• Prep Time 20 minutes
  • Baking Time 1 hour
  • Makes 12 servings
  • Freezing Excellent


Follow our interactive recipe guides for fool-proof instructions that will make baking a breeze.


  • Crust:
  • 1 cup graham cracker crumbs
  • 1/2 cup Robin Hood® Oats
  • 1/4 cup butter, melted
  • Filling:
  • 3 pkgs regular cream cheese, softened
  • 2 tbsp Robin Hood® Original All Purpose Flour
  • 1 can Eagle Brand® sweetened condensed milk, regular or low fat
  • 1 tsp vanilla extract
  • 4 eggs
  • 2 cups fresh raspberries

Serving Size: 12 servings


Serving Size: 12 servings

  • Preheat oven to 325°F (160°C).
  • Crust:
  • Combine graham wafer crumbs, oats and butter in small bowl. Press firmly onto bottom of 8-9" (20-23 cm) round greased and floured or non-stick springform pan.
  • Filling:
  • Beat cream cheese in electric mixer on medium speed until light and fluffy. Add flour and mix well. Beat in remaining ingredients (except raspberries).
  • Pour batter into prepared pan, drop in raspberries and bake in preheated oven until center is almost set, about 1 hour. Cool 10 minutes in pan. With thin knife, carefully loosen cheesecake from side of pan. Cool completely in pan on wire rack. Chill 4 hours or overnight. Garnish with additional berries if desired.


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