Raspberry Cheesecake Day Date in the current year: July 2, 2024

Just like the rest of cheesecake days, Raspberry Cheesecake Day was created by Patti Jewel and the team of HolidaySmart. Jewel, a cheesecake lover, established the original Cheesecake Day in 1985, when she finally perfected her homemade cheesecake recipe and decided to celebrate the occasion. After founding HolidaySmart in 2001, she started to actively promote Cheesecake Day, and it caught on!

Inspired by the success of the original Cheesecake Day, Jewel created more holidays dedicated to different types of cheesecake. Raspberry Cheesecake Day, for example, has been added to the list of cheesecake days in 2006.

The best way to celebrate Raspberry Cheesecake Day is, of course, to have a slice or two of delicious raspberry cheesecake. You can buy the cake at your favorite bakery, go out for lunch and order a slice of raspberry cheesecake for dessert, or make your own cheesecake – it doesn’t really matter which option you choose as long as you get to enjoy cheesecake.

If you decide to make your own raspberry cheesecake, here’s a recipe you can try. Keep in mind that the cheesecake needs to be refrigerated overnight, so you will need to bake it on July 1. Start with preheating your oven to 350 °F. In a small bowl, mix 1 cup crushed graham crackers, 3 tbsp sugar and 3 tbsp melted butter until blended. Press the mixture onto the bottom of a 9-inch springform pan to form the crust and bake for 10 minutes. Let the crust cool on the rack.

In a large bowl, beat 2 packages (16 ounces) softened cream cheese and 1 cup sugar until fluffy. Beat in 2 tbsp vanilla extract. Then beat in 3 eggs, one at a time. Once the mixture is smooth and blended, stir in 1 cup fresh raspberries and pour the filling over the crust. Bake the cheesecake for approximately 45 minutes and let it cool completely, then gently remove the cheesecake from the pan and refrigerate overnight. Garnish with fresh raspberries before serving.

If you don’t feel like baking, you can make a no-bake raspberry cheesecake. In a heavy saucepan, whisk together ½ cup granulated sugar and 2 tbsp cornstarch. Add 2 cups raspberries (fresh or frozen), ½ cup water and 1 tsp lemon juice. Thicken over medium heat, stirring frequently. Remove from the heat and set aside to cool completely.

While the raspberry filling is cooling, mix 1 ½ cups graham cracker crumbs, ½ cup melted butter and ½ cup granulated sugar in a bowl. Stir well, transfer the mixture into a 9 x 13 inch baking dish or a 9-inch pie plate, and smooth it out with the back of a spoon until you have an even crust.

In a large bowl, combine 11 ounces softened cream cheese, 1 ½ cups powdered sugar, 3 tbsp milk and 1 tsp vanilla extract. Beat together until smooth and gently fold in 4 cups whipped cream. Spread the cheese mixture on top of the crust, then carefully spread the raspberry filling on top of the cheese mixture. Refrigerate for at least 6 hours before serving.

Raspberry Cheesecake Day should not be confused with National Raspberry Cake Day, celebrated on July 31. If you love raspberries and desserts, you should definitely celebrate both holidays!