16 Delicious Raspberry Dessert Recipes Easy to Make

Craving something sweet and tangy? Raspberries are the star of the show in our roundup of 16 Delicious Raspberry Dessert Recipes Easy to Make. Whether you’re whipping up a quick treat for family or impressing guests at your next gathering, these recipes promise to deliver mouthwatering flavors with minimal fuss. Dive in and discover your next favorite dessert that’s as delightful to make as it is to devour!

Raspberry Chocolate Mousse Cake

Unbelievably delicious and surprisingly simple to make, this Raspberry Chocolate Mousse Cake is the perfect blend of rich and fruity. You’ll love how the creamy mousse pairs with the tart raspberries, all nestled on a crunchy chocolate crust.

Ingredients

• 1 1/2 cups chocolate cookie crumbs (I always use Oreos for that extra chocolatey kick)
• 1/2 cup unsalted butter, melted (go for the good stuff, it makes a difference)
• 1 cup heavy cream (cold is best for whipping)
• 8 oz semi-sweet chocolate, chopped (the better the chocolate, the better the mousse)
• 1/2 cup fresh raspberries (plus more for garnish, because why not?)
• 2 tbsp powdered sugar (for that slight sweetness in the mousse)
• 1 tsp vanilla extract (pure vanilla is my secret weapon)

Instructions

1. Preheat your oven to 350°F. Mix the chocolate cookie crumbs with melted butter until well combined. Press firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then let cool.
2. While the crust cools, heat 1/2 cup of heavy cream until just boiling. Pour over the chopped chocolate, let sit for 2 minutes, then stir until smooth. Cool to room temperature.
3. Whip the remaining 1/2 cup of heavy cream with powdered sugar and vanilla until stiff peaks form. Gently fold into the cooled chocolate mixture.
4. Spread the mousse over the cooled crust. Chill in the fridge for at least 4 hours, or overnight for best results.
5. Before serving, garnish with fresh raspberries. For an extra touch, dust with powdered sugar or drizzle with melted chocolate.

Best enjoyed cold, this cake offers a delightful contrast between the silky mousse and the crisp crust. The raspberries add a fresh burst that cuts through the richness, making it a hit at any gathering.

Fresh Raspberry Tart with Vanilla Cream

Unbelievably easy and utterly delicious, this Fresh Raspberry Tart with Vanilla Cream is your next go-to dessert. You’ll love how the tartness of the raspberries pairs perfectly with the sweet, smooth vanilla cream.

Ingredients

• 1 1/2 cups all-purpose flour (I like to sift mine for a lighter crust)
• 1/2 cup unsalted butter, chilled and cubed (cold butter is key for a flaky crust)
• 1/4 cup granulated sugar
• 1/4 tsp salt
• 1 large egg yolk (room temp blends better)
• 2 tbsp ice water (just enough to bring the dough together)
• 1 cup heavy cream (for that rich, velvety vanilla cream)
• 1/2 cup powdered sugar
• 1 tsp vanilla extract (pure vanilla makes all the difference)
• 2 cups fresh raspberries (washed and dried, they’re the star of the show)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for the crust.
2. In a large bowl, mix the flour, sugar, and salt. Add the cubed butter and use your fingers to rub it into the flour until it resembles coarse crumbs.
3. Add the egg yolk and ice water, mixing just until the dough comes together. Tip: Overworking the dough makes it tough.
4. Press the dough into a 9-inch tart pan, ensuring an even layer on the bottom and sides. Chill for 15 minutes to prevent shrinking.
5. Bake the crust for 15-20 minutes, or until golden brown. Let it cool completely.
6. While the crust cools, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Tip: Chill your bowl and beaters for quicker whipping.
7. Spread the vanilla cream over the cooled crust, then arrange the raspberries on top. Tip: Start from the outside and work your way in for a beautiful presentation.

Out of this world, the contrast between the crisp crust and the creamy filling is divine. Serve it chilled with a sprinkle of powdered sugar or a drizzle of melted chocolate for an extra touch of elegance.

Raspberry and White Chocolate Cheesecake

Got a sweet tooth craving something luxurious yet surprisingly easy to whip up? This raspberry and white chocolate cheesecake is your next kitchen adventure, blending creamy, tangy, and sweet in every bite.

Ingredients

• 1 1/2 cups graham cracker crumbs (I always go for the honey-flavored ones for that extra sweetness)
• 1/2 cup melted unsalted butter (because salted can throw off the balance)
• 24 oz cream cheese, room temperature (trust me, room temp makes blending a breeze)
• 3/4 cup granulated sugar (just the right amount to sweeten without overpowering)
• 3 large eggs, room temperature (they incorporate better when not cold)
• 1 tsp vanilla extract (the real deal, not imitation)
• 1 cup white chocolate chips, melted (I like to use Ghirardelli for their smooth melt)
• 1 cup fresh raspberries (plus extra for garnish, because we eat with our eyes first)

Instructions

1. Preheat your oven to 325°F (163°C). This lower temperature helps prevent cracks.
2. Mix graham cracker crumbs and melted butter until well combined. Press firmly into the bottom of a 9-inch springform pan. Tip: Use a flat-bottomed cup to press the crumbs evenly.
3. Bake the crust for 10 minutes, then let it cool. This step ensures a crisp base.
4. Beat cream cheese and sugar on medium speed until smooth. Scrape down the sides of the bowl to ensure everything mixes evenly.
5. Add eggs one at a time, beating just until blended after each. Overmixing incorporates too much air, which can cause cracks.
6. Stir in vanilla extract and melted white chocolate until fully incorporated. The mixture should be silky smooth.
7. Gently fold in raspberries, being careful not to break them up too much.
8. Pour the filling over the crust and smooth the top. Bake for 45-50 minutes, until the edges are set but the center is slightly jiggly.
9. Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour. This gradual cooling helps prevent sinking.
10. Chill in the refrigerator for at least 4 hours, preferably overnight, before serving.

Here’s the deal: this cheesecake is creamy with pockets of tart raspberry and rich white chocolate. Serve it with a drizzle of raspberry coulis for an extra pop of flavor and color.

Homemade Raspberry Sorbet

This homemade raspberry sorbet is the perfect way to cool down on a hot summer day. You’ll love how easy it is to make, and the vibrant flavor is absolutely irresistible.

Ingredients

• 2 cups fresh raspberries (frozen works too, but fresh gives the best flavor)
• 3/4 cup granulated sugar (I like to use organic cane sugar for a slightly deeper taste)
• 1/2 cup water (filtered is my preference)
• 1 tbsp lemon juice (freshly squeezed makes all the difference)
• 1 tsp vanilla extract (pure, not imitation, for the best aroma)

Instructions

1. In a medium saucepan, combine the sugar and water. Heat over medium heat, stirring constantly, until the sugar is completely dissolved, about 3 minutes.
2. Remove the saucepan from the heat and let the syrup cool to room temperature. This step is crucial to prevent the sorbet from becoming icy.
3. In a blender, puree the raspberries, lemon juice, and vanilla extract until smooth. For a smoother texture, strain the mixture through a fine-mesh sieve to remove the seeds.
4. Combine the raspberry puree with the cooled sugar syrup, stirring well to ensure they’re fully mixed.
5. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions, usually about 20-25 minutes, until it reaches a soft-serve consistency.
6. Transfer the sorbet to a freezer-safe container and freeze for at least 4 hours, or until firm. Tip: Cover the surface with parchment paper to prevent ice crystals from forming.

Keep in mind, this sorbet is best enjoyed within a week for optimal texture. The balance of sweet and tart flavors makes it a refreshing dessert on its own, or try pairing it with a slice of angel food cake for a delightful contrast.

Raspberry Almond Thumbprint Cookies

Wow, have you ever bitten into a cookie that’s just the right amount of sweet, with a little surprise in the middle? That’s exactly what you get with these raspberry almond thumbprint cookies. They’re buttery, nutty, and that raspberry jam center? Pure bliss.

Ingredients

• 1 cup unsalted butter, softened (I like to leave mine out for an hour before baking)
• 2/3 cup granulated sugar (because life’s sweet enough, but not too sweet)
• 1/2 teaspoon almond extract (this is the secret to that amazing flavor)
• 2 cups all-purpose flour (spooned and leveled for perfection)
• 1/2 cup raspberry jam (go for the good stuff, it makes all the difference)
• 1/4 cup sliced almonds (for that crunch we all crave)

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Trust me, it’s a game-changer for cleanup.
2. In a large bowl, beat the softened butter and granulated sugar together until light and fluffy. This should take about 2 minutes with a mixer.
3. Mix in the almond extract until just combined. Overmixing can make the cookies tough.
4. Gradually add the flour to the butter mixture, mixing until the dough comes together. It should be soft but not sticky.
5. Roll the dough into 1-inch balls and place them on the prepared baking sheet, about 2 inches apart.
6. Use your thumb or the back of a teaspoon to make an indentation in the center of each ball. This is where the magic happens.
7. Fill each indentation with about 1/2 teaspoon of raspberry jam. Don’t be shy, but don’t overfill—it’ll bubble over.
8. Sprinkle the tops with sliced almonds for that extra crunch and nutty flavor.
9. Bake for 14-16 minutes, or until the edges are just starting to turn golden. The jam should be bubbly.
10. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Patience is key here.

Alright, let’s talk about these cookies. The texture? Perfectly crumbly with a chewy center thanks to that jam. The flavor? A beautiful balance of buttery, nutty, and fruity. Try serving them with a cup of tea or as a fancy addition to your dessert table. They’re sure to impress.

Raspberry Lemonade Cupcakes

Raspberry lemonade cupcakes are the perfect summer treat, blending tart lemon and sweet raspberry in a fluffy cupcake. You’ll love how these bright flavors come together for a refreshing dessert.

Ingredients

• 1 1/2 cups all-purpose flour (I always sift mine for extra fluffiness)
• 1/2 cup unsalted butter, softened (room temp is key for smooth mixing)
• 1 cup granulated sugar (for that perfect sweetness)
• 2 large eggs (room temp eggs blend better, trust me)
• 1/2 cup buttermilk (adds a lovely tang and moisture)
• 1 tbsp lemon zest (freshly grated for the best flavor)
• 2 tbsp lemon juice (from about 1 juicy lemon)
• 1/2 cup raspberry puree (I mash fresh raspberries and strain the seeds out)
• 1 tsp baking powder (the rise in these cupcakes is everything)
• 1/4 tsp salt (just a pinch to balance the sweetness)

Instructions

1. Preheat your oven to 350°F and line a cupcake pan with liners.
2. In a bowl, cream together the butter and sugar until light and fluffy, about 3 minutes.
3. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
4. Mix in the lemon zest, lemon juice, and buttermilk until just combined.
5. Gently fold in the flour, baking powder, and salt, being careful not to overmix.
6. Swirl in the raspberry puree for a marbled effect, but don’t overdo it.
7. Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
8. Bake for 18-20 minutes, or until a toothpick comes out clean. Tip: Rotate the pan halfway for even baking.
9. Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Out of the oven, these cupcakes are moist with a tender crumb and bursts of raspberry in every bite. Serve them with a dollop of whipped cream and a fresh raspberry on top for an extra special touch.

Raspberry Swirl Brownies

Raspberry swirl brownies are the perfect blend of rich chocolate and tangy fruit, making them a hit at any gathering. You’ll love how easy they are to whip up, especially when you’re craving something sweet but don’t want to spend all day in the kitchen.

Ingredients

• 1 cup unsalted butter (I like to use European-style for extra richness)
• 2 cups granulated sugar (because life’s too short for less sweet)
• 4 large eggs (room temp eggs blend better, trust me)
• 1 tsp vanilla extract (the real deal, not imitation)
• 1 cup all-purpose flour (sifted to avoid lumps)
• 3/4 cup cocoa powder (Dutch-processed gives a deeper flavor)
• 1/2 tsp salt (just a pinch to balance the sweetness)
• 1/2 cup raspberry jam (seedless for a smoother swirl, or with seeds for texture)

Instructions

1. Preheat your oven to 350°F (175°C) and line a 9×13 inch baking pan with parchment paper, leaving some overhang for easy removal.
2. Melt the butter in a microwave-safe bowl in 30-second bursts until fully melted. Stir in the sugar until well combined.
3. Beat in the eggs one at a time, then mix in the vanilla extract. Tip: Don’t overmix to keep the brownies fudgy.
4. Gently fold in the flour, cocoa powder, and salt until just combined. A few lumps are okay; they’ll disappear during baking.
5. Pour the batter into the prepared pan and smooth the top with a spatula.
6. Drop teaspoonfuls of raspberry jam over the batter, then use a knife to swirl it into the batter. Tip: Don’t over-swirl or you’ll lose the beautiful contrast.
7. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Tip: They’ll continue to set as they cool, so don’t overbake.
8. Let the brownies cool completely in the pan before lifting them out using the parchment overhang.

How about serving these beauties warm with a scoop of vanilla ice cream? The contrast of the cold ice cream and the warm, fudgy brownie is heavenly. Or, cut them into small squares for a bite-sized treat at your next party.

Raspberry Cream Cheese Danish

Delightful mornings call for something special, and this raspberry cream cheese danish is just the ticket. You’ll love how the tangy cream cheese pairs with sweet raspberry jam, all wrapped in a flaky pastry.

Ingredients

• 1 sheet puff pastry, thawed (keep it cold until you’re ready to use it for best results)
• 4 oz cream cheese, softened (room temp blends smoother)
• 1/4 cup granulated sugar (I like mine a tad less sweet, adjust to your liking)
• 1 tsp vanilla extract (the real deal makes a difference)
• 1/2 cup raspberry jam (homemade or store-bought, both work)
• 1 egg, beaten (for that golden shine)
• 1 tbsp water (just a splash to thin the egg wash)

Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Roll out the puff pastry on a lightly floured surface to a 10×10 inch square.
3. Cut the pastry into 4 equal squares and place them on the prepared baking sheet.
4. In a bowl, mix the cream cheese, sugar, and vanilla until smooth. Tip: A hand mixer makes this quick and easy.
5. Spread 2 tbsp of the cream cheese mixture onto the center of each pastry square, leaving a 1-inch border.
6. Top each with 1 tbsp of raspberry jam, dolloping it right on top of the cream cheese.
7. Fold the corners of each pastry square over the filling, pressing lightly to seal. Tip: Don’t worry if it’s not perfect; rustic looks charming.
8. Whisk together the beaten egg and water, then brush over the pastries. This gives them that beautiful golden color.
9. Bake for 15-18 minutes, or until the pastries are puffed and golden brown. Tip: Keep an eye on them after 15 minutes to avoid over-browning.
10. Let cool on the baking sheet for 5 minutes before serving.

Just out of the oven, these danishes are a dream with their flaky layers and creamy, fruity center. Serve them warm with a dusting of powdered sugar or a drizzle of icing for an extra treat.

Raspberry Coconut Macaroons

So, you’re craving something sweet, a little tropical, and totally Instagram-worthy? These raspberry coconut macaroons are your answer. They’re chewy, fruity, and just the right amount of sweet—perfect for when you need a quick dessert fix or a cute treat to share.

Ingredients

• 2 cups sweetened shredded coconut (the finer the shred, the better the texture)
• 1/2 cup sweetened condensed milk (this is the secret to their chewiness)
• 1/4 tsp salt (just a pinch to balance the sweetness)
• 1 tsp vanilla extract (pure vanilla makes all the difference)
• 1/2 cup fresh raspberries (lightly mashed, for that burst of fruity flavor)
• 1 large egg white (room temp helps it blend smoother)

Instructions

1. Preheat your oven to 325°F and line a baking sheet with parchment paper.
2. In a large bowl, mix the shredded coconut, sweetened condensed milk, salt, and vanilla extract until well combined.
3. Gently fold in the mashed raspberries, being careful not to overmix—you want those pretty pink streaks.
4. In a separate bowl, beat the egg white until stiff peaks form. This adds air, making the macaroons lighter.
5. Fold the beaten egg white into the coconut mixture until just combined.
6. Using a cookie scoop or tablespoon, drop mounds of the mixture onto the prepared baking sheet, spacing them about 2 inches apart.
7. Bake for 20-25 minutes, or until the edges are golden brown and the tops are slightly firm to the touch.
8. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Perfectly chewy with a crispy exterior, these macaroons are a delightful mix of coconut and raspberry. Try serving them with a drizzle of dark chocolate for an extra decadent touch.

Raspberry Vanilla Bean Panna Cotta

Now, imagine a dessert that’s as elegant as it is easy to make. Raspberry vanilla bean panna cotta is your answer—creamy, dreamy, and just the right amount of sweet.

Ingredients

• 2 cups heavy cream (go for the good stuff, it makes all the difference)
• 1/2 cup whole milk (I like the richness it adds)
• 1/2 cup sugar (granulated works best here)
• 1 vanilla bean, split and scraped (or 1 tsp vanilla extract if you’re in a pinch)
• 1 packet (about 2 1/4 tsp) unflavored gelatin
• 1 cup fresh raspberries (frozen works too, but thaw them first)

Instructions

1. In a medium saucepan, combine the heavy cream, milk, and sugar. Heat over medium heat until the sugar dissolves, about 5 minutes. Stir occasionally.
2. Add the vanilla bean seeds and pod to the cream mixture. Let it steep off the heat for 15 minutes to infuse the flavor.
3. Sprinkle the gelatin over 1/4 cup cold water in a small bowl. Let it bloom for 5 minutes.
4. Remove the vanilla pod from the cream mixture. Reheat the mixture over low heat until warm, not boiling.
5. Whisk the bloomed gelatin into the warm cream until fully dissolved, about 2 minutes.
6. Divide the mixture among 4 ramekins or glasses. Chill in the refrigerator for at least 4 hours, or until set.
7. Before serving, top each panna cotta with fresh raspberries.

After chilling, the panna cotta should wobble slightly—a sign of perfect texture. The vanilla and raspberry combo is classic, but feel free to drizzle with honey or add a mint leaf for extra flair.

Raspberry Peach Cobbler

Warm summer days call for desserts that are as easy to make as they are delicious. You’ll love this Raspberry Peach Cobbler, a sweet, fruity treat that’s perfect for any occasion.

Ingredients

• 2 cups fresh raspberries (frozen works too, but fresh gives the best flavor)
• 3 large peaches, sliced (about 2 cups – I like them a bit chunky for texture)
• 1 cup granulated sugar (you can adjust slightly based on how sweet your fruit is)
• 1/2 cup unsalted butter, melted (I always use unsalted to control the saltiness)
• 1 cup all-purpose flour (spooned and leveled for accuracy)
• 2 tsp baking powder (make sure it’s fresh for maximum rise)
• 1/4 tsp salt (just a pinch to balance the sweetness)
• 3/4 cup milk (whole milk makes it richer, but any kind works)
• 1 tsp vanilla extract (the real deal, not imitation)

Instructions

1. Preheat your oven to 375°F (190°C). This ensures it’s hot enough to start baking immediately.
2. In a 9×13 inch baking dish, mix the raspberries, peaches, and 1/4 cup of the sugar. Spread evenly.
3. In a separate bowl, whisk together the flour, remaining sugar, baking powder, and salt.
4. Stir in the milk, melted butter, and vanilla extract until just combined. Tip: Don’t overmix to keep the cobbler light.
5. Pour the batter over the fruit mixture. Do not stir. The fruit will peek through as it bakes.
6. Bake for 45 minutes, or until the top is golden and the fruit is bubbly. Tip: Place a baking sheet underneath to catch any spills.
7. Let it cool for 10 minutes before serving. This helps the juices thicken slightly.

Zesty and sweet, this cobbler is a crowd-pleaser with its juicy fruit and tender topping. Serve it warm with a scoop of vanilla ice cream for an extra special treat.

Raspberry Meringue Pie

Mmm, there’s nothing quite like the sweet-tart burst of raspberries paired with the cloud-like lightness of meringue, all nestled in a buttery crust. This Raspberry Meringue Pie is your next showstopper dessert, perfect for those summer gatherings or when you’re just in the mood to treat yourself.

Ingredients

• 1 1/2 cups all-purpose flour (I like to sift mine for extra flakiness)
• 1/2 cup unsalted butter, chilled and cubed (keep it cold for the best crust)
• 1/4 cup granulated sugar (just enough to sweeten the deal)
• 3 cups fresh raspberries (the star of the show, obviously)
• 1 cup granulated sugar (for the filling, because raspberries love sugar)
• 3 large egg whites, room temperature (they whip up better this way)
• 1/4 tsp cream of tartar (your meringue’s best friend)
• 1/2 cup water (just plain old water, but it’s essential)

Instructions

1. Preheat your oven to 375°F (190°C) – no guessing here, precision is key.
2. In a large bowl, mix the flour and 1/4 cup sugar. Add the cubed butter and blend until the mixture resembles coarse crumbs. Tip: Use your fingers for this – it’s oddly satisfying.
3. Press the mixture into a 9-inch pie dish, making sure to get it up the sides. Chill for 15 minutes, then bake for 15 minutes until golden. Let it cool.
4. While the crust cools, mash the raspberries with 1 cup sugar and 1/2 cup water in a saucepan. Cook over medium heat until thickened, about 10 minutes. Strain to remove seeds if you’re not into that.
5. Pour the raspberry filling into the cooled crust.
6. In a clean bowl, beat the egg whites and cream of tartar until soft peaks form. Gradually add 1/4 cup sugar, beating until stiff peaks form. Tip: Make sure your bowl and beaters are grease-free for the best volume.
7. Spread the meringue over the raspberry filling, sealing to the edges. Bake at 350°F (175°C) for 10-12 minutes until the meringue is lightly browned.

So, there you have it – a pie that’s as fun to make as it is to eat. The crust is buttery, the filling is jammy with just the right amount of tartness, and that meringue? It’s like biting into a sweet cloud. Serve it chilled with a drizzle of dark chocolate if you’re feeling fancy.

Raspberry Chocolate Chip Ice Cream

Guess what? Summer’s here, and it’s the perfect time to whip up some homemade Raspberry Chocolate Chip Ice Cream. You’re going to love how the tart raspberries and sweet chocolate chips come together in this creamy, dreamy treat.

Ingredients

• 2 cups heavy cream (cold, straight from the fridge works best)
• 1 cup whole milk (I swear by organic for that extra creamy texture)
• 3/4 cup granulated sugar (because life’s too short for less sweet ice cream)
• 1 cup fresh raspberries (frozen works in a pinch, but fresh is king)
• 1/2 cup mini chocolate chips (the mini ones distribute better, trust me)
• 1 tsp vanilla extract (pure vanilla makes all the difference)

Instructions

1. In a large bowl, whisk together the heavy cream, milk, and sugar until the sugar is completely dissolved.
2. Gently fold in the raspberries, being careful not to overmix—you want those beautiful berry streaks.
3. Pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions, usually about 20-25 minutes.
4. When the ice cream is almost done, add the chocolate chips and vanilla extract, letting the machine mix them in for the last 5 minutes.
5. Transfer the ice cream to a freezer-safe container, cover, and freeze for at least 4 hours, or until firm.

Velvety smooth with bursts of raspberry and chocolate in every bite, this ice cream is a summer staple. Try serving it sandwiched between two homemade cookies for an extra special treat.

Raspberry Bread Pudding with Vanilla Sauce

Now, who doesn’t love a dessert that feels like a warm hug? This raspberry bread pudding with vanilla sauce is your go-to for those cozy nights in or when you want to impress without the stress. It’s simple, sweet, and packed with flavors that’ll have everyone asking for seconds.

Ingredients

• 6 cups day-old bread, cubed (I swear by brioche for its richness)
• 2 cups fresh raspberries (frozen work in a pinch, but fresh is best)
• 4 large eggs, room temp (they blend smoother this way)
• 2 cups whole milk (for that creamy texture we all crave)
• 1/2 cup granulated sugar (adjust if you like it less sweet)
• 1 tbsp pure vanilla extract (the real deal makes all the difference)
• 1/2 tsp ground cinnamon (just a hint of warmth)
• Pinch of salt (to balance the sweetness)
• 1 cup heavy cream (for the vanilla sauce, because why not?)

Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish lightly.
2. In a large bowl, whisk together the eggs, milk, sugar, vanilla extract, cinnamon, and salt until well combined.
3. Add the bread cubes to the egg mixture, pressing down gently to ensure they’re fully soaked. Let it sit for 10 minutes.
4. Gently fold in the raspberries, trying not to break them up too much.
5. Pour the mixture into the prepared baking dish, spreading it out evenly.
6. Bake for 45-50 minutes, or until the top is golden and the center is set.
7. While the pudding bakes, heat the heavy cream in a small saucepan over medium heat until it just begins to simmer. Remove from heat and stir in 1 tsp vanilla extract.
8. Let the pudding cool for 10 minutes before serving. Drizzle with the vanilla sauce.

Zesty and comforting, this bread pudding is a delightful mix of soft, custardy bread and bursts of tangy raspberry. Serve it warm with an extra drizzle of sauce and a scoop of vanilla ice cream for an indulgent twist.

Raspberry Pistachio Baklava

Fancy a dessert that’s as delightful to make as it is to eat? You’re in for a treat with this Raspberry Pistachio Baklava. It’s the perfect blend of sweet, nutty, and fruity flavors that’ll have everyone asking for seconds.

Ingredients

• 1 package of phyllo dough (keep it thawed in the fridge overnight for best results)
• 1 cup unsalted butter, melted (I like to use European-style for its richer flavor)
• 2 cups shelled pistachios, finely chopped (the fresher, the better!)
• 1 cup fresh raspberries (frozen works in a pinch, but fresh adds a brighter taste)
• 1/2 cup sugar (I sometimes swap half with honey for a deeper sweetness)
• 1 tsp cinnamon (a must for that warm, spicy note)
• 1/2 cup water (for the syrup)
• 1 cup honey (local honey adds a lovely floral touch)

Instructions

1. Preheat your oven to 350°F. This ensures even cooking from the get-go.
2. Brush a 9×13 inch baking dish with melted butter. It’s the first layer of flavor!
3. Layer 8 sheets of phyllo dough in the dish, brushing each with butter. Keep the rest covered with a damp towel to prevent drying.
4. Sprinkle half the pistachios and raspberries over the phyllo. Distribute evenly for every bite to be perfect.
5. Add another 8 phyllo layers, buttering each. Patience here pays off in flaky layers.
6. Top with remaining nuts and berries, then finish with 8 more buttered phyllo sheets. Tuck in any edges for a tidy look.
7. Cut into diamonds before baking. This prevents crumbling later and looks professional.
8. Bake for 50 minutes until golden and crisp. The smell will tell you it’s done!
9. While baking, boil sugar, water, and honey for 10 minutes to make syrup. Cool slightly before pouring over the hot baklava.
10. Let it soak for at least 4 hours. Trust me, the wait is worth it.

Just imagine the crunch of buttery layers giving way to juicy raspberries and crunchy pistachios. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent twist.

Raspberry Tiramisu Parfaits

These Raspberry Tiramisu Parfaits are the perfect blend of creamy, fruity, and coffee-infused goodness. You’ll love how easy they are to whip up for a fancy dessert that feels special any day of the week.

Ingredients

• 1 cup heavy cream (chilled, it whips up fluffier)
• 8 oz mascarpone cheese (room temp blends smoother)
• 1/2 cup granulated sugar (I like mine a tad less sweet, so adjust to your liking)
• 1 tsp vanilla extract (the real deal makes all the difference)
• 1 cup strong brewed coffee, cooled (espresso works wonders here)
• 24 ladyfingers (the crispier, the better for dipping)
• 1 cup fresh raspberries (plus extra for topping, because why not?)
• 2 tbsp cocoa powder (for that classic tiramisu dusting)

Instructions

1. In a large bowl, whip the heavy cream until stiff peaks form, about 3 minutes. Tip: Chill your bowl and beaters first for best results.
2. Add the mascarpone, sugar, and vanilla to the whipped cream. Gently fold until just combined. Don’t overmix to keep it light.
3. Quickly dip each ladyfinger into the coffee and layer them at the bottom of 4 glasses. Tip: A quick dip is all you need—too long and they’ll fall apart.
4. Spread half of the mascarpone mixture over the ladyfingers.
5. Scatter half of the raspberries over the cream layer.
6. Repeat the layers with the remaining ladyfingers, mascarpone mixture, and raspberries.
7. Dust the tops with cocoa powder. Tip: Use a fine mesh sieve for an even, professional-looking dusting.
8. Chill for at least 2 hours before serving to let the flavors meld.

Get ready to dig into layers of creamy, dreamy tiramisu with a raspberry twist. The contrast of the soft cream against the slightly chewy ladyfingers and bursts of fresh raspberry is downright irresistible. Serve these in clear glasses to show off those beautiful layers, or top with a few extra raspberries for a pop of color.

Conclusion

These 16 delicious raspberry dessert recipes are a treasure trove for anyone looking to sweeten their day with minimal fuss. Whether you’re a baking novice or a seasoned pro, there’s something here to spark your creativity and satisfy your sweet tooth. We’d love to hear which recipes you try—drop a comment with your favorites and don’t forget to share the love on Pinterest!