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Raspberry Crumb Cheesecake (Thick, Creamy & Buttery)

This raspberry crumb cheesecake is rich, thick, and ultra creamy with a buttery graham cracker crust, bursts of fresh raspberries, and a golden oat crumble on top. It’s the perfect mix of smooth cheesecake and sweet, slightly tart fruit with a crisp, buttery topping that takes it over the top.

If you love a bakery-style cheesecake that feels a little extra special—but still simple enough to make at home—this is it.

Why You’ll Love This Cheesecake

• Thick, creamy, bakery-style filling
• Buttery graham cracker crust that holds its shape
• Fresh raspberries baked right in
• Sweet oat crumble topping for texture
• Perfect for holidays, gatherings, or just because

Ingredients

Crust

• 2 cups graham cracker crumbs
• 1/2 cup melted butter
• 1/4 cup sugar

Cheesecake Filling

• 3 (8 oz) packages cream cheese, softened
• 1 cup granulated sugar
• 3 eggs
• 2 teaspoons vanilla extract
• 1/2 cup sour cream (for extra creaminess)
• 1 1/2 cups fresh raspberries

Crumb Topping

• 1/2 cup old-fashioned oats
• 1/2 cup all-purpose flour
• 1/3 cup brown sugar
• 1/4 cup granulated sugar
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt
• 1/2 cup cold butter, cubed

Instructions

1. Make the Crust

Preheat oven to 325°F.

Mix graham cracker crumbs, melted butter, and sugar until combined. Press firmly into the bottom of a springform pan to create a thick crust.

Bake for 8–10 minutes, then set aside.

2. Make the Cheesecake Filling

In a large bowl, beat cream cheese and sugar until smooth and creamy.

Add eggs one at a time, mixing after each.
Mix in vanilla and sour cream until fully combined.

Gently fold in the fresh raspberries.

Pour the filling over the prepared crust.

3. Make the Crumb Topping

In a bowl, combine oats, flour, brown sugar, sugar, cinnamon, and salt.

Cut in the cold butter using a fork or pastry cutter until crumbly.

Sprinkle evenly over the cheesecake.

4. Bake

Bake at 325°F for 55–65 minutes, until:

• The center is just slightly set
• The edges are firm
• The top is golden

Turn off the oven and let the cheesecake sit inside with the door slightly open for 30 minutes.

5. Chill

Remove and let cool completely, then refrigerate for at least 4 hours (overnight is best) before slicing.

Tips for the Best Cheesecake

• Use room temperature cream cheese for a smooth filling
• Don’t overmix after adding eggs
• Let it chill fully before cutting for clean slices
• Use fresh raspberries for the best flavor and texture

How to Serve

• As-is (it’s perfect already)
• With whipped cream
• With extra fresh raspberries
• Slightly chilled for the best texture

Jennie’s Thoughts

This is one of those desserts that feels like something you’d get at a bakery and immediately think, I wish I could make this at home—and then you realize you actually can.

I love how thick and creamy the cheesecake is, but what really makes it for me is that crumb topping. It adds just enough texture and sweetness without taking away from the cheesecake itself. And the raspberries? They cut through all that richness in the best way.

It’s also one of those desserts that looks impressive without being complicated, which is always my favorite kind. I’ve made this for holidays, but honestly, it’s just as good for a quiet night at home with coffee. It’s definitely one I come back to.

Storage

• Store covered in the refrigerator for up to 5 days
• Can be frozen (wrap slices tightly) for up to 2 months

This raspberry crumb cheesecake is the kind of dessert that feels a little extra special without being complicated. It’s rich, creamy, buttery, and perfectly balanced with those pops of fresh raspberry and that sweet crumb topping.

Whether you’re making it for a holiday, a gathering, or just because you’re craving something homemade and comforting, it’s one of those recipes that always delivers. Once you make it, don’t be surprised if it becomes one of your go-to desserts—the kind everyone asks you to make again.