Raspberry-Topped Cheesecake | Midwest Living

Raspberry-Topped Cheesecake

Raspberry-Topped Cheesecake

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  • Makes: 4 servings
  • Prep 10 mins
  • Freeze 10 mins

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Start with four slices of your favorite purchased cheesecake. Mix up this easy fruit topping and you've got dessert!


  • 1/3 cup seedless red raspberry preserves
  • 1 cup fresh or frozen loose-pack red raspberries
  • 1 tablespoon lemon juice
  • 4 slices deli cheesecake


  1. In a small saucepan, heat preserves over medium heat till melted. Add raspberries and lemon juice. Cook for 30 seconds for fresh fruit (about 2 minutes for frozen fruit or till thawed). Transfer to a small bowl. Cover; quick-chill in the freezer for 10 minutes or chill in the refrigerator for 20 minutes. Spoon raspberry mixture over cheesecake. Makes 4 servings.

Nutrition Facts

(Raspberry-Topped Cheesecake)

Servings Per Recipe 4, fiber (g) 3, sat. fat (g) 12, chol. (mg) 66, Fat, total (g) 27, carb. (g) 53, vit. C (mg) 12, pro. (g) 7, vit. A (IU) 680, iron (mg) 1, cal. (kcal) 475, calcium (mg) 71, sodium (mg) 257

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