Delicious Black Raspberry Cheesecake

Here is my favorite black raspberry cheesecake recipe, with a smooth, creamy filling, fresh black raspberries, and a simple graham cracker crust that comes together in no time.

This cheesecake is what I make whenever we have company coming over. The black raspberries give it such a nice tart flavor that balances perfectly with the sweet, rich cheesecake. Plus, it looks pretty fancy even though it’s actually pretty easy to make!

What Kind of Black Raspberries Should I Use?

Fresh black raspberries are ideal for this cheesecake if you can find them, but frozen ones work just as well and are often more accessible year-round. If you’re using frozen black raspberries, there’s no need to thaw them first – you can add them directly to the water when making your sauce. Keep in mind that black raspberries have a more intense, slightly tart flavor compared to regular red raspberries, which makes them perfect for balancing the rich creaminess of cheesecake. If black raspberries aren’t available in your area, you can substitute with blackberries or even regular raspberries, though the flavor will be a bit different.

Options for Substitutions

This recipe uses some specialty ingredients, but here are some swaps you can make:

• Briana’s Baking Mix: You can substitute with almond flour (use ½ cup) or a combination of ¼ cup almond flour and 2 tablespoons coconut flour. The texture will be slightly different but still delicious.
• Oat fiber: If you don’t have oat fiber, try finely ground psyllium husk (use 1 tablespoon) or just omit it entirely – your crust will be a bit more dense but still work fine.
• THM sweeteners: For THM Super Sweet Blend, use half the amount of powdered erythritol or stevia. For THM Gentle Sweet, substitute with regular powdered erythritol using the same amount, but taste and adjust as needed.
• Black raspberries: Regular raspberries, blackberries, or even blueberries work great here. Fresh berries are fine too – just use about 1¼ cups and reduce the water to 2 tablespoons.
• Xanthan gum: You can skip this if you don’t have it, though your filling might be slightly less thick. If you want a substitute, try a pinch of guar gum or cornstarch.
• Cream of tartar: This helps with texture, but you can leave it out if needed. Your cheesecake will still turn out fine, just maybe a touch less smooth.

Watch Out for These Mistakes While Baking

The biggest mistake when making cheesecake is using cold ingredients, which leads to lumpy filling and an uneven texture – make sure your cream cheese, sour cream, and eggs are all at room temperature before you start mixing.

Overmixing the batter is another common error that creates air bubbles and can cause your cheesecake to crack, so mix just until the ingredients are combined and smooth.

Since this recipe uses specialty ingredients like THM sweeteners and xanthan gum, be careful not to add too much xanthan gum at once as it can make your filling gummy – sprinkle it in slowly while mixing.

To prevent cracking, bake your cheesecake in a water bath and avoid opening the oven door during baking, then let it cool gradually by turning off the oven and leaving the door slightly open for an hour before removing.

What to Serve With Black Raspberry Cheesecake?

This rich and creamy cheesecake is pretty much perfect on its own, but a simple dollop of whipped cream or a few fresh berries on top makes it even more special. Since black raspberries can be a bit tart, I love pairing each slice with a cup of coffee or black tea to balance out the flavors. If you’re serving this for a dinner party, it goes really well after a lighter meal like grilled chicken or fish since the cheesecake is so rich and satisfying. You could also drizzle a little berry coulis or chocolate sauce around the plate if you want to make it look fancy for guests.

Storage Instructions

Refrigerate: This cheesecake actually gets better after a day or two in the fridge! Cover it tightly with plastic wrap or store it in an airtight container for up to 5 days. The flavors really meld together nicely, and the texture becomes perfectly creamy after it’s had time to set.

Freeze: You can freeze individual slices wrapped in plastic wrap and then placed in a freezer bag for up to 3 months. I like to cut the whole cheesecake into portions first, then freeze them separately so I can grab just what I need. It’s like having dessert ready whenever you want it!

Thaw: When you’re ready to enjoy frozen slices, just move them to the fridge and let them thaw overnight. The texture comes back beautifully, and you’d never know it was frozen. For the best experience, let it sit at room temperature for about 15 minutes before serving.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2500-2700
• Protein: 110-130 g
• Fat: 180-200 g
• Carbohydrates: 90-110 g

Ingredients

For the crust:

• 1/4 cup plus 2 tbsp briana’s baking mix
• 3 tbsp oat fiber
• 1 tsp thm super sweet blend
• 1/4 tsp xanthan gum
• 1/4 tsp salt
• 5 tbsp salted butter, softened
• 2 tbsp greek yogurt

For the black raspberry swirl:

• 1 package (10 oz) black raspberries (about 1 1/2 cups)
• 1/3 cup water
• 1/8 tsp xanthan gum
• Dash salt
• 2 to 3 tsp thm super sweet blend, or more to taste

For the cheesecake filling:

• 4 packages (8 oz each) reduced-fat cream cheese, room temperature
• 1 pint full-fat sour cream, room temperature
• 4 eggs, room temperature
• 3 tbsp thm gentle sweet, or more to taste
• 2 tbsp thm super sweet blend
• 1 tsp cream of tartar
• 1 tsp vanilla extract

Step 1: Prepare the Pan and Make the Crust

• 1/4 cup plus 2 tbsp Briana’s Baking Mix
• 3 tbsp oat fiber
• 1 tsp THM Super Sweet Blend
• 1/4 tsp xanthan gum
• 1/4 tsp salt
• 5 tbsp salted butter, softened
• 2 tbsp Greek yogurt

Preheat the oven to 350°F (175°C) and grease a 10-inch springform pan.

In a medium bowl, whisk together the baking mix, oat fiber, sweetener blend, xanthan gum, and salt.

Add the softened salted butter and Greek yogurt.

Mix with a hand mixer until the mixture forms coarse crumbs.

Press this crust mixture evenly into the bottom of the greased springform pan.

Bake for 6 minutes, then remove from the oven.

Lower the oven temperature to 325°F (163°C).

Step 2: Make the Black Raspberry Swirl

• 1 package (10 oz) black raspberries (about 1 1/2 cups)
• 1/3 cup water
• 1/8 tsp xanthan gum
• dash salt
• 2 to 3 tsp THM Super Sweet Blend, or more to taste

In a blender, combine the black raspberries, water, xanthan gum, and a dash of salt, then blend until smooth.

Pour the mixture into a saucepan and bring to a boil over medium heat.

Reduce heat and let simmer for 5 minutes.

While it simmers, stir in the sweetener blend to your desired level of sweetness.

Once simmered, strain the raspberry mixture through a fine sieve with the back of a spoon to remove the seeds, leaving you with about 1 cup of thick raspberry syrup.

Set the syrup aside to cool completely before assembling the cheesecake.

I like to taste the raspberry syrup and adjust the sweetness to ensure a bright berry flavor.

Step 3: Prepare the Cheesecake Filling

• 4 packages (8 oz each) reduced-fat cream cheese, room temperature
• 1 pint full-fat sour cream, room temperature
• 4 eggs, room temperature
• 3 tbsp THM Gentle Sweet, or more to taste
• 2 tbsp THM Super Sweet Blend
• 1 tsp cream of tartar
• 1 tsp vanilla extract

In the bowl of a stand mixer, beat the room-temperature reduced-fat cream cheese until completely smooth and creamy.

Add the full-fat sour cream, eggs, gentle sweetener, additional sweetener blend, cream of tartar, and vanilla extract.

Beat the mixture for about 2 minutes, scraping down the sides as necessary, until everything is well combined and smooth.

Step 4: Assemble the Cheesecake and Swirl

• cheesecake filling from Step 3
• pre-baked crust from Step 1
• cooled raspberry syrup from Step 2

Pour the cheesecake filling (from Step 3) over the pre-baked crust (from Step 1) in the springform pan.

Dollop the cooled raspberry syrup (from Step 2) in several separate blobs on top of the cheesecake filling.

Using a knife, gently swirl the raspberry blobs into the cheesecake mixture to create an attractive marbled pattern.

Step 5: Bake the Cheesecake in a Water Bath

Wrap the sides of the springform pan with a wide piece of aluminum foil to help prevent any water from leaking into your cheesecake.

Place the wrapped pan into a larger baking dish and pour hot water into the larger pan until it reaches about 3/4 inch up the sides of the springform pan, creating a water bath.

Bake at 325°F (163°C) for 1 hour.

The center should still jiggle slightly for a creamy texture.

If you prefer a firmer cheesecake, bake a little longer.

After baking, turn off the oven and leave the cheesecake inside with the door slightly open for about 10 minutes so it can cool slowly; I find this helps prevent cracks on the top.

Step 6: Cool and Chill the Cheesecake

Remove the cheesecake from the water bath and unwrap the foil.

Let it cool at room temperature to finish settling, then refrigerate overnight or until thoroughly chilled.

This ensures the cheesecake slices beautifully and all the flavors meld together.

Delicious Black Raspberry Cheesecake

Delicious Delicious Black Raspberry Cheesecake recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 5 hours hrs

Cook Time 10 hours hrs

Total Time 15 hours hrs

Servings 4

Calories 2600 kcal

Ingredients

  

For the crust:

• 1/4 cup plus 2 tbsp Briana's Baking Mix
• 3 tbsp oat fiber
• 1 tsp THM Super Sweet Blend
• 1/4 tsp xanthan gum
• 1/4 tsp salt
• 5 tbsp salted butter, softened
• 2 tbsp Greek yogurt

For the black raspberry swirl:

• 1 package (10 oz) black raspberries (about 1 1/2 cups)
• 1/3 cup water
• 1/8 tsp xanthan gum
• dash salt
• 2 to 3 tsp THM Super Sweet Blend, or more to taste

For the cheesecake filling:

• 4 packages (8 oz each) reduced-fat cream cheese, room temperature
• 1 pint full-fat sour cream, room temperature
• 4 eggs, room temperature
• 3 tbsp THM Gentle Sweet, or more to taste
• 2 tbsp THM Super Sweet Blend
• 1 tsp cream of tartar
• 1 tsp vanilla extract

Instructions

 

• Preheat the oven to 350°F (175°C) and grease a 10-inch springform pan. In a medium bowl, whisk together the baking mix, oat fiber, sweetener blend, xanthan gum, and salt. Add the softened salted butter and Greek yogurt. Mix with a hand mixer until the mixture forms coarse crumbs. Press this crust mixture evenly into the bottom of the greased springform pan. Bake for 6 minutes, then remove from the oven. Lower the oven temperature to 325°F (163°C).
• In a blender, combine the black raspberries, water, xanthan gum, and a dash of salt, then blend until smooth. Pour the mixture into a saucepan and bring to a boil over medium heat. Reduce heat and let simmer for 5 minutes. While it simmers, stir in the sweetener blend to your desired level of sweetness. Once simmered, strain the raspberry mixture through a fine sieve with the back of a spoon to remove the seeds, leaving you with about 1 cup of thick raspberry syrup. Set the syrup aside to cool completely before assembling the cheesecake. I like to taste the raspberry syrup and adjust the sweetness to ensure a bright berry flavor.
• In the bowl of a stand mixer, beat the room-temperature reduced-fat cream cheese until completely smooth and creamy. Add the full-fat sour cream, eggs, gentle sweetener, additional sweetener blend, cream of tartar, and vanilla extract. Beat the mixture for about 2 minutes, scraping down the sides as necessary, until everything is well combined and smooth.
• Pour the cheesecake filling (from Step 3) over the pre-baked crust (from Step 1) in the springform pan. Dollop the cooled raspberry syrup (from Step 2) in several separate blobs on top of the cheesecake filling. Using a knife, gently swirl the raspberry blobs into the cheesecake mixture to create an attractive marbled pattern.
• Wrap the sides of the springform pan with a wide piece of aluminum foil to help prevent any water from leaking into your cheesecake. Place the wrapped pan into a larger baking dish and pour hot water into the larger pan until it reaches about 3/4 inch up the sides of the springform pan, creating a water bath. Bake at 325°F (163°C) for 1 hour. The center should still jiggle slightly for a creamy texture. If you prefer a firmer cheesecake, bake a little longer. After baking, turn off the oven and leave the cheesecake inside with the door slightly open for about 10 minutes so it can cool slowly; I find this helps prevent cracks on the top.
• Remove the cheesecake from the water bath and unwrap the foil. Let it cool at room temperature to finish settling, then refrigerate overnight or until thoroughly chilled. This ensures the cheesecake slices beautifully and all the flavors meld together.