Apple and Raspberry Cheesecake brings together two classic fruit flavors in a lighter style of baked cheesecake. Instead of cream cheese, this recipe uses plain yogurt mixed with eggs and a bit of castor sugar to create a soft, custard like filling. The apples cook down with cinnamon until they turn into a thick sauce, while the raspberries simmer separately until jammy.
You press the buttery biscuit base into a small tin, layer the fruit, then pour the yogurt mixture over top before baking. The result is a warm, comforting dessert that feels homey rather than fussy. I often make this when I have apples that need using up and want something sweet without too much effort.
About the Recipe
This recipe takes a simpler approach to cheesecake by skipping the cream cheese entirely. The yogurt base keeps things light and tangy, which balances nicely with the sweet fruit layers underneath. Bramley apples are ideal here because they break down quickly into a smooth sauce when cooked. The raspberries add a bright, tart note that cuts through the richness of the buttery base.
You only need a 6 inch tin, so it is a good size for a small household or when you want dessert without loads of leftovers sitting around. The spiced apple and berry combination feels right for autumn or winter evenings.
Why you will love this recipe
This cheesecake does not require fancy equipment or hard to find ingredients. You cook the fruit on the stovetop first, which means you control the texture and sweetness before it even goes into the oven. The small tin size makes it manageable, and you do not need a water bath or any complicated techniques.
Because the base uses digestive biscuits, it has that familiar, slightly malty flavor that pairs well with both apples and berries. The yogurt filling sets up nicely during baking but stays soft rather than dense, almost like a baked custard. You can serve it warm straight from the oven or chill it for a firmer slice later. Either way, it tastes homey and comforting without being too heavy.
Apple and Raspberry Cheesecake
Cooking Tips
Make sure your apple sauce is thick before layering it into the tin. If it looks watery, simmer it a bit longer until it reduces. The raspberry sauce should also be thick and jammy so the layers stay distinct. I always line the base of my tin with parchment paper to make removing the cheesecake easier once it cools.
Watch the baking time closely after 30 minutes. The top should be set and lightly golden, but not cracked. If it starts to brown too fast, lower the oven temperature slightly and continue baking.
Serving and Storing Suggestions
This recipe serves about 4 to 6 people, depending on portion size. Prep time is around 20 minutes, with 30 to 60 minutes in the oven. Serve it warm with a spoonful of extra yogurt or a drizzle of cream if you like. It also tastes good cold the next day, once the flavors have settled.
Store leftovers in the fridge in an airtight container for up to three days. The biscuit base will soften slightly over time, but the flavor stays nice.
Similar Recipes
- Classic Baked Vanilla Cheesecake
- Lemon and Blueberry Yogurt Cake
- Spiced Apple Crumble Bars
- Raspberry Swirl Brownies
- Cinnamon Apple Tart
Nutrient Benefits
Apples bring fiber and vitamin C, while raspberries add antioxidants and more fiber. Yogurt provides calcium and protein, making the filling a bit more nutritious than traditional cream cheese versions. The eggs add extra protein and help the custard set during baking. Using moderate amounts of sugar keeps sweetness balanced, and the cinnamon adds warmth without extra calories. This dessert offers fruit and dairy in a satisfying form.
Apple and Raspberry Cheesecake
Ingredients
- 50 to 60 gms McVitie's Digestive Biscuit (crushed)
- 20 gms Butter (melted)
- 2 Bramley Aples (medium, peeled, cored, sliced)
- 45 gms Raspberries
- 2 tbsp Sugar (granulated)
- 1/4 tsp Cinnamon Powder
- 1/3 cup Plain Yogurt
- 1/2 tbsp Castor Sugar
- 1 Egg
Instructions
- Mix the biscuit crumbs, except 1 tblsp, with the butter.
- Press into the base of a 6 inch loose-bottomed baking tin and place in the fridge for 15 to 25 minutes.
- Heat a pan over moderate flame.
- Add the apples with cinnamon powder and 1 tblsp sugar.
- Bring to a boil and simmer on low flame till apples are well cooked and resemble a sauce.
- In a separate pan, cook the raspberries with 1 tblsp sugar until all liquid evaporates and the sauce is thick and smooth.
- Spread 2/3rd of the apple sauce in the baking tin and spread 2/3rd of the raspberry sauce over it.
- Mix the remaining apple and raspberry sauce with yogurt, sugar and eggs.
- Pour this over the raspberry sauce.
- Bake the cheesecake in a preheated oven at 190C/375F for 30 to 60 minutes.
- Remove and cool for 3 to 5 minutes before removing from the tin.
- Sprinkle with the reserved crumbs.
- Cut into slices and serve hot or cold.
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Frequently Asked Questions
Can I use a different type of apple?
Yes, but choose a cooking apple that breaks down well. Granny Smith works if you add a bit more sugar, as they are quite tart.
Do I need to use fresh raspberries?
Frozen raspberries work fine. Just cook them a little longer to evaporate the extra liquid they release when thawed.
Can I make this ahead of time?
You can bake it a day ahead and store it in the fridge. Bring it to room temperature before serving, or warm it gently in a low oven.
What if I do not have a loose bottomed tin?
Line a regular cake tin with parchment paper on the base and sides. That way you can lift the cheesecake out once it cools.
Why did my cheesecake crack on top?
Cracks usually happen if the oven is too hot or the cheesecake bakes too long. Lower the temperature slightly and check for doneness earlier next time.
