5 Raspberry Desserts You Have to Try That Taste Like Summer

Raspberries are tiny flavor bombs, and these desserts prove it. We’re talking bright, tart, juicy bites that make your taste buds do a happy dance. From creamy no-bake treats to a bakery-level showstopper, these recipes are easy, beautiful, and ridiculously good—trust me.

1. No-Bake Raspberry Cheesecake Cups You’ll Make on Repeat

These little cheesecakes are creamy, tangy, and ready in a flash—no oven drama. They’re perfect for date night, last-minute guests, or when you just want a fancy dessert with minimal effort. The buttery cookie base + fresh berries? Pure magic.

Ingredients:

• 8 ounces cream cheese, softened
• 1/2 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 cup cold heavy cream
• 1 cup fresh raspberries, plus more for topping
• 1 tablespoon lemon juice
• 1 cup graham cracker crumbs
• 4 tablespoons unsalted butter, melted
• Pinch of salt

Instructions:

1. Stir graham crumbs, melted butter, and a pinch of salt until sandy. Press into 6 small jars or cups to make a firm crust.
2. Beat cream cheese, powdered sugar, vanilla, and lemon juice until smooth.
3. Whip heavy cream to soft peaks. Fold into the cream cheese mixture.
4. Gently fold in 1 cup raspberries so some stay whole and some streak the filling.
5. Spoon over the crusts. Chill 1–2 hours until set. Top with extra berries before serving.

Serve cold with a sprinkle of crushed cookies. Swap graham crackers for chocolate wafers, or swirl in a spoon of raspberry jam for extra berry ripple drama.

2. Raspberry Lemon Olive Oil Cake That’s Sunshine on a Plate

This cake is moist, bright, and wildly aromatic thanks to good olive oil and fresh lemon. The raspberries melt into pockets of tart sweetness. It’s a simple stunner for brunch, tea time, or a casual dinner dessert.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon kosher salt
• 3 large eggs, room temperature
• 1/2 cup extra-virgin olive oil
• 1/2 cup whole milk or plain yogurt
• Zest of 1 large lemon
• 2 tablespoons lemon juice
• 1 1/2 cups fresh raspberries (tossed with 1 teaspoon flour)
• Powdered sugar, for dusting

Instructions:

1. Heat oven to 350°F (175°C). Grease and line an 8-inch round pan.
2. Whisk flour, sugar, baking powder, and salt.
3. In another bowl, whisk eggs, olive oil, milk, lemon zest, and lemon juice until smooth.
4. Combine wet and dry just until no flour streaks remain. Fold in raspberries gently.
5. Pour into pan and bake 35–40 minutes, until golden and a tester comes out clean.
6. Cool 15 minutes, then turn out and dust with powdered sugar.

Serve with softly whipped cream or a dollop of Greek yogurt. For extra zing, drizzle a quick lemon glaze (powdered sugar + lemon juice) while the cake is warm.

3. Warm Raspberry Crumble Skillet With Brown Butter Crunch

Think cozy meets fruity: bubbling raspberries under a toasty, nutty, brown-butter topping. It’s weeknight-easy yet fancy enough for guests. Add ice cream and prepare for happy silence at the table.

Ingredients:

• 4 cups raspberries (fresh or frozen; no need to thaw)
• 1/3 cup granulated sugar
• 1 tablespoon cornstarch
• 1 teaspoon vanilla extract
• 1 tablespoon lemon juice
• 6 tablespoons unsalted butter
• 3/4 cup old-fashioned oats
• 1/2 cup all-purpose flour
• 1/2 cup light brown sugar
• 1/2 teaspoon cinnamon
• Pinch of salt

Instructions:

1. Heat oven to 375°F (190°C). Toss raspberries with sugar, cornstarch, vanilla, and lemon juice in a 9-inch ovenproof skillet or baking dish.
2. Melt butter in a small pan and cook until nutty and golden (2–4 minutes). Cool slightly.
3. Mix oats, flour, brown sugar, cinnamon, and salt. Stir in brown butter until clumpy.
4. Scatter topping over berries and bake 25–30 minutes, until bubbly and crisp.

Serve warm with vanilla ice cream or crème fraîche. Add chopped almonds to the topping for extra crunch, or mix in a handful of blackberries for a two-berry twist.

4. Raspberry Swirl Panna Cotta That Looks Like It Belongs in a Bistro

Silky, lightly sweet panna cotta with a vibrant raspberry swirl: it’s elegant but secretly simple. You can make it ahead, which means zero stress when guests arrive. The texture? Dreamy.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 1/3 cup granulated sugar
• 1 1/2 teaspoons vanilla extract
• 2 1/2 teaspoons powdered gelatin
• 3 tablespoons cold water
• 1 1/2 cups raspberries
• 2 tablespoons sugar (for swirl)
• 1 teaspoon lemon juice

Instructions:

1. Bloom gelatin: sprinkle over cold water in a small bowl; let sit 5 minutes.
2. Warm cream, milk, and sugar over medium heat until steaming (don’t boil). Remove from heat; stir in vanilla and bloomed gelatin until fully dissolved.
3. Blend raspberries with 2 tablespoons sugar and lemon juice. Strain to remove seeds.
4. Divide panna cotta mixture into 6 glasses. Spoon raspberry sauce on top and swirl gently with a skewer.
5. Chill 4–6 hours until set.

Garnish with fresh raspberries or mint. For a lighter version, swap half the cream for buttermilk to add a tangy, cheesecake-like vibe.

5. Bakery-Style Raspberry Almond Galette That’s Impressively Easy

All the rustic charm of pie with none of the fuss. The almond layer keeps the crust crisp and adds a rich, nutty backdrop to those bright berries. Serve it warm and watch it vanish—seriously.

Ingredients:

• 1 round refrigerated pie dough (or homemade)
• 1/2 cup almond flour
• 3 tablespoons granulated sugar, divided
• 2 tablespoons unsalted butter, softened
• 1 large egg
• 1/4 teaspoon almond extract
• 2 1/2 cups fresh raspberries
• 2 teaspoons cornstarch
• 1 tablespoon lemon zest
• Pinch of salt
• 1 egg, beaten (for egg wash)
• 1 tablespoon coarse sugar (optional)
• Sliced almonds, for topping

Instructions:

1. Heat oven to 400°F (200°C). Line a sheet pan with parchment.
2. Make almond filling: beat almond flour, 2 tablespoons sugar, butter, 1 egg, and almond extract until smooth.
3. Toss raspberries with remaining 1 tablespoon sugar, cornstarch, lemon zest, and a pinch of salt.
4. Roll dough onto the pan. Spread almond filling in the center, leaving a 2-inch border. Pile raspberries on top.
5. Fold edges over fruit, pleating. Brush crust with egg wash, sprinkle with coarse sugar and sliced almonds.
6. Bake 28–35 minutes, until deeply golden and bubbly. Cool 10 minutes before slicing.

Serve with almond ice cream or vanilla gelato. Add a drizzle of honey for shine, or mix in a handful of sliced strawberries for a rosy duet.

Final Bite

There you go: five raspberry desserts that bring the sunshine, whether you’re baking for friends or treating yourself. Grab a couple pints of berries and dive in—you’ve got this, and dessert is about to be epic.