A nice slab of cheesecake is always a good idea, especially when it’s Raspberry Slab Cheesecake! And there are so many very appealing reasons why. It’s extremely, extremely easy to make while still bringing you the richness and sweetness you want in a nice slice of cheesecake. Also, is there really anything better than the taste of the tangy bitterness of raspberries paired with the thick, creaminess of the filling?! We don’t think so. Raspberry Slab Cheesecake is where it’s at, so grab a fork and enjoy!

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  • 4 cups graham cracker crumbs
  • 2 sticks butter, melted
  • 4 (8-ounce) packages cream cheese, softened
  • 3 limes, 2 juiced and 1 zested, divided
  • 1 cup sugar
  • 4 eggs
  • 12 ounces raspberries, divided


Step 1 –Preheat the oven to 350 degrees F.

Step 2 –In a small bowl, combine the graham cracker crumbs and the butter and mix well.

Step 3 –Press the crumb mixture into the bottom of a 13x18x1-inch half-size sheet pan.

Step 4 –Bake the crust for 10 minutes.

Step 5 –Allow the crust to cool.

Step 6 –While the crust cools, in a mixing bowl, beat the cream cheese until it is smooth.

Step 7 –Add the lime juice, the lime zest, the sugar, and the eggs to the cream cheese and beat until it is incorporated.

Step 8 –Fold 10 ounces of the raspberries into the batter.

Step 9 –Spread the batter over the cooled graham cracker crust.

Step 10 –Top the batter with the remaining raspberries.

Step 11 –Bake the cheesecake for 30-35 minutes.

Step 12 –Allow the cheesecake to cool completely before placing it in the refrigerator, covered, for at least 2 hours and up to overnight.

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Step 13 –Slice and serve.