Silky, rich, and bursting with berry flavor, this Raspberry Almond Cheesecake is a dream come true for dessert lovers. Nestled on a crunchy almond cookie crust, the velvety cheesecake layer is topped with a vibrant raspberry swirl and fresh raspberries that bring just the right balance of sweet and tart. Each bite offers a luscious mix of textures and flavors, making it the perfect dessert for both special occasions and weekend treats.

What truly sets this cheesecake apart is its harmonious combination of nutty and fruity notes. The almond crust provides a deep, toasty foundation that pairs beautifully with the creamy filling and the bright, slightly tangy raspberry topping. Whether you’re a seasoned baker or just starting out, this showstopper dessert is surprisingly approachable and guaranteed to impress.

Why You’ll Love This Raspberry Almond Cheesecake

Beautiful and delicious: Visually stunning with its raspberry topping, this cheesecake is a centerpiece dessert.
Flavorful balance: Creamy, sweet, and tangy with a nutty twist that elevates every bite.
Make-ahead friendly: Perfect for preparing the night before your gathering.
Customizable: Swap raspberries for your favorite berries or nuts for a creative twist.

What Kind of Almonds Should I Use in Raspberry Almond Cheesecake?

For the crust, sliced or slivered almonds are ideal as they add just the right crunch and toast up beautifully in the oven. You can also use finely chopped whole almonds if that’s what you have on hand. If you’re looking to deepen the flavor, lightly toasting the almonds beforehand enhances their nuttiness even more. For an extra almond punch, consider adding a splash of almond extract to the filling or crust mixture.

Ingredients for the Raspberry Almond Cheesecake

Every component in this cheesecake plays an essential role in building flavor and texture. Here’s what you’ll need:

Almonds: These create a crunchy, flavorful crust base. Toasted for depth, they also complement the raspberry topping beautifully.
Graham crackers or almond cookies: Crushed and mixed with almonds for a sturdy, nutty crust.
Unsalted butter: Helps bind the crust and adds rich flavor.
Cream cheese: The heart of the cheesecake, providing that signature creamy texture and mild tang.
Granulated sugar: Sweetens the filling without overpowering it.
Sour cream: Adds silkiness and just a hint of tartness to balance the richness.
Eggs: Bind everything together and give the cheesecake structure.
Vanilla extract: Enhances the overall flavor and adds warmth.
Almond extract: A little goes a long way in highlighting the nutty profile.
Fresh raspberries: Used both for the topping and to infuse flavor throughout.
Raspberry preserves or puree: Swirled on top for a burst of color and concentrated raspberry essence.

How To Make the Raspberry Almond Cheesecake

Step 1: Prepare the Almond Crust

Pulse almonds and cookies in a food processor until finely ground. Mix with melted butter, press into a springform pan, and bake briefly to set the crust.

Step 2: Make the Creamy Cheesecake Filling

Beat cream cheese until smooth, then add sugar, sour cream, vanilla, almond extract, and eggs one at a time. Mix until just combined and silky.

Step 3: Assemble and Swirl

Pour the filling onto the crust. Spoon small dollops of raspberry preserves or puree over the top and use a knife to gently swirl. Add a few fresh raspberries if desired.

Step 4: Bake and Cool

Bake at a low temperature in a water bath for even cooking. Once set, cool slowly to prevent cracks, then chill for at least 4 hours or overnight.

Step 5: Garnish and Serve

Top with a generous handful of fresh raspberries and an extra drizzle of raspberry sauce before slicing and serving.

Serving and Storing Raspberry Almond Cheesecake

This Raspberry Almond Cheesecake serves approximately 10 to 12 people, making it a perfect choice for family dinners, brunches, or holiday celebrations. The creamy texture and vibrant berry topping make each slice a standout.

To serve, slice with a clean knife wiped between cuts for beautiful presentation. For the best flavor, let the cheesecake sit at room temperature for about 15 minutes before serving.

To store, keep it covered in the refrigerator for up to 5 days. For longer storage, wrap slices individually and freeze for up to one month. Thaw in the refrigerator overnight before enjoying.

What to Serve With Raspberry Almond Cheesecake?

Fresh Whipped Cream

A dollop of lightly sweetened whipped cream adds an airy contrast to the dense cheesecake.

Vanilla Ice Cream

Creamy vanilla pairs well with raspberry and almond flavors, enhancing every bite.

Dark Chocolate Shavings

Sprinkle over the top for a touch of bitterness that complements the sweetness.

Almond Biscotti

A crunchy biscotti served on the side adds an extra nutty element.

Espresso or Coffee

The boldness of coffee cuts through the richness and pairs perfectly with cheesecake.

Sparkling Rosé or Dessert Wine

A light, bubbly rosé brings out the berry notes in the cheesecake.

Mixed Berry Compote

Serve on the side for an extra fruity layer, especially if you love berries.

Lemon Zest

A sprinkle on top offers brightness and lifts the whole dessert.

Frequently Asked Questions

1. Can I use frozen raspberries instead of fresh?
Yes, you can! Thaw and drain them first to avoid adding excess moisture. Frozen raspberries work well in the swirl and can be used as a topping once thawed.

2. How do I prevent my cheesecake from cracking?
Using a water bath helps bake the cheesecake evenly and gently. Also, avoid overmixing the batter and let the cheesecake cool gradually in the oven before chilling.

3. Can I make this cheesecake ahead of time?
Absolutely. In fact, it’s best when made the day before. The flavor deepens as it chills, and the texture sets perfectly overnight.

4. What if I don’t have almond extract?
You can leave it out, or substitute with a bit of vanilla extract. The almond flavor won’t be as pronounced, but it will still taste amazing.

Save This Pin For Later

Save this recipe to your Pinterest dessert board so you can come back to it any time.
And let me know in the comments how yours turned out. Did you use fresh or frozen raspberries? Add a chocolate drizzle?

I love hearing how others make these recipes their own. Questions are welcome too — let’s help each other bake smarter.
Find more sweet inspiration on my Pinterest: Meals We Share By Sally

Conclusion

Raspberry Almond Cheesecake is a celebration of flavor and texture — creamy, nutty, fruity, and just sweet enough. With its impressive appearance and even better taste, it’s sure to become a favorite in your dessert rotation. Whether you’re baking it for a dinner party or a cozy night in, it’s a recipe you’ll want to return to again and again.

Raspberry Almond Cheesecake

Author: Sally Roberts
Total Time: 6 hours
Yield: 10–12 servings
Diet: Vegetarian

Print Recipe

Description

If you’re looking for the perfect balance of sweet, tangy, and nutty in one dessert, this Raspberry Almond Cheesecake hits the mark. It’s a creamy, velvety cheesecake layered over a buttery almond-cookie crust, swirled with raspberry puree and topped with fresh berries. Whether you’re hosting a dinner party or looking for a crowd-pleasing sweet treat, this is your go-to easy recipe. Ideal for special occasions, quick dessert ideas, or weekend indulgence. It’s one of those elegant yet achievable food ideas that everyone loves — great for breakfast ideas, healthy-ish snacks, or decadent dinner ideas.

Instructions

1. Preheat the oven to 325°F (160°C). Grease a 9-inch springform pan and wrap the bottom with foil to prevent leaks.

2. In a food processor, pulse the almonds and cookies until finely ground. Mix with melted butter. Press firmly into the base of the pan and bake for 10 minutes. Let cool.

3. In a mixing bowl, beat the cream cheese until smooth. Add sugar, sour cream, vanilla extract, almond extract, and then eggs one at a time, mixing just until incorporated.

4. Pour the filling over the crust. Drop spoonfuls of raspberry preserves on top and swirl gently using a knife. Add a few fresh raspberries on top.

5. Bake in a water bath at 325°F for 55–65 minutes, until the center is set but slightly jiggly. Turn off the oven, crack the door, and let cool for 1 hour inside.

6. Chill the cheesecake in the refrigerator for at least 4 hours or overnight.

7. Before serving, top with fresh raspberries and an optional drizzle of raspberry sauce.

Notes

For a stronger almond flavor, toast the almonds lightly before blending into the crust.

Always bring your cream cheese to room temperature for the smoothest filling.

To prevent cracking, avoid overmixing and use a water bath during baking.

Prep Time: 25 minutes
Cook Time: 1 hour
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 410
Sugar: 24g
Sodium: 210mg
Fat: 30g
Saturated Fat: 16g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 2g
Protein: 6g
Cholesterol: 105mg

Keywords: cheesecake, raspberry cheesecake, almond cheesecake, dessert recipe, party dessert, easy recipe