image of raspberry slab cheesecake on a blue rimmed plate with whipped cream and a lime slice

Raspberry Slab Cheesecake

Are you craving something sweet? How about a dessert that is as beautiful to serve as it is to eat? Raspberry Slab Cheesecake is calling your name!

This gorgeous dessert is also easy to make, which comes in handy when you don’t need to spend all day in the kitchen. Plus, it feeds a big bunch of hungry wolves, or kids as the case may be. If you don’t have either of those in your house, these pretty little cheesecakes freeze well so you can sneak a few whenever you like.

Why is it Called a Slab?

The slab refers to the type of pan you use. In this case, I used a 13 X 18 X 1 inch sheet pan which makes a big ole’ slab of cheesecake.

The filling is a little thinner than you normally find with cheesecakes which I actually prefer. You get the taste of buttery graham crackers along with raspberries in every bite.

What You’ll Need

  • graham cracker crumbs
  • butter
  • cream cheese, softened
  • limes, juiced
  • lime, zested
  • sugar
  • eggs
  • raspberries

Step by Step Instructions

Start assembling the crust by combining 4 cups of graham cracker crumbs with 2 sticks of melted butter. I’m not fooling around here…this is the real deal. It takes that much of the good stuff to fill up an entire sheet pan.

Spread the graham crackers and butter in the pan and press down firmly with fingers until a crust forms.

Pop the pan into a 350 degree oven and bake for 10 minutes. Take crust out of the oven and cool while you’re making the filling.

Making the Filling

To make the cheesecake filling, whip 4 packages of softened cream cheese until completely smooth. It’s best to use the full fat version.

Next, add the juice of 2 limes, grated lime zest, 1 cup of sugar, and 4 eggs to the cream cheese. Beat well, then carefully stir in most of the raspberries. Save a few raspberries to add to the top of the cheesecake as shown in the photo below.

Spread the cheesecake mixture over the cooled graham cracker crust. Bake in a 350 degree oven for 30 to 35 minutes until slightly brown on edges and set in the middle.

Once you take the cheesecake out of the oven, allow it to cool completely, then cover with plastic wrap and refrigerate for at least 2 hours. After refrigeration, cut into 24 squares.

Why You’ll Love This Recipe

Raspberry Slab Cheesecake is made on a sheet pan! It’s about as easy to throw together as you can get. Besides that, it’s absolutely scrumptious. The flavors of lime and raspberry are swirled together with cream cheese which makes a yummy combination.

When serving, try adding a dollop of whipped cream with a lime slice on top. Or, get creative and drizzle your cheesecake with raspberry jam, chocolate syrup, or lime zest.

More Desserts to Love

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image of raspberry slab cheesecake on a blue rimmed plate with whipped cream and a lime slice

Raspberry Slab Cheesecake


  • Author: Debi ~ QuicheMyGrits
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 24 1x

Description

Are you craving something sweet that also has a little tartness?  Raspberry Slab Cheesecake is as beautiful to serve as it is to eat!


Scale

Ingredients

  • 4 cups graham cracker crumbs 
  • 2 sticks butter, melted
  • 4 (8 oz) pkg. cream cheese, softened
  • 2 limes, juiced
  • 1 lime, zested
  • 1 cup sugar
  • 4 eggs
  • 12 ounces raspberries

Instructions

CRUST

  1. Preheat oven to 350 degrees.
  2. Combine graham cracker crumbs with melted butter in a bowl. Mix well.
  3. Press crumb mixture into the bottom of a half-size sheet pan measuring 13 X 18 X 1 inches.
  4. Bake at 350 degrees for 10 minutes.  Take out of oven and cool while making filling.

FILLING

  1. In a mixing bowl, beat cream cheese until smooth.
  2. Add lime juice, lime zest, sugar and eggs.
  3. Beat until incorporated.  Fold in raspberries, reserving a few to place on top of the batter.
  4. Spread batter on top of cooled graham cracker crust. Add a few raspberries to the top.
  5. Bake at 350 degrees for 30 to 35 minutes.
  6. Cool cheesecake completely, then place in refrigerator for at least 2 hours.
  7. Cut into 24 squares and serve.

Notes

Drizzle Raspberry Slab Cheesecake with chocolate or raspberry syrup if desired.

To freeze extra squares for later, simply wrap individual squares in plastic wrap and place in a sealed plastic container in the freezer.  When ready to eat, allow to thaw at room temperature for at least 1 hour.

  • Category: Desserts
  • Method: Mixer
  • Cuisine: American

Keywords: raspberry lime cheesecake, slab cheesecake, raspberries, lime, raspberry slab cheesecake, desserts

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15 Comments

  1. Jennifer

    This looks amazing!! There are only 2 of us, so if I cut the recipe in half, what size pan should I use?

    • Hi Jennifer. Thanks a bunch! I think a 13 X 9 inch pan would work if you halved the recipe. If you have any squares left over, they freeze really well! 🙂

  2. Judy Smalley

    Can’t wait to try this! What size is the sheet pan you used?

  3. How do you make such beautiful desserts? They’re so pretty. Can’t wait to try this one!

  4. Could I use strawberries instead of raspberries?

    • Absolutely, Teresa. I think strawberries would be delicious. The only issue would be the moisture in strawberries. They tend to have more water in them which might make the cheesecake soggy. But, if you sliced them and drained them really well, it might work. Blueberries or blackberries would work better. Let me know if you try it!

  5. Charlotte

    Omg!!! Divine❤️❤️

  6. If I can’t get my hands on fresh raspberries do you think frozen raspberries would work? Or would it make everything too soggy?

    • If you left the raspberries frozen and didn’t thaw them out first, it might work. Thawing them out first would add too much liquid to the cheesecake. Fresh fruit works best, and the drier the better. Fresh raspberries, blueberries or blackberries are your best bet, but if you try the frozen fruit and it works, please let me know!

  7. This is my love language!!

  8. Love this cheesecake!

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