Hey there! Imagine a sunny day where you’re creating some scrumptious summer treats filled with the sweet-tart magic of raspberries.

These beautiful berries bring vibrant reds and pinks to every bite!

Whether you’re hosting a picnic with friends or just craving a light and fruity delight, these 13 raspberry recipes are sure to get your kitchen creativity buzzing.

From creamy desserts to refreshing snacks, there’s something for everyone.

Are you ready to transform raspberries into pure deliciousness?

Get ready to dive into these mouth-watering recipes that will make your summer even sweeter!

You’ll want to savor each treat, so stick around and discover the joy of cooking with this delightful berry.

Let’s make unforgettable summer memories with every yummy bite!

Raspberry Lemon Cheesecake Bars

Indulge in the creamy, tangy delight of Raspberry Lemon Cheesecake Bars, a perfect blend of zesty lemon and sweet raspberries.

Ingredients

• 1 1/2 cups graham cracker crumbs
• 1/3 cup melted butter
• 2 tablespoons sugar
• 16 oz cream cheese, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1/3 cup sour cream
• 1 tablespoon lemon zest
• 1/4 cup lemon juice
• 1 teaspoon vanilla extract
• 1 1/2 cups fresh raspberries

Instructions

1. Preheat your oven to 325°F (163°C) and line an 8×8-inch baking pan with parchment paper, leaving overhang on the sides.
2. In a bowl, mix graham cracker crumbs, melted butter, and 2 tablespoons of sugar until well combined.
3. Press the crumb mixture firmly into the bottom of the prepared pan to form the crust.
4. Bake the crust for 10 minutes, then set aside to cool slightly.
5. In a large mixing bowl, beat the cream cheese and 3/4 cup granulated sugar until smooth and creamy.
6. Add the eggs one at a time, beating well after each addition.
7. Mix in the sour cream, lemon zest, lemon juice, and vanilla extract until fully incorporated.
8. Gently fold in 1 cup of the fresh raspberries, being careful not to crush them.
9. Pour the cheesecake batter over the cooled crust, spreading it evenly.
10. Sprinkle the remaining 1/2 cup of raspberries on top of the batter.
11. Bake for 35-40 minutes, or until the center is just set and slightly jiggly.
12. Allow the bars to cool completely at room temperature, then refrigerate for at least 4 hours or overnight.
13. Use the parchment overhang to lift the cheesecake out of the pan, then cut into bars and serve chilled.

Fresh Raspberry Smoothie Bowl

A vibrant and nutritious Fresh Raspberry Smoothie Bowl, perfect for an invigorating breakfast or snack, packed with fruity flavors and wholesome toppings.

Ingredients:

• 1 cup fresh raspberries
• 1 banana, frozen
• 1/2 cup Greek yogurt
• 1/4 cup almond milk
• 1 tablespoon honey
• 1/4 cup granola
• 1 tablespoon chia seeds
• A few fresh raspberries for topping
• A few sliced almonds for topping

Instructions:

1. In a blender, combine the fresh raspberries, frozen banana, Greek yogurt, almond milk, and honey.
2. Blend until smooth and creamy, adjusting the consistency with more almond milk if needed.
3. Pour the smoothie mixture into a bowl.
4. Top with granola, chia seeds, additional fresh raspberries, and sliced almonds.
5. Serve immediately and enjoy!

Raspberry Swirl Ice Cream

Indulge in the creamy delight of homemade Raspberry Swirl Ice Cream, a perfect blend of rich vanilla and tangy raspberry flavors.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1 tablespoon vanilla extract
• 1 1/2 cups fresh raspberries
• 1/4 cup sugar (for raspberry swirl)
• 1 tablespoon lemon juice

Instructions:

1. In a medium bowl, whisk together heavy cream, whole milk, 3/4 cup granulated sugar, and vanilla extract until the sugar dissolves completely.
2. 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.
3. While the ice cream is churning, prepare the raspberry swirl by combining fresh raspberries, 1/4 cup sugar, and lemon juice in a small saucepan over medium heat.
4. Cook the raspberry mixture for about 5-7 minutes, stirring occasionally, until the raspberries break down into a sauce. Let it cool completely.
5. Once the ice cream is ready, transfer half of it into a loaf pan or container.
6. Drizzle half of the cooled raspberry sauce over the ice cream layer.
7. Add the remaining ice cream on top and drizzle the rest of the raspberry sauce over it.
8. Use a knife or skewer to gently swirl the raspberry sauce into the ice cream, creating a marbled effect.
9. Cover the container with plastic wrap or a lid and freeze for at least 4 hours, or until firm.
10. Scoop and serve, enjoying the delightful balance of creamy vanilla and fruity raspberry swirls.

Raspberry Almond Tart

A delightful Raspberry Almond Tart combines the tartness of fresh raspberries with a rich, nutty almond filling in a crisp pastry shell.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1/2 cup unsalted butter, chilled and cubed
• 1/4 cup granulated sugar
• 1 egg yolk
• 2-3 tablespoons ice water
• 1 cup almond meal
• 1/2 cup powdered sugar
• 1/4 cup unsalted butter, softened
• 1 egg
• 1 teaspoon almond extract
• 2 cups fresh raspberries
• 2 tablespoons sliced almonds
• 1 tablespoon powdered sugar for dusting

Instructions:

1. In a food processor, combine flour, chilled butter, and granulated sugar. Pulse until the mixture resembles coarse crumbs.
2. Add egg yolk and ice water, one tablespoon at a time, pulsing until the dough begins to form. Do not overmix.
3. Shape the dough into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.
4. Preheat the oven to 375°F (190°C). Roll out the dough on a lightly floured surface to fit a 9-inch tart pan.
5. Press the dough into the pan, trim excess edges, and prick the bottom with a fork. Bake for 15 minutes or until lightly golden. Set aside to cool.
6. In a mixing bowl, beat together almond meal, powdered sugar, softened butter, egg, and almond extract until smooth.
7. Spread the almond filling evenly over the cooled tart shell.
8. Arrange fresh raspberries on top of the filling, pressing them in slightly.
9. Sprinkle sliced almonds over the raspberries.
10. Bake for 25-30 minutes, or until the filling is set and golden.
11. Let the tart cool completely, then dust with powdered sugar before serving.

Raspberry Chocolate Layer Cake

Indulge in the rich and decadent Raspberry Chocolate Layer Cake, a perfect blend of moist chocolate layers and tangy raspberry filling.

Ingredients:

• 2 cups all-purpose flour
• 2 cups granulated sugar
• 3/4 cup unsweetened cocoa powder
• 2 tsp baking powder
• 1 1/2 tsp baking soda
• 1/2 tsp salt
• 2 large eggs
• 1 cup whole milk
• 1/2 cup vegetable oil
• 2 tsp vanilla extract
• 1 cup boiling water
• 2 cups fresh raspberries
• 1/2 cup raspberry jam
• 1 cup heavy cream
• 8 oz dark chocolate, chopped
• 1/2 cup unsalted butter, softened
• 4 cups powdered sugar

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
3. Add eggs, milk, oil, and vanilla extract to the dry ingredients. Beat on medium speed for 2 minutes.
4. Stir in boiling water until the batter is smooth (it will be thin). Pour evenly into prepared pans.
5. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes, then transfer to wire racks to cool completely.
6. For the filling, mash 1 cup of raspberries with raspberry jam in a small bowl. Set aside.
7. For the frosting, heat heavy cream in a saucepan until it simmers. Remove from heat, add chopped dark chocolate, and stir until smooth. Let cool to room temperature.
8. In a separate bowl, beat butter and powdered sugar until light and fluffy. Gradually add the cooled chocolate mixture and beat until smooth.
9. Place one cake layer on a serving plate. Spread the raspberry filling over the top. Place the second cake layer on top.
10. Frost the top and sides of the cake with the chocolate frosting. Garnish with remaining fresh raspberries.
11. Refrigerate for at least 1 hour before serving to set the frosting.

Raspberry Peach Cobbler

A delightful Raspberry Peach Cobbler combines sweet peaches and tart raspberries under a golden, buttery crust for a perfect summer dessert.

Ingredients

• 3 cups fresh peaches, peeled and sliced
• 2 cups fresh raspberries
• 1 cup granulated sugar, divided
• 1 tablespoon lemon juice
• 1 cup all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, cold and cubed
• 3/4 cup milk

Instructions

1. Preheat your oven to 375°F (190°C). Grease a 9×9-inch baking dish.
2. In a large bowl, combine peaches, raspberries, 1/2 cup sugar, and lemon juice. Mix gently and spread evenly in the prepared baking dish.
3. In another bowl, whisk together flour, baking powder, salt, and remaining 1/2 cup sugar.
4. Cut in the cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
5. Stir in the milk until just combined to form a thick batter.
6. Drop spoonfuls of the batter over the fruit mixture, covering as much as possible.
7. Bake for 35-40 minutes, or until the topping is golden brown and the fruit is bubbly.
8. Let cool for 10 minutes before serving warm, optionally with vanilla ice cream.

Raspberry Mint Sorbet

A invigorating and vibrant Raspberry Mint Sorbet, perfect for a cool summer treat with a burst of fruity flavor and a hint of fresh mint.

Ingredients:

• 2 cups fresh raspberries
• 1 cup water
• 3/4 cup granulated sugar
• 1/4 cup fresh mint leaves
• 1 tablespoon lemon juice

Instructions:

1. In a small saucepan, combine water and sugar over medium heat, stirring until the sugar dissolves completely to form a simple syrup.
2. Add fresh mint leaves to the syrup, remove from heat, and let it steep for 10 minutes, then strain out the mint leaves and let the syrup cool.
3. In a blender, puree the raspberries until smooth, then strain through a fine mesh sieve to remove seeds if desired.
4. Mix the raspberry puree, cooled mint syrup, and lemon juice in a bowl until well combined.
5. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a sorbet consistency.
6. Transfer the sorbet to a container and freeze for at least 2 hours to firm up before serving.
7. Scoop and serve garnished with fresh mint leaves or raspberries if desired.

Raspberry Vanilla Cupcakes

Indulge in the delightful combination of sweet raspberries and creamy vanilla with these Raspberry Vanilla Cupcakes, perfect for any occasion.

Ingredients:

• 1 ½ cups all-purpose flour
• 1 ½ teaspoons baking powder
• ¼ teaspoon salt
• ½ cup unsalted butter, softened
• ¾ cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ cup whole milk
• 1 cup fresh raspberries
• ½ cup raspberry jam (for filling)
• 2 cups vanilla buttercream frosting

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with 12 cupcake liners.
2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In a large bowl, beat the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
4. Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
5. Gradually add half of the dry ingredients to the butter mixture, mixing until just combined.
6. Add the milk and mix, then incorporate the remaining dry ingredients until the batter is smooth.
7. Gently fold in the fresh raspberries, being careful not to overmix.
8. Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
9. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
10. Let the cupcakes cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
11. Once cooled, use a small knife or piping tip to cut a small hole in the center of each cupcake.
12. Fill each hole with a teaspoon of raspberry jam.
13. Frost the cupcakes with vanilla buttercream frosting using a piping bag or spatula.
14. Garnish with additional fresh raspberries if desired before serving.

Raspberry Jam Thumbprint Cookies

These Raspberry Jam Thumbprint Cookies are buttery, tender, and filled with sweet raspberry jam for a delightful treat.

Ingredients:

• 1 cup unsalted butter, softened
• 2/3 cup granulated sugar
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup raspberry jam
• 1/4 cup powdered sugar (optional, for dusting)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
3. Add the vanilla extract and mix until combined.
4. In a separate bowl, whisk together the flour and salt.
5. Gradually add the dry ingredients to the butter mixture, mixing until a dough forms.
6. Roll the dough into 1-inch balls and place them 2 inches apart on the prepared baking sheet.
7. Use your thumb or the back of a spoon to create an indentation in the center of each cookie.
8. Fill each indentation with about 1/2 teaspoon of raspberry jam.
9. Bake for 12-15 minutes, or until the edges are lightly golden.
10. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
11. Optionally, dust with powdered sugar before serving.

Raspberry Yogurt Parfait

A delightful Raspberry Yogurt Parfait, perfect for a quick breakfast or an invigorating snack, layered with creamy yogurt, sweet raspberries, and crunchy granola.

Ingredients

• 1 cup plain or vanilla Greek yogurt
• 1/2 cup fresh raspberries
• 1/4 cup granola
• 1 tablespoon honey (optional)
• 1 teaspoon chia seeds (optional)

Instructions

1. In a glass or bowl, add a layer of Greek yogurt, about 1/3 of the total amount.
2. Top the yogurt with a layer of fresh raspberries, using about half of them.
3. Sprinkle a layer of granola over the raspberries, using about half of the granola.
4. Repeat the layers with another 1/3 of the yogurt, the remaining raspberries, and the rest of the granola.
5. Finish with the last 1/3 of the yogurt on top.
6. Drizzle honey over the top if desired, and sprinkle chia seeds for added texture and nutrition.
7. Serve immediately to enjoy the parfait at its freshest.

Raspberry Glazed Doughnuts

Indulge in the sweet and tangy delight of Raspberry Glazed Doughnuts, a perfect treat for any time of day.

Ingredients:

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 large eggs
• 3/4 cup whole milk
• 2 tablespoons unsalted butter, melted
• 1 teaspoon vanilla extract
• Oil for frying
• 1 cup fresh raspberries
• 2 cups powdered sugar
• 2-3 tablespoons water

Instructions:

1. In a large bowl, whisk together flour, granulated sugar, baking powder, and salt.
2. In a separate bowl, beat the eggs, then mix in milk, melted butter, and vanilla extract.
3. Combine the wet ingredients with the dry ingredients, stirring until a dough forms.
4. Roll out the dough on a floured surface to about 1/2 inch thickness and cut into doughnut shapes using a doughnut cutter.
5. Heat oil in a deep fryer or large pot to 375°F (190°C).
6. Fry the doughnuts in batches, about 1-2 minutes per side, until golden brown, then drain on paper towels.
7. For the glaze, puree the raspberries in a blender, then strain to remove seeds.
8. Mix the raspberry puree with powdered sugar and water until smooth, adjusting water for desired consistency.
9. Dip the cooled doughnuts into the raspberry glaze, allowing excess to drip off.
10. Place glazed doughnuts on a wire rack to set before serving.

Raspberry Coconut Panna Cotta

A creamy and elegant Raspberry Coconut Panna Cotta that combines the tropical flavor of coconut with the tartness of fresh raspberries for a delightful dessert.

Ingredients

• 1 cup fresh raspberries
• 1 can (14 oz) coconut milk
• 1/2 cup heavy cream
• 1/3 cup granulated sugar
• 1 teaspoon vanilla extract
• 2 teaspoons unflavored gelatin
• 3 tablespoons cold water
• Extra raspberries for garnish
• Shredded coconut for garnish

Instructions

1. In a small bowl, sprinkle gelatin over cold water and let it sit for 5 minutes to bloom.
2. In a saucepan, combine coconut milk, heavy cream, and sugar over medium heat, stirring until the sugar dissolves. Do not boil.
3. Remove the saucepan from heat and stir in the vanilla extract.
4. Add the bloomed gelatin to the warm coconut mixture, stirring until fully dissolved.
5. Allow the mixture to cool slightly, then strain it through a fine mesh sieve into a pouring jug to remove any undissolved gelatin.
6. Divide half of the fresh raspberries among 4-6 small glasses or molds, then pour the coconut mixture over the raspberries, filling each glass or mold.
7. Refrigerate for at least 4 hours, or until set.
8. Once set, garnish with remaining raspberries and a sprinkle of shredded coconut before serving.

Raspberry Banana Bread

A delightful twist on classic banana bread, this Raspberry Banana Bread combines the sweetness of ripe bananas with the tartness of fresh raspberries for a moist, flavorful treat.

Ingredients:

• 2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 3 ripe bananas, mashed
• 1 tsp vanilla extract
• 1 1/2 cups fresh raspberries

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and set aside.
2. In a medium bowl, whisk together the flour, baking soda, and salt.
3. In a large bowl, cream the butter and sugar until light and fluffy, about 2-3 minutes.
4. Beat in the eggs one at a time, followed by the mashed bananas and vanilla extract.
5. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
6. Gently fold in the fresh raspberries, being careful not to overmix.
7. Pour the batter into the prepared loaf pan and smooth the top.
8. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.