Raspberry Ripple Cheesecake
Raspberry Ripple Cheesecake
5 from 1 vote
Prep: 20 minutes
Cook: 40 minutes
Total Time 1 hour
Servings: 8
Satisfy your sweet tooth with a creamy and fruity dessert that combines smooth cheesecake with vibrant raspberry swirls. This decadent treat offers a perfect balance of tangy and sweet flavors, sure to impress your taste buds.

Nutrition: per serving



  • 200 g Digestive Biscuits crushed
  • 100 g Unsalted Butter melted
  • 400 g Cream Cheese
  • 200 ml Double Cream
  • 100 g Caster Sugar
  • 2 Eggs
  • 1 tsp Vanilla Extract
  • 200 g Raspberries Fresh
  • 50 g Icing Sugar


  • Preheat the oven to 160°C (325°F). Grease and line a 20cm (8-inch) springform cake tin.
  • In a bowl, mix the crushed digestive biscuits with the melted butter until well combined. Press the mixture into the base of the prepared tin and chill in the fridge for 20 minutes.
  • In a large bowl, beat together the cream cheese, double cream, caster sugar, eggs, and vanilla extract until smooth and creamy.
  • Pour the cream cheese mixture over the chilled biscuit base.
  • In a separate bowl, mash the raspberries with the icing sugar until you have a ripple effect.
  • Dollop spoonfuls of the raspberry mixture onto the cheesecake mixture and use a skewer or knife to swirl it through.
  • Bake in the preheated oven for 40 minutes or until the cheesecake is set but slightly wobbly in the centre.
  • Allow the cheesecake to cool completely in the tin, then transfer to the fridge and chill for at least 4 hours or overnight before serving.

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