Layered Raspberry Cheesecake

Total Time
Prep 1 hr
Cook 0 mins

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.

Ingredients Nutrition


  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. 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. Once soft set, pour over completely cooled crust and spread evenly. Chill in fridge.
  4. Meanwhile, beat together the cream cheese and 2 tablespoons of whipping cream. Gradually beat in the powdered sugar; set aside.
  5. Beat remaining cold whipping cream until soft peaks form. Fold whipping cream and vanilla into cream cheese mixture.
  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.
Most Helpful

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.

Lucky Clover September 11, 2005