Marbled Cheesecake with Raspberry Sauce

20  Ratings
  • 20 min prep
  • 5 hr total
  • Makes 10 servings.

Plain and chocolate batters are swirled together and baked in a cookie-crumb crust. This pretty cheesecake is served with an easy raspberry sauce.

Marbled Cheesecake with Raspberry Sauce Recipe


  • 2 pkg. (8 oz. each) brick cream cheese, softened
  • 1/2 cup sugar
  • 1/4 cup half-and-half
  • 1 tsp. vanilla
  • 2 eggs
  • 2 Tbsp. unsweetened cocoa powder
  • 1 OREO Pie Crust (6 oz.)
  • 1 pkg. (10 oz.) frozen raspberries, thawed, pureed and strained


  • Preheat  oven to 350°F. Beat cream cheese, sugar, half-and-half and vanilla with electric mixer on medium speed until well blended. Add eggs, 1 at a time, beating just until blended after each addition.
  • Remove  1 cup of the batter; place in small bowl. Add cocoa; mix well. Spoon half of the chocolate batter into pie crust; cover with plain batter. Top with spoonfuls of the remaining chocolate batter. Cut through batters several times for marble effect.
  • Bake  35 to 40 minutes or until center is set. Cool. Refrigerate 4 hours or overnight. Serve topped with the raspberry sauce. Store leftover cheesecake and raspberry sauce in refrigerator.

Recipe Tips

Size-WiseBalance your food choices throughout the day so you can enjoy a serving of this rich and indulgent cheesecake with your loved ones.

Special ExtraGarnish with fresh raspberries and mint sprigs just before serving.


Nutrition Information

Makes 10 servings.

Nutrition per serving:

    • Calories 320 
    • Total fat 22 g
    • Saturated fat 12 g
    • Cholesterol 95 mg
    • Sodium 300 mg
    • Carbohydrate 28 g
    • Dietary fiber 2 g
    • Total sugars 19 g
    •     Includes added sugars n/a
    • Protein 6 g
    • Vitamin A 10 %DV
    • Vitamin C 4 %DV
    • Vitamin D n/a
    • Calcium 6 %DV
    • Iron 10 %DV
    • Potassium n/a
    • n/a indicates that data is not available

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