Come with me to the land of the sweet and let me show you how to make this Easy Raspberry Ripple Cheesecake Slice. So, Imagine a buttery shortbread base, topped with a creamy swirly cheesecake layer with a vibrant raspberry sauce that’s both stunning to look at and to eat. This is it: the ideal combination of ease and elegance, to make a memorable dish for any occasion. Whether for an elaborate dinner party or a simple self-treat, this dessert won’t disappoint.
What makes this recipe unique? It is the alchemy of tastes and mouth feel. Crumbly and rich shortbread base, a smooth and tangy cheesecake layer and finally a raspberry ripple that brings that fruity sweetness; what’s’ not to love? It’s a dessert that feels luxurious but casual, and the best part? It’s incredibly easy to make. No special equipment, no fancy techniques — just simple directions anyone can follow.
I first discovered this recipe on a lazy Sunday afternoon. I wanted something sweet, but I didn’t want to spend hours in the kitchen. It was at that moment that I decided to use a simple cheesecake slice. The result? A treat that’s so delicious, I never fail to cut a few slices make it as a cake for dessert or afternoon snacks that week. My whole family is obsessed with it, and I know yours will be too.
What I love most about this recipe is its versatility. You can serve it as a luxurious dessert, a sweet snack, or a special occasion treat. It’s also an excellent way to use fresh raspberries when they’re in season. It is, added bonus, a crowd-pleaser: both kids and grown-ups will be coming back for seconds.
Which Means…. If your after a dessert that is simple (albeit there is some waiting time involved), looks pretty as a picture and tastes amazing then this Easy Raspberry Ripple Cheesecake Slice is for you! Believe me, you’ll be hooked once you’ve tried it.
Why This Simple Raspberry Ripple Cheesecake Homemade is always best.
It doesn’t get much better than this Easy Raspberry Ripple Cheesecake Slice! Here’s why :
- Easy elegance : It appears as if it came from a fancy bakery, but it’s actually quite easy to make.
- Perfect Harmony : The buttery shortbread, creamy cheesecake, and tangy raspberry swirl is so well balanced.
- Versatile : Serve it at parties, as a snack, or as a special treat, and it’s always a hit.
- Adaptable : Are you Zero Waste? Great, use the raspberries (just freeze them first), and trade the kumquats for another fruit.
Notes On Easy Raspberry Ripple Cheesecake Slice
- Room Temperature Ingredients : Make sure your cream cheese and eggs are at room temperature so that you have a more consistent batter.
- To get the best results you should chill cheesecake thin slice in the fridge for a minimum of 2 hours, this will help it set.
Substitutions and Variations
- Gluten Free : You can use gluten free flour for the shortbread base.
- Variations : Use strawberries, blueberries or blackberries instead of raspberries.
- Vegan : Swap the cream cheese for vegan cream cheese and a flax egg.
Make a Healthier Version
- Low Fat : Use low fat cream cheese and a sugar substitute.
- Gluten-Free : Almond or coconut flour would best replace the base.
- Low-Carb : Swap a keto sweetener and almond flour for the all purpose flour.
To Finish Easy Raspberry Ripple Cheesecake Slice
Bring more of the raspberry sauce over the cheese layer and using a butter knife, give both layers a gentle swirl to mix.
And there you have it! This Easy Raspberry Ripple Cheesecake Slice is equally easy to make and eat. And, be sure to tell us how your version turns out, and maybe even browse through some of our other recipes, like Fruitcake Shortbread Cookies, for more sweet ideas.
Easy Raspberry Ripple Cheesecake Slice
Description
Indulge in a decadent Raspberry Ripple Cheesecake Slice, blending a creamy cheesecake filling with a vibrant raspberry swirl. This no-bake dessert is a perfect balance of sweet and tangy flavors, topped with a crunchy biscuit base for a delightful treat.
Ingredients
Instructions
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Start by preheating your oven to 350°F (175°C). For the shortbread base, mix the flour, butter, and sugar until crumbly. Press the mixture into a lined baking pan and bake for 15 minutes.
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While the base cools, prepare the cheesecake layer. Beat the cream cheese, sugar, and vanilla until smooth. Add the eggs one at a time, mixing well after each addition.
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For the raspberry ripple, blend the raspberries, sugar, and lemon juice until smooth. Strain to remove seeds if desired.
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Pour the cheesecake mixture over the cooled base. Drop spoonfuls of the raspberry sauce onto the cheesecake layer and swirl with a knife. Bake for 25-30 minutes, then let it cool before refrigerating for at least 2 hours.
