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Raspberry Cheesecake Cake for Two

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Raspberry Cheesecake Cake for Two. Velvety cream cheese, sweet raspberry sauce and chocolate covered raspberries tie together to create a 3" circle of creamy perfection. Try this recipe for cheesecake with raspberry sauce tonight!
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I am so so sorry… I had no choice but to create this amazing cheesecake with raspberry sauce and flaunt it in front of your face. How rude. Now you’re thinking you can breathe one more breath without trying a mouthful of this incredible looking cheesecake! And just to make it worse…

IT’S DELICIOUS

I have an issue with cheesecake…. I absolutely love the stuff! Like obsessed. I think about it all day long. If I have it in my house I have to be physically restrained from eating the whole thing…. okay maybe not physically, that’s a bit much… I just tell myself repeatedly that I will gain all the baby weight back if I eat cheesecake for breakfast, lunch and dinner 😅

So to make my life a little easier and to keep the temptation to a minimum, I created a recipe for this next line of cheesecakes I’ll be sharing with you on my blog! They are 3” round cheesecakes! Perfect for sharing with a good pal! (They’d better be good or else why are you sharing this with them you crazy cat!)

Today’s cheesecake with raspberry sauce is the perfect start to this love train of Cheesecake Cakes! Yum! I love cheesecake with raspberry sauce! The velvety creaminess from the cheesecake is divine and raspberries bring a delicious sweetness. So, so good!

The first time I tested these I assumed my husband and I would share one and save the second for another night. He was shocked! He couldn’t believe we were sharing it and the whole thing wasn’t for him alone and before the night was over the second one had been demolished as well! So the choice is up to you! Share one and save the second for another night? Have a couple over to share the yumminess? Or take the plunge and eat them both in one night!

I hope you love this Raspberry Cheesecake Cake for Two as much as my husband and I do!

Raspberry Cheesecake Cake for Two. Velvety cream cheese, sweet raspberry sauce and chocolate covered raspberries tie together to create a 3" circle of creamy perfection. Try this recipe for cheesecake with raspberry sauce tonight!

How to make cheesecake with raspberry sauce

Bake the cake

Heat oven to 350°, grease and flour a loaf pan. In the bowl of a stand mixer, beat butter and sugar until light and fluffy. Beat in the egg, vanilla and lemon juice. In a separate bowl combine the flour, baking powder and salt. Add half to the butter mixture and mix until just incorporated. Add half the buttermilk, then the second half of the flour mixture, ending with the buttermilk, mixing just until incorporated after each addition.

Bake for 15-18 minutes or until a toothpick comes out clean. Cool for ten minutes, flip cake out of loaf pan onto a cooling rack and cool another 30 minutes.

Cheesecake Layer

In the bowl of a stand mixer and using the whisk attachment, whip heavy cream into soft peaks. Add vanilla and some icing sugar then whip into firm peaks, scrape out into bowl and set aside. Whip cream cheese until completely smooth, add some icing sugar and whip until light and fluffy. Fold in half of the whipped cream, refrigerate the leftover half.

Raspberry Sauce

In a small saucepan combine the raspberries, lemon zest and white sugar. Bring to a boil, reduce to a simmer and cook for 8 minutes. Strain out the seeds and set the sauce aside to cool.

Assembly

Cut two circles from the cooled cake using the 3″ cookie cutter. Cut out some rectangular parchment paper sections, spray with cooking oil and tape around the cake rounds. Divide the cheesecake between the two and set in the refrigerator for a couple of hours.

Peel off the parchment. Now it gets a bit messy! Cover with whipped cream and then the graham crumbs. Top with the raspberry sauce, whipped cream, fresh raspberries and chocolate sauce if desired.

Yum! You’ve got yourself a delicious cheesecake with raspberry sauce! Enjoy!

Raspberry Cheesecake Cake for Two. Velvety cream cheese, sweet raspberry sauce and chocolate covered raspberries tie together to create a 3" circle of creamy perfection. Try this recipe for cheesecake with raspberry sauce tonight!

Cheesecake Tips and Tricks

1.) It’s okay if you don’t have a 3″ round cookie cutter. You can just cut a circle out of the cake to any size you like.

2.) Don’t forget to spray the parchment with cooking spray. I forgot once and had a super hard time pulling it off the cheesecake once it was set!

3.) Taping the parchment into a circle is necessary as well. I’ve had the cheesecake spill out all over the place when I forgot once!

4.)  If the cheesecake hasn’t set when you try to remove the parchment, put it back in the freezer for another hour and try again.

For some good cheesecaking tips check out Cheesecake Tips- All the things I wish I had known

Like this recipe? Check out these:

Lemon Meringue Cheesecake Cake for Two

Lemon Meringue Cheesecake Cake for Two. Three layers of epic proportion. Fluffy lemon cake, creamy lemon cheesecake topped off with a perfect toasted meringue. 

Mini Oreo Cheesecake Cake for Two

This Mini Oreo Cheesecake Cake for Two is specially designed for a magical, romantic dessert.

Hey friends! Let me know what you think about these new Cheesecake Cakes I’ve been dreaming up! What flavour should I create next?

An epic cheesecake with raspberry sauce, perfect for a romantic Valentine's Day dessert! Velvety cream cheese, sweet raspberry sauce and chocolate covered raspberries tie together to create a 3" circle of creamy perfection. #dessert #cheeseake

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Raspberry Cheesecake Cake for Two. Velvety cream cheese, sweet raspberry sauce and chocolate covered raspberries tie together to create a 3" circle of creamy perfection. Try this recipe for cheesecake with raspberry sauce tonight!

Raspberry Cheesecake Cake for Two

An epic cheesecake with raspberry sauce! Velvety cream cheese, sweet raspberry sauce and chocolate covered raspberries tie together to create a 3″ circle of creamy perfection.
Print Pin Rate
Servings: 2 cheesecakes
Author: Aleta

Ingredients

  • 1/4 cup graham crumbs

Cake Base

  • 1/4 cup butter soft
  • 1/3 cup white sugar
  • 1 egg
  • 1 tsp vanilla
  • 1 tbsp freshly squeezed lemon juice
  • 1/2 cup flour
  • 3/4 tsp baking powder
  • pinch salt
  • 1/4 cup buttermilk

Cheesecake Layer

  • 1x 8oz cream cheese room temp
  • 2 tbsp icing sugar
  • 3 tbsp icing sugar
  • 3/4 cups whipping cream
  • 3/4 tsp vanilla

Raspberry Sauce

  • 1- 6 oz pack fresh raspberries save 6 for garnish
  • 2 tbsp white sugar
  • 1/2 tsp lemon zest

Instructions

Equipment Needed

Directions

    Bake Cake Base

    • Heat oven to 350°. Grease and flour a loaf pan. In the bowl of a stand mixer, beat butter and sugar until light and fluffy. Beat in the egg, vanilla and lemon juice. In a separate bowl combine the flour, baking powder and salt. Add half to the butter mixture and mix until just incorporated. Add half the buttermilk, then the second half of the flour mixture, ending with the buttermilk, mixing just until incorporated after each addition.
    • Bake for 15-18 minutes or until a toothpick comes out clean. Cool for ten minutes, flip cake out of loaf pan onto a cooling rack and cool another 30 minutes.
    • Cut the top off of the cake so that it is a level rectangle and using the 3″ cookie cutter, cut two 3″ rounds from the cake. Spray a 4×11″ square of parchment paper with cooking spray and wrap around the 3″ round cake and tape closed to form a parchment wall. 

    Raspberry Sauce

    • In a small saucepan combine the raspberries, lemon zest and white sugar. Bring to a boil, reduce to a simmer and cook for 8 minutes. Strain out the seeds and set the sauce aside to cool.

    Cheesecake Layer

    • In the bowl of a stand mixer and using the whisk attachment, whip cream into soft peaks. Add vanilla and 2 tbsp icing sugar then whip into firm peaks, scrape out into bowl and set aside. Whip cream cheese until completely smooth, add 3 tbsp icing sugar and whip until light and fluffy. Fold in half of the whipped cream, refrigerate the leftover half. Divide the cheesecake between the two cakes. Refrigerate to set for at least 1 hour.

    Assembly

    • Remove the parchment paper. Spread the whipped cream over the sides of the cakes and cover with graham crumbs by patting them on with your hands. Fill a piping bag with the remaining whipped cream and pipe around the top edge of each cake. Fill the center with the raspberry sauce and garnish with raspberries! 

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