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
- cream cheese, softened
- limes, juiced
- lime, zested
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
- Raspberry Mocha Twists
- Chocolate Raspberry Mousse
- Sweet Peach Tart
- Blackberry Cheese Danish
- Chocolate Strawberry Tart
- Strawberry Margarita Ice Box Pie
- Beryl's Chocolate Sheet Cake
Keep in Touch
Like what you see? Be sure to subscribe to my NEWSLETTER so you’ll never miss a thing!
I'd love to hear what you think about this recipe. Please leave me a comment and *STAR* rating below...