Inn On The Twenty’s Raspberry Cheesecake

Inn On The Twenty's Raspberry Cheesecake recipe

Indulge in the smooth and creamy delight of this easy, no-bake raspberry cheesecake, crafted by the talented pastry team at Inn On The Twenty. Topped with fresh raspberries and boasting a beautiful soft pink hue, it’s the perfect Valentine’s Day dessert. Made with just six ingredients, this recipe is a breeze to whip up and can be prepared ahead of time. Treat your special someone to a heavenly combination of raspberries and cream.

Raspberry Cheesecake

Serves 6 – 8 people


1 cup Graham crackers (crushed)
3 tbsp Melted butter 
8 oz Cheesecake cream cheese
1½ cup Fresh raspberries
¾ cup Powdered sugar
½ cup Whipping cream                 


  1. To prepare the crust, mix the graham crackers and butter in a bowl until well combined and a dough forms.
  2. Press the dough down into the bottom of a 6 inch spring form pan or into individual pans.
  3. Place the pan in the fridge to solidify the base.
  4. To prepare the cheesecake, whip the cream to stiff peaks and keep aside.
  5. In another bowl, mix the cream cheese, sugar and raspberries until softened.
  6. Fold in the whipped cream and mix lightly until incorporated.
  7. Scoop all the cheesecake in the prepared pan and smooth it out with a spatula.
  8. Place the cheesecake in the freezer for 4 – 6 hours or until set.
  9. Remove the cheesecake from the freezer and cut into desired portions.
  10. Top with fresh raspberries and serve.


  1. Do not use frozen raspberries as their water content is too high and will make the cheesecake runny.
  2. Instead of raspberries you can use any other (fresh) fruit to your liking.
  3. Cover with chocolate to enhance the richness.

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