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.

Preparation Time	30-45 minutes
Cooking Time	70-80 minutes
Total Time	14-16 hours
Level of Difficulty	Medium

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:

• 3 tbsp oat fiber (adds structure without carbs)
• 5 tbsp salted butter, softened (or Kerrygold for richness)
• 1/4 tsp salt
• 2 tbsp greek yogurt (room temperature, binds mixture)
• 1/4 tsp xanthan gum (prevents grittiness)
• 1 tsp THM Super Sweet blend
• 1/4 cup plus 2 tbsp Briana’s baking mix

For the black raspberry swirl:

• 1/3 cup water
• 10 oz black raspberries, fresh or frozen (about 1 1/2 cups)
• 2 to 3 tsp THM Super Sweet blend, or more to taste (adjust for sweetness preference)
• 1/8 tsp xanthan gum (thickens filling)
• Dash salt

For the cheesecake filling:

• 3 tbsp THM Gentle Sweet, or more to taste
• 4 packages (8 oz each) reduced-fat cream cheese, room temperature (Philadelphia brand preferred for smoothness)
• 4 eggs, room temperature (critical for even baking)
• 1 tsp cream of tartar (stabilizes eggs, prevents cracking)
• 2 tbsp THM Super Sweet blend
• 1 tsp vanilla extract (pure extract recommended for best flavor)
• 1 pint full-fat sour cream, room temperature (ensures creamy texture)

Step 1: Prepare the Crust and Start Oven

• 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, room temperature

Preheat your oven to 350°F and grease a 10-inch springform pan with butter or cooking spray.

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

Add the softened butter and room-temperature greek yogurt, then mix with a fork or your fingers until the mixture resembles coarse crumbs.

Press this crust mixture firmly and evenly into the bottom of your prepared pan, creating an even layer.

Bake for 6 minutes until just set, then remove from the oven and lower the oven temperature to 325°F while you prepare the filling.

Step 2: Prepare the Black Raspberry Filling

• 10 oz black raspberries, fresh or frozen
• 1/3 cup water
• 1/8 tsp xanthan gum
• Dash salt
• 2 to 3 tsp THM Super Sweet blend

While the crust bakes, combine the fresh or frozen black raspberries with water, 1/8 tsp xanthan gum, and a dash of salt in a blender.

Blend until completely smooth, then pour the mixture into a small saucepan.

Bring to a boil over medium-high heat, then reduce heat and simmer for 5 minutes to concentrate the flavor and allow the xanthan gum to fully thicken.

Stir in 2 to 3 tsp THM Super Sweet blend (taste and adjust to your sweetness preference), then immediately strain the mixture through a fine-mesh sieve to remove the seeds, pressing gently with a spatula.

Set the smooth raspberry syrup aside to cool slightly—I find that letting it cool for about 5 minutes makes it easier to swirl without it bleeding too much into the batter.

Step 3: Create the Cheesecake Batter

• 4 packages reduced-fat cream cheese, room temperature
• 1 pint full-fat sour cream, room temperature
• 4 eggs, room temperature
• 1 tsp cream of tartar
• 1 tsp vanilla extract
• 3 tbsp THM Gentle Sweet
• 2 tbsp THM Super Sweet blend

In a stand mixer (or with an electric hand mixer), beat the room-temperature cream cheese on medium speed for about 2 minutes until completely smooth and creamy—this is crucial for preventing lumps in your final cheesecake.

Add the room-temperature sour cream and continue beating for another minute.

In a small bowl, lightly whisk the 4 room-temperature eggs with the cream of tartar and vanilla extract to combine, then slowly add this mixture to the cream cheese while the mixer is on low speed.

Once the eggs are incorporated, add 3 tbsp THM Gentle Sweet and 2 tbsp THM Super Sweet blend, then beat on medium speed for 2 minutes until the batter is smooth, creamy, and well-combined.

I recommend room-temperature eggs specifically because cold eggs won’t blend smoothly and can create a dense, uneven texture—take them out of the fridge about 20 minutes before mixing.

Step 4: Assemble and Swirl the Cheesecake

• cheesecake batter from Step 3
• black raspberry filling from Step 2

Pour the cheesecake batter from Step 3 evenly over the pre-baked crust.

Then, distribute spoonfuls of the cooled raspberry syrup from Step 2 across the surface of the batter in a somewhat random pattern.

Using a thin-bladed knife or skewer, gently drag it through the raspberry syrup in decorative swirls—don’t over-work it, as a few clean swirls look more elegant than heavy blending.

The raspberry filling will create beautiful marbled patterns throughout the cheesecake as it bakes.

Step 5: Set Up Water Bath and Bake

Wrap the sides of the springform pan tightly with aluminum foil to prevent water from seeping into the cheesecake during baking.

Place the wrapped pan into a larger roasting pan or baking dish, then carefully pour hot water into the outer dish until it reaches about 3/4 inch deep around the cheesecake pan—this water bath ensures gentle, even heating that prevents cracking.

Transfer the entire setup to your preheated 325°F oven and bake for 1 hour, or until the cheesecake is set around the edges but still slightly jiggly in the very center (about a 2-inch circle in the middle).

The center will continue to set as it cools.

Step 6: Cool Gradually and Chill

Turn off the oven and crack the door open about 4 inches, then leave the cheesecake in the warm oven for 10 minutes.

This gradual temperature change prevents the dramatic cooling shock that causes cracks to form.

After 10 minutes, carefully remove the cheesecake from the oven and water bath, then unwrap and discard the foil.

Let the cheesecake cool to room temperature on the counter (about 1 to 2 hours), then transfer it to the refrigerator and chill overnight before serving.

I always chill overnight because it allows the flavors to fully develop and the texture to set to that perfect creamy consistency.