:
1 1/2cups graham cracker crumbs
1/3cup melted butter
3tablespoons sugar
8ounces cream cheese, softened
3/4cup sifted powdered sugar
1teaspoon vanilla extract (optional)
1 1/2cups whipped topping
1cup sugar
1cup water
3tablespoons cornstarch
3tablespoons raspberry gelatin
2cups fresh or frozen raspberries



  1. Preheat oven to 350F.
  2. Mix all ingredients together in a bowl and press in a 7-by-11-inch baking dish.
  3. Bake 8 to 10 minutes and cool.


  1. Using an electric mixer, whip cream cheese in a bowl.
  2. Mix in powdered sugar and vanilla, if desired. Fold in whipped topping.
  3. Spread on top of cooled crust. Put in refrigerator.


  1. In a saucepan, cook sugar, water, and cornstarch until thick and clear.
  2. Remove from heat and add gelatin. Stir until dissolved.
  3. When cool, add fresh raspberries. (If raspberries are frozen, add to sauce before it cools.)
  4. Spread raspberry mixture on top of cream cheese layer and refrigerate until top layer is thick.

—Gladys  Fledderjohann, St. Mary’s, OH

Nutritional Info *per serving

  • Glycemic Load 20
  • Calories 510
  • Fat 28g
  • Saturated Fat 16g
  • Polyunsaturated Fat 1.5g
  • Monounsaturated Fat 8g
  • Cholesterol 80mg
  • Sodium 260mg
  • Potassium 125mg
  • Carbohydrate 64g
  • Fiber 2g
  • Sugars 50g
  • Protein 4g
  • Trans Fat 1g
  • Vitamin A 20%
  • Vitamin C 15%
  • Calcium 6%
  • Iron 6%