Impossibly Easy Raspberry Swirl Cheesecake

Vegetarian
Gluten Free
Health score
1%
Impossibly Easy Raspberry Swirl Cheesecake
345 min.
8
313kcal

Suggestions


Indulge in the delightful flavors of our Impossibly Easy Raspberry Swirl Cheesecake, a dessert that promises to impress both your taste buds and your guests. This vegetarian and gluten-free treat is perfect for any occasion, whether it's a family gathering, a festive celebration, or simply a sweet ending to a cozy dinner at home.

With a creamy, velvety texture and a luscious raspberry swirl, this cheesecake is not only visually stunning but also incredibly easy to make. The combination of rich cream cheese, fresh raspberries, and a hint of vanilla creates a harmonious balance of sweetness and tartness that will leave you craving more. Plus, with a preparation time of just 345 minutes, you can easily fit this dessert into your schedule, allowing it to chill and set perfectly in the refrigerator.

Each slice of this cheesecake is a delightful experience, boasting only 313 calories per serving, making it a guilt-free indulgence. The recipe yields eight generous servings, making it ideal for sharing with friends and family. So, gather your ingredients, preheat your oven, and get ready to create a dessert that will not only satisfy your sweet tooth but also become a cherished favorite in your recipe collection.

Ingredients

  • 16 oz cream cheese softened cut into 16 pieces and
  •  eggs 
  • 0.3 cup milk 
  • cup raspberries fresh
  • 0.8 cup sugar 
  • tablespoons sugar 
  • teaspoons vanilla 
  • 0.3 cup frangelico 
  • 0.3 cup frangelico 

Equipment

  • oven
  • blender
  • toothpicks
  • skewers

Directions

  1. Heat oven to 325F. Spray bottom only of 9-inch glass pie plate with cooking spray. In blender, place milk, vanilla, eggs, 3/4 cup sugar and the Bisquick mix. Cover; blend on high speed 15 seconds.
  2. Add cream cheese. Cover; blend 2 minutes.
  3. Pour into pie plate.
  4. In same blender, place 1/2 cup of the raspberries and 2 tablespoons sugar. Cover; blend on high speed 15 to 20 seconds or until smooth. Drop blended raspberry sauce by teaspoonfuls on top of cream cheese mixture. With a wooden skewer or toothpick, swirl sauce into cream cheese mixture.
  5. Bake 28 to 32 minutes or until about 2 inches of edge of pie is set while center is still soft and wiggles slightly. Cool completely at room temperature, about 1 hour.
  6. Refrigerate at least 4 hours.
  7. Garnish with remaining 1/2 cup raspberries. Store in refrigerator.

Nutrition Facts

Calories313kcal
Protein6.66%
Fat59.25%
Carbs34.09%

Properties

Glycemic Index
28.9
Glycemic Load
16.37
Inflammation Score
-5
Nutrition Score
4.9617391280506%

Flavonoids

Cyanidin
6.87mg
Petunidin
0.05mg
Delphinidin
0.2mg
Malvidin
0.02mg
Pelargonidin
0.15mg
Peonidin
0.02mg
Catechin
0.2mg
Epigallocatechin
0.07mg
Epicatechin
0.53mg
Epigallocatechin 3-gallate
0.08mg
Kaempferol
0.01mg
Quercetin
0.16mg

Nutrients percent of daily need

Calories:313.17kcal
15.66%
Fat:20.96g
32.25%
Saturated Fat:11.94g
74.64%
Carbohydrates:27.14g
9.05%
Net Carbohydrates:26.16g
9.51%
Sugar:25.04g
27.82%
Cholesterol:99.1mg
33.03%
Sodium:197.01mg
8.57%
Alcohol:0.34g
100%
Alcohol %:0.39%
100%
Protein:5.3g
10.61%
Vitamin A:838.17IU
16.76%
Selenium:8.56µg
12.23%
Vitamin B2:0.2mg
11.88%
Phosphorus:94.56mg
9.46%
Calcium:74.61mg
7.46%
Vitamin B5:0.57mg
5.7%
Manganese:0.11mg
5.66%
Vitamin E:0.74mg
4.92%
Vitamin C:3.93mg
4.76%
Vitamin B12:0.26µg
4.4%
Fiber:0.98g
3.9%
Potassium:126.03mg
3.6%
Zinc:0.52mg
3.49%
Folate:13.42µg
3.36%
Vitamin B6:0.06mg
3.18%
Magnesium:10.76mg
2.69%
Vitamin K:2.42µg
2.3%
Iron:0.37mg
2.06%
Vitamin D:0.3µg
2.03%
Vitamin B1:0.03mg
1.77%
Copper:0.03mg
1.7%