First off—thank you. Really. The fact that you’re here means you’re either a fellow lover of all things berry-bright and creamy-dreamy or you’re just about to be converted. And let me tell you, this Rhubarb Raspberry Cheesecake is worthy of your attention. It’s tangy, it’s sweet, it’s velvety smooth, and the color? Drop-dead gorgeous. This beauty isn’t just a dessert; it’s an edible celebration of sunshine and joy.
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What Is Rhubarb Raspberry Cheesecake?
Think silky cheesecake swirled with tart rhubarb ribbons, layered on a crisp, buttery graham cracker crust, and crowned with a ruby-red raspberry topping. The textures are a dream: crunchy base, creamy middle, juicy burst on top. This isn’t your everyday cheesecake—it’s a showstopper.
Why You’ll Fall in Love with This Recipe
- 🍓 Stunning to look at – It’s a total centerpiece.
- 🍰 Flavor-packed – Tart rhubarb + sweet raspberry = perfection.
- 🧁 Versatile – Works in a spring brunch, summer BBQ, or just because it’s Wednesday.
- 🍴 Crowd-pleaser – Everyone asks for seconds (and the recipe!).
What Does Rhubarb Raspberry Cheesecake Taste Like?
It’s a contrast lover’s dream. The tanginess of rhubarb is mellowed by raspberries and balanced by the creamy richness of the cheesecake. The crust adds a buttery crunch that ties it all together. Each bite feels like summer wrapped in a hug.
Benefits of Making This Cheesecake
- It’s a gorgeous make-ahead dessert.
- Seasonal fruits shine in this recipe.
- It freezes well for future cravings.
- It’s surprisingly easy to pull off!
Ingredients
For the Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the Cheesecake Filling:
- 3 (8-ounce) packages cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- ½ cup sour cream
- 2 tablespoons flour
For the Rhubarb Swirl:
- 1 ½ cups chopped rhubarb
- ½ cup sugar
- 1 tablespoon lemon juice
For the Raspberry Topping:
- 1 ½ cups fresh raspberries
- ¼ cup sugar
- 1 tablespoon cornstarch
- 2 tablespoons water
Tools You’ll Need
- 9-inch springform pan
- Stand or hand mixer
- Saucepan
- Mixing bowls
- Spatula
- Baking sheet (for water bath)
Optional Add-Ins & Substitutions
- No raspberries? Try strawberries or blackberries.
- Gluten-free? Use gluten-free graham crackers.
- Want more tang? Add a little lemon zest to the filling.
- Dairy-free? Sub in vegan cream cheese and coconut cream (texture will vary).
How to Make Rhubarb Raspberry Cheesecake
Step 1: Make the Crust
Mix graham cracker crumbs, sugar, and melted butter. Press into a greased springform pan. Bake at 350°F for 8 minutes. Cool completely.
Step 2: Prepare Rhubarb Swirl
In a saucepan, combine rhubarb, sugar, and lemon juice. Simmer until thickened (about 10–12 minutes). Let cool.
Step 3: Make Cheesecake Filling
Beat cream cheese until smooth. Add sugar, vanilla, then eggs one at a time. Fold in sour cream and flour until fully combined.
Step 4: Assemble
Pour half the cheesecake batter over the crust. Add spoonfuls of rhubarb mixture and swirl gently. Repeat with remaining batter and rhubarb.
Step 5: Bake
Bake in a water bath at 325°F for 55–65 minutes, or until the center is slightly jiggly. Let cool in the oven with the door cracked. Refrigerate for at least 4 hours (overnight is best).
Step 6: Add Raspberry Topping
Cook raspberries, sugar, water, and cornstarch in a saucepan until thick. Let cool, then pour over the chilled cheesecake.
What to Serve with Rhubarb Raspberry Cheesecake
- A dollop of whipped cream
- Fresh mint leaves
- A glass of rosé or chamomile tea
- Crushed pistachios for a little crunch
Tips for Cheesecake Success
- Always use room temperature cream cheese.
- Don’t overmix after adding eggs—just until combined!
- Bake in a water bath to avoid cracks.
- Chill overnight for the best texture.
How to Store
- Fridge: Covered, up to 5 days.
- Freezer: Freeze whole or in slices for up to 1 month. Wrap tightly and thaw overnight in fridge.
Frequently Asked Questions
Can I make this ahead of time?
Absolutely! This cheesecake actually gets better as it sits.
Can I use frozen rhubarb or raspberries?
Yes, just thaw and drain them well before using.
How do I prevent the cheesecake from cracking?
The water bath and gradual cooling process help. Also, avoid overbaking.
Final Thoughts
Rhubarb Raspberry Cheesecake is everything a dessert should be—bold, bright, and beautiful. It celebrates seasonal flavors with flair and delivers on both taste and texture. Whether you’re hosting or just treating yourself, this recipe is the kind of joy you can bake into a slice.
More peachy-pink perfection? Try these next:
- Peach Melba Cheesecake Bars
- Raspberry Lemon Cheesecake Dip
- Strawberry Rhubarb Galette
Share Your Bake!
Tried this recipe? Leave a review and let me know what you thought!
💬 Tag your photo on Pinterest or Instagram with #BerryBlissBakes so I can swoon over your creations!
Nutritional Information (Per Serving – Approx.)
- Calories: 410
- Fat: 28g
- Carbohydrates: 36g
- Protein: 6g
- Sugar: 24g
Now go forth and bake the kind of cheesecake that earns gasps and requests for seconds. You deserve a dessert this good! ❤️
Rhubarb Raspberry Cheesecake
Equipment
- 9-inch springform pan
- Stand mixer or hand mixer
- Saucepan
- Mixing bowls
- – Spatula
- Baking sheet (for water bath)
- Ingredients
- For the Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter, melted
- For the Cheesecake Filling:
- 3 (8-ounce) packages cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- ½ cup sour cream
- 2 tablespoons all-purpose flour
- For the Rhubarb Swirl:
- 1 ½ cups chopped rhubarb
- ½ cup granulated sugar
- 1 tablespoon lemon juice
- For the Raspberry Topping:
- 1 ½ cups fresh raspberries
- ¼ cup granulated sugar
- 1 tablespoon cornstarch
- 2 tablespoons water
Ingredients
- For the Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter melted
- For the Cheesecake Filling:
- 3 8-ounce packages cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- ½ cup sour cream
- 2 tablespoons all-purpose flour
- For the Rhubarb Swirl:
- 1 ½ cups chopped rhubarb
- ½ cup granulated sugar
- 1 tablespoon lemon juice
- For the Raspberry Topping:
- 1 ½ cups fresh raspberries
- ¼ cup granulated sugar
- 1 tablespoon cornstarch
- 2 tablespoons water
Instructions
- Preheat oven to 350°F (175°C). Grease a 9-inch springform pan.
- Make the crust: In a bowl, mix graham cracker crumbs, sugar, and melted butter until combined. Press into the bottom of the pan and bake for 8 minutes. Cool completely.
- Prepare the rhubarb swirl: In a small saucepan, combine rhubarb, sugar, and lemon juice. Cook over medium heat until thick and soft, about 10–12 minutes. Let cool.
- Make the cheesecake filling: Beat softened cream cheese until smooth. Add sugar and vanilla. Beat in eggs one at a time. Stir in sour cream and flour until just combined.
- Assemble the cheesecake: Pour half the cheesecake filling over the crust. Add half of the rhubarb swirl and gently swirl with a knife. Repeat with remaining batter and swirl again.
- Place the pan in a water bath and bake at 325°F (160°C) for 55–65 minutes, or until the center is slightly jiggly. Turn off the oven, crack the door, and let the cheesecake cool slowly for 1 hour.
- Chill in the fridge for at least 4 hours or overnight.
- Prepare the raspberry topping: In a small saucepan, combine raspberries, sugar, water, and cornstarch. Simmer until thickened. Let cool, then pour over the chilled cheesecake.