Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Layered Raspberry Cheesecake Recipe
    Lost? Site Map

    Layered Raspberry Cheesecake

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs

    1 hrs

    0 mins

    Delish's Note:

    This was my requested birthday dessert growing up. Even those who don't like cheesecake devour it. It's not your traditional cheesecake and isn't difficult to make. I have used sugar free and light cream cheese to cut back on calories and can't tell a difference.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note



    Units: US | Metric


    Raspberry Layer

    Cream Cheese Layer


    1. 1
      Preheat oven to 350. Combine crust ingredients. Press onto bottom of 9x13 pan. Bake for 5-7 minutes to set it up. Cool completely (very important) on wire rack.
    2. 2
      Stir raspberry jello into boiling water; add sugar and stir until dissolved. Fold in raspberries and lemon juice. Chill mixture until soft set, about 1 to 1 1/2 hours. Keep an eye on it.
    3. 3
      Once soft set, pour over completely cooled crust and spread evenly. Chill in fridge.
    4. 4
      Meanwhile, beat together the cream cheese and 2 tablespoons of whipping cream. Gradually beat in the powdered sugar; set aside.
    5. 5
      Beat remaining cold whipping cream until soft peaks form. Fold whipping cream and vanilla into cream cheese mixture.
    6. 6
      Carefully layer cream cheese mixture on top of raspberry layer. Cover with foil and chill at least 4 hours or overnight. Store in refrigerator.

    Browse Our Top Cheesecake Recipes

    Ratings & Reviews:

    • on September 11, 2005

      I am not rating this recipe because I had to make some changes. I tried to make the cheesecake layer with the whipping cream, but it just did not thicken. I beat it for several minutes, but all it did was bubble. I ended up subtituting regular whipped cream instead. The rasberry layer was delicious, but mine took about 2 hours to lightly set. All in all, it was really good. I will probably try to make it again.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Layered Raspberry Cheesecake

    Serving Size: 1 (187 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 581.4
    Calories from Fat 331
    Total Fat 36.8 g
    Saturated Fat 21.5 g
    Cholesterol 116.3 mg
    Sodium 339.3 mg
    Total Carbohydrate 60.3 g
    Dietary Fiber 2.4 g
    Sugars 49.5 g
    Protein 5.5 g

    Ideas from


    Over 475,000 Recipes Network of Sites