Easy Christmas Cheesecake

This Christmas Cheesecake is easy to make with just a handful of ingredients! It has a festive swirl of raspberry jam baked into the creamy cheesecake filling along with a buttery graham cracker crust. It’s an easy Christmas dessert!

Cheesecake on a black cake stand with raspberries on top.

If you’re looking for easy holiday treats, this raspberry swirl cheesecake is for you! It’s so easy, so creamy and rich – the perfect holiday dessert.

Easy Cheesecake Recipe

It’s not just for Christmas – you can make this easy cheesecake any time of year, but it’s especially nice during the busy holiday season. There’s always so much to do, so a simple easy dessert is just what we need.

The raspberry jam gives it that lovely holiday color, but you can switch it out for other jam flavors, too. The graham cracker crust can also be changed – use your favorite crunchy cookies to create that buttery crust. You could make a gingerbread cheesecake with a gingersnap crust or try chocolate wafer cookies. Really, there are so many possibilities.

The best part, no matter how you switch it up, is that it’s easy. A low-fuss cheesecake recipe that tastes amazing with the best creamy texture. Sounds so good, right!?

Ingredients

  • Graham cracker crumbs
  • Melted butter
  • Cream cheese
  • Granulated sugar
  • Large eggs at room temperature
  • Vanilla extract
  • Raspberry jam
A slice of cheesecake on a black plate with the rest of the cake in the back on a black cake stand.

How to Make It

Mix the crushed graham crackers (or other cookie crumbs) with the melted butter in a medium mixing bowl.

​Press the mixture into a 9″ pan and then chill it in the refrigerator while you make the cheesecake batter.

cookie base in a cake pan.

In another mixing bowl, beat the cream cheese and sugar until the mixture is smooth. Beat in the eggs, vanilla and heavy cream.

cheesecake filling mix in a bowl.

Pour the cream cheese filling over the chilled crust. Add the raspberry jam and swirl it into the batter and then place the cheesecake on a sheet pan.

cheesecake filling and jam in the cake pan.

Bake the cheesecake in a preheated oven for 20 minutes. Continue baking for eight to ten minutes or until the edges of the cheesecake are set, but the middle is still a little wobbly.

Cool the cheesecake at room temperature and then chill it for at least five to six hours before serving it.

baked cheesecake in pan.

Toppings

The only thing better than a slice of Christmas cheesecakes, are a few toppings to dress it up! Here are some you might like to try:

  • Serve slices with some whipped cream.
  • Drizzle chocolate sauce or caramel sauce over the top.
  • Garnish the cheesecake with fresh berries like raspberries or strawberries.

What you will need to make this recipe

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Storage Tips

The leftovers should be covered and kept in the refrigerator. It will keep for three to four days.

You can also freeze this cheesecake. Tightly wrap it (or individual slices) and place it in a freezer-safe container or bag. It will keep for up to a month.

I hope you try this easy Christmas cheesecake recipe this year! Cheesecake is always a classic dessert, and this one is perfect for the holidays. Enjoy!

A slice of cheesecake on a black plate with raspberries on top and a fork on the left side.

More Easy Dessert Recipes

cake on a black cake stand with fresh raspberries on top.

Easy Christmas Cheesecake

Rosemary Molloy
This Christmas Cheesecake is easy to make with just a handful of ingredients! It has a festive swirl of raspberry jam baked into the creamy cheesecake filling along with a buttery graham cracker crust. It's an easy Christmas dessert!
5 from 2 votes
Prep Time 15 minutes
Cook Time 30 minutes
Chilling time 2 hours
Total Time 2 hours 45 minutes
Course Dessert
Cuisine American
Servings 8 Slices
Calories 455 kcal

Ingredients
 
 

For the cookie Base

  • cups cookie crumbs (graham cracker crumbs or digestive cookie crumbs)
  • cup Butter (melted)

For the filling

  • 16 ounces Cream cheese
  • cups granulated sugar (or fine sugar)
  • 2 large Eggs (room temperature)
  • 1 teaspoon Vanilla
  • 2 tablespoons Whipping cream
  • ¼-⅓ cups Raspberry jam (or cherry, blueberry, wild berry or strawberry)

Instructions
 

  • To make the cookie base combine together the cookie crumbs and the melted butter and place the base in a 9 inch pan then let it chill in the fridge.
  • In a medium bowl beat the cream cheese and sugar until smooth. Add the eggs, vanilla and cream and beat to combine on low- medium speed.
  • Pre-heat oven to 350F (180C).
  • Pour the filling over the base, add the jam and swirl it in the filling. Place the pan on a cookie sheet and bake for 20 minutes. Cover the edge of the crust if needed and bake for another 8-10 minutes. The edges will be set, but the middle won't. The edges should read 165-170F.
  • Let the cheesecake cool in the pan on a wire rack then chill for 5-6 hours or overnight before serving. Serve with fresh berries. Enjoy!

Notes

The leftovers should be covered and kept in the refrigerator. It will keep for three to four days.
To freeze this cheesecake, tightly wrap it and place it in a freezer-safe container. It will keep for up to a month.
 

Nutrition

Calories: 455kcalCarbohydrates: 36gProtein: 6gFat: 33gSaturated Fat: 18gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gTrans Fat: 0.3gCholesterol: 124mgSodium: 323mgPotassium: 117mgFiber: 0.4gSugar: 26gVitamin A: 1081IUCalcium: 68mgIron: 1mg
Keyword cheesecake, Christmas cheesecake, raspberry cheesecake
Tried this recipe?Let us know how it was!

4 Comments

  1. What temperature for baking please? Aside from this question I just want to add that I’ve made several of your recipes and everything has been fabulous. Thanks.

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