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Raspberry Lime Cheesecake

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This Raspberry Lime Cheesecake combines the sour flavors of lime and sweetness of raspberries with a crunchy graham cracker crust to make a one-of-a-kind dessert that’ll satisfy any sweet tooth.

raspberry lime cheesecake slice on a white plate

Raspberry Lime Cheesecake

One of my new favorite desserts to make is cheesecake.

While it does require some patience, the wait is certainly worth it.

While I urge you to give this Raspberry Lime Cheesecake a try, I also recommend trying my Funfetti Cheesecake, Instant Pot Oreo Cheesecake, Lemon Blueberry Cheesecake Bars, and Instant Pot Lemon Cheesecake.

raspberry lime cheesecake slice on a white plate

Now, fair warning – this Cheesecake is really amazing! The flavors are just delicious together, and it makes a stunning presentation when served.

It’s easy to make, and you make it ahead, keep it in the refrigerator, decorate it a couple hours before serving, and you’re all set when it’s time for dessert.

raspberry lime cheesecake slice on a white plate

How to Make A Raspberry Lime Cheesecake

Ingredients:

The full list of ingredients you need to make this homemade cheesecake is below. However, I want to point out that using name brand ingredients for cheesecakes are my go-to.

  • Cream Cheese – I really love Philadelphia Cream Cheese. I love the taste and texture and it behaves when making cheesecake.
  • Graham Crackers – I’ve found the Honey Maid brand results in a better cheesecake crust. It is easier to mash finely and it has a better flavor too!
  • Vanilla – I use pure vanilla extract as I find it has a better flavor but you can use imitation vanilla if you prefer.
raspberry lime cheesecake slice on a white plate

Cooking Tools Needed:

  • 7 inch Spring-form pan
  • Parchment paper
  • Stand Mixer
  • Spatulas
  • Mini Food Processor/Blender
  • Pastry bag
  • Frosting tip

Directions:

As I mentioned, making cheesecakes (especially layered cheesecakes) takes a bit of patience but the result is completely worth it!

To Make The Graham Cracker Crust:

In the food processor, or blender, place the Graham crackers, and pulse into fine crumbs. Add the sugar, and pulse a few times to blend. 

Melt the Butter in the microwave.  Line the bottom of the 7 inch Spring-form pan with Parchment paper, and pour the crumbs into the Spring-form pan.  Pour the melted Butter on top of the crumbs, and mix to coat.  Press the coated crumbs evenly in the bottom of the pan, and set aside. 

To Make The Cheesecake Layer:

In the mixing bowl of a stand mixer, place the softened Cream Cheese, Heavy Cream, and Sugar, and mix on low speed until blended.  Scrape down the sides of the mixing bowl, and blend on medium until smooth and creamy.  Add the Eggs, and Vanilla, and blend until smooth.  Add the Lime Juice, Lime zest, and Lime Food Coloring Gel, and blend until well mixed. 

Remove the mixing bowl from the stand, and gently fold in the Raspberries, just until mixed. Place a small dish of water on the lowest rack of the oven, underneath where the Cheesecake will bake.  

Pour the Cheesecake batter into the Spring-form pan on top of the Graham Cracker crust, and place the pan in the oven at 350 degrees for 20 minutes, checking often to make sure the top doesn’t get too brown.  (If the top is browning too fast, loosely place a piece of foil over the top – tenting the pan, so it doesn’t touch the Cheesecake).  

Turn down the oven to 300 degrees, and bake for 45 minutes, or until the center resembles Jello when gently shaken.  If the center is liquid like, it’s not done, and needs to bake longer, but if it wiggles like Jello, it’s done. (It will set up in the refrigerator). 

Remove the Cheesecake to a wire rack to cool, and cool to room temperature. 

Cover with Parchment paper and Foil, and refrigerate overnight. 

About two hours before serving, make the Frosting, and decorate the Cheesecake. 

Place the softened Cream Cheese in the mixing bowl of a stand mixer, and add the Heavy Cream, and blend until smooth.  Scrape down the sides of the mixing bowl, and add the Vanilla, and blend.  Add the Powdered Sugar a little at a time, until all the powdered sugar has been added, and the Frosting is thick and creamy.  If the Frosting is too thick, use a few drops of cream to achieve the right consistency. Place the Frosting back in the refrigerator for about 30 minutes to chill. 

Place the Frosting in a pastry bag with a fluted tip, and pipe generous dollops of Frosting all around the edges on the top of the Cheesecake (see photo). 

Slice a Lime, and drain excess juice on paper towels. Cut slices in two, and place slices between Frosting dollops on the top of the Cheesecake. 

Place Raspberries between Lime slices, and in the center of the Cheesecake.  Keep Cheesecake refrigerated until time to serve. 

Cut Cheesecake in 2 inch pieces, serve, and Enjoy!

raspberry lime cheesecake slice on a white plate
Raspberry Lime Cheesecake

Raspberry Lime Cheesecake

Yield: 8-10 slices
Prep Time: 10 minutes
Cook Time: 1 hour 5 minutes
Refrigerate Time: 8 hours
Total Time: 9 hours 15 minutes

This Raspberry Lime Cheesecake combines the sour flavors of lime and sweetness of raspberries with a crunchy graham cracker crust to make a one-of-a-kind dessert that'll satisfy any sweet tooth.

Ingredients

For The Crust

  • 1 sleeve of Graham Crackers - crushed into crumbs
  • 1 Tablespoon of sugar
  • 1/2 stick of Butter - melted

For The Cheesecake:

  • 4 - 8 ounce packages of Cream Cheese - softened
  • 3 eggs
  • 1/2 cup of Heavy Cream
  • 1/3 cup of fresh Lime Juice - about 4 large ripe Limes - plus more to decorate top
  • 1 Tablespoon of freshly grated Lime zest
  • Neon Lime Food Coloring Gel
  • 1 1/2 cups of Sugar
  • 1 Tablespoon of Vanilla
  • 3/4 cup of fresh Raspberries - rinsed and drained - plus more to decorate top

For The Cream Cheese Frosting:

  • 1 - 8 ounce package of Cream Cheese - softened
  • 2 Tablespoons of Heavy Cream
  • 1 teaspoon of Vanilla
  • 3 - 4 cups of Powdered Sugar

Instructions

To Make The Graham Cracker Crust

  1. In the food processor, or blender, place the Graham crackers, and pulse into fine crumbs. Add the sugar, and pulse a few times to blend. 
  2. Melt the Butter in the microwave.  Line the bottom of the 7 inch Spring-form pan with Parchment paper, and pour the crumbs into the Spring-form pan.  Pour the melted Butter on top of the crumbs, and mix to coat.  Press the coated crumbs evenly in the bottom of the pan, and set aside. 

To Make The Cheesecake Layer

  1. In the mixing bowl of a stand mixer, place the softened Cream Cheese, Heavy Cream, and Sugar, and mix on low speed until blended.  Scrape down the sides of the mixing bowl, and blend on medium until smooth and creamy.  Add the Eggs, and Vanilla, and blend until smooth.  Add the Lime Juice, Lime zest, and Lime Food Coloring Gel, and blend until well mixed. 
  2. Remove the mixing bowl from the stand, and gently fold in the Raspberries, just until mixed. Place a small dish of water on the lowest rack of the oven, underneath where the Cheesecake will bake.  
  3. Pour the Cheesecake batter into the Spring-form pan on top of the Graham Cracker crust, and place the pan in the oven at 350 degrees for 20 minutes, checking often to make sure the top doesn't get too brown.  (If the top is browning too fast, loosely place a piece of foil over the top - tenting the pan, so it doesn't touch the Cheesecake).  
  4. Turn down the oven to 300 degrees, and bake for 45 minutes, or until the center resembles Jello when gently shaken.  If the center is liquid like, it's not done, and needs to bake longer, but if it wiggles like Jello, it's done. (It will set up in the refrigerator). 
  5. Remove the Cheesecake to a wire rack to cool, and cool to room temperature. 
  6. Cover with Parchment paper and Foil, and refrigerate overnight. 

To Make The Cheesecake Topping

  1. About two hours before serving, make the Frosting, and decorate the Cheesecake. 
  2. Place the softened Cream Cheese in the mixing bowl of a stand mixer, and add the Heavy Cream, and blend until smooth.  Scrape down the sides of the mixing bowl, and add the Vanilla, and blend.  Add the Powdered Sugar a little at a time, until all the powdered sugar has been added, and the Frosting is thick and creamy.  If the Frosting is too thick, use a few drops of cream to achieve the right consistency. Place the Frosting back in the refrigerator for about 30 minutes to chill. 
  3. Place the Frosting in a pastry bag with a fluted tip, and pipe generous dollops of Frosting all around the edges on the top of the Cheesecake (see photo). 
  4. Slice a Lime, and drain excess juice on paper towels. Cut slices in two, and place slices between Frosting dollops on the top of the Cheesecake. 
  5. Place Raspberries between Lime slices, and in the center of the Cheesecake.  Keep Cheesecake refrigerated until time to serve. 
  6. Cut Cheesecake in 2 inch pieces, serve, and Enjoy!

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