Raspberry Cheesecake with Pound Cake Crust

Tips for using fresh raspberries in recipes:

So you don’t damage the raspberries, fold them gently into the cheesecake filling. Raspberries are a little more delicate than blueberries or strawberries so handle them with care.

Ingredients for  pound cake crust cheesecake:

1 loaf of pound cake, sliced 2 8-ounce packages of cream cheese, softened 1/3 cup whipped topping (whipped topping NOT  whipped cream) 1 loaf of pound cake sliced 1/3 cup sour cream 3/4 cup sugar 2 eggs 1 teaspoon vanilla 6 ounces raspberries cleaned

Raspberry Cheesecake with Pound Cake Crust

This easy raspberry cheesecake with pound cake crust combines a creamy cheesecake filling with tart raspberries and a buttery pound cake crust.


8 servings


1 hour





10 minutes

Gather the ingredients. NOTE: Use whipped topping NOT whipped cream.

Mix together the cheesecake filling: cream cheese, sour cream, whipped topping, eggs, sugar, and vanilla.

Cut the pound cake into slices

In a greased springform pan, lightly press the crust down and cover any large holes with smaller pieces.

Fold raspberries gently into the cheesecake filling.

Pour cheesecake batter onto the top of the pound cake crust.

Chop the remaining pound cake then place on top of the cheesecake filling.

Bake at 350 degrees for  1 hour, then let cool completely. Run a knife around the edges.

Release the lever on the springform pan. Cut into 8 slices and serve.