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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.
Course Dessert
Cuisine Canadian
Servings 2 cheesecakes
Author Aleta


  • 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


Equipment Needed


    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 4x11" 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.


    • 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!