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Impossibly Easy Raspberry Swirl Cheesecake

A wonderful cheesecake made using Original Bisquick® mix and raspberries – this dessert is sure to please!

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( 139 Ratings)

139 Ratings

5 Stars 29%

4 Stars 30%

3 Stars 23%

2 Stars 12%

1 Stars

Member Reviews ( 18 )

7d899a70-6100-41a6-a743-a45e1fba7264

Prep Time 10 min
Total Time 5 hr 45 min
Servings 8

Ingredients

1/4: cup milk

2: teaspoons vanilla

2: eggs

3/4: cup sugar

1/4: cup Original Bisquick® mix

2: packages (8 oz each) cream cheese, cut into 16 pieces and softened

1: cup fresh raspberries

2: tablespoons sugar

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Directions

1 Heat oven to 325°F. 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. Add cream cheese. Cover; blend 2 minutes. Pour into pie plate.
2 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.
3 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.
4 Refrigerate at least 4 hours. Garnish with remaining 1/2 cup raspberries. Store in refrigerator.

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View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 340
Calories from Fat: 200),

% Daily Value

Total Fat: 22g; 22%
(Saturated Fat 13g, 13% Trans Fat 1/2g 1/2% ),
Cholesterol: 115mg; 115%;
Sodium: 230mg; 230%;
Total Carbohydrate: 28g; 28%
(Dietary Fiber 1g 1% Sugars 24g 24% ),
Protein: 7g; 7%

% Daily Value*:

Vitamin A: 15%;
Vitamin C: 4%;
Calcium: 6%;
Iron: 6%;

Exchanges:

1/2 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 3 1/2 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 3 of 18 Reviews View All

Posted 3/30/2013 8:48:34 AM REPORT ABUSE bamalady2318 said:

Rating:

I have now made this three times using raspberries, blueberries and tart cherries. I also stayed with the modifications from my previous review. What I would like to do is make this with a caramel swirl. Any ideas on how this might be done. I thought about mixing 1/4 cup batter with 1/4 cup caramel sauce and used that to swirl in. Any ideas would be appreciated.

This reply was: Helpful Inspiring

Posted 3/15/2013 11:46:50 AM REPORT ABUSE Twinglemom68 said:

Rating:

We LOVE this one! I made it for Valentines day - it was gone in minutes! I've brought it in to work and everyone loves it. Even my daughters who proclaim their hatrid of cheesecake LOVED this one! I used frozen Raspberries it was perfect! I plan on making it every chance I get with different frozen fruits, maybe a Raspberry/Lemon (curd) Swirl! YUMMMY!!

This reply was: Helpful Inspiring

Posted 3/8/2013 8:32:51 AM REPORT ABUSE bamalady2318 said:

Rating:

I have made this twice but I modified the recipe. I used one package fat free or 1/3 less fat cream cheese and 1 tub of Philadelphia Indulgence White Chocolate. I increased the Bisquick to a scant 1/3 cup to compensate for the fat free/less fat cream cheese. I used 3/4 cup of fresh fruit ( raspberries the first time, blueberries the second) and instead of the sugar, I mixed 2 tablespoons of spreadable fruit (raspberry, seedless and blueberry). I dropped by teaspoons on the cream cheese mixture and used 2 toothpicks to swirl it in. I did this little by little until all or most was used. I needed to bake 5 to 7 minutes longer. Follow the cooling process. This was great and I'm going to make it this week using tart cherries. NOTE: Use a blender to mix! Works great and very little clean up.

This reply was: Helpful Inspiring