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Raspberry Swirl Cheesecake

Recipe selected from the eMeals Dessert Plan.

Raspberry Swirl Cheesecake

Serves 4-6


  • 1 pint fresh raspberries
  • 1 cup sugar, divided
  • 1½ cups graham cracker crumbs
  • 6 Tbsp butter, melted
  • 2 (8-oz) pkg cream cheese, softened
  • 1 (6-oz) container Greek yogurt
  • 1 tsp vanilla
  • 3 Tbsp flour
  • 3 large eggs


  1. Preheat oven to 350°F; spray a 9-inch springform pan with cooking spray.
  2. Process raspberries and ¼ cup sugar in a food processor until smooth. Press mixture through a sieve to remove seeds. Set raspberry mixture aside.
  3. Combine graham cracker crumbs and butter, stirring until blended. Press mixture into bottom of prepared pan.
  4. Beat cream cheese on medium speed with an electric mixer until smooth. Add Greek yogurt, ¾ cup sugar, vanilla, and flour; mix well.
  5. With mixer running, add eggs, 1 at a time, until well blended.
  6. Pour batter over crust in pan. Drizzle raspberry mixture all over the cheesecake batter, and use a toothpick to swirl raspberry mixture into batter.
  7. Bake 1 hour or until cheesecake is mostly set, but jiggles slightly in the center. Turn oven off, and leave cheesecake in oven 30 minutes.
  8. Remove from oven; cool completely. Cover and freeze 4 hours or overnight. Let cheesecake thaw slightly before serving. Serves 8.


1h 20mTotal