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Raspberry Ripple Cheesecake

This decadent and creamy cheesecake is topped with a vibrant raspberry ripple, making it a stunning dessert that tastes as good as it looks.

Tasty Team
92% would make again
Raspberry Ripple Cheesecake


for 8 servings

  • 3 cups digestive biscuit (300 g)
  • ½ cup unsalted butter (125 g), melted
  • 2 ¼ cups cream cheese (500 g)
  • 14 oz condensed milk (385 g), 1 can
  • 1 teaspoon vanilla extract
  • 2 ½ cups raspberry (300 g)
  • ¼ cup caster sugar (30 g)
  • ½ cup water (100 mL)

Nutrition Info

  • Calories 749
  • Fat 48g
  • Carbs 67g
  • Fiber 3g
  • Sugar 42g
  • Protein 11g

Estimated values based on one serving size.


  1. For the crust, whirl biscuits and melted butter in a food processor until a chunky crumb develops. Then dump the buttery cookie crumble into a springform pan, spreading the mixture evenly over the bottom and pushing it up against the edges so a nice crust develops.
  2. For the ripple, combine raspberries, sugar, and water in a pot over medium heat. Bring the mixture to a steady simmer, and let it bubble for 20-40 minutes, stirring occasionally, until the raspberries break down and it thickens into a cohesive sauce.
  3. For the filling, whisk together cream cheese and condensed milk, adding the extract along the way. Whisk until the ingredients are combined and the mixture is smooth. Pour the filling over the crust, spreading it evenly. Then add several dabs of the raspberry mixture on top. Run a couple of toothpicks or a skewer through the filling, from raspberry dab to raspberry dab, creating swirls throughout.
  4. Refrigerate for at least 3 hours.
  5. Enjoy!
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Raspberry Ripple Cheesecake