This Polish raspberry cheesecake is a light and creamy, gluten-free, grain-free twist on a traditional Polish dessert. Made with farmer’s cheese, mascarpone, ricotta, Greek yogurt, fresh raspberries, and lemon zest, this healthier, sugar-free version is the perfect summer dessert.

Top view of a Polish raspberry cheesecake garnished with fresh raspberries on a marble surface, with a bowl of raspberries, a gold fork and knife, and a few loose raspberries nearby. Text reads Polish Raspberry Cheesecake (Sernik z Malinami).

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Polish Raspberry Cheesecake (Sernik z Malinami)

As a nutrition consultant and chef, I love recreating recipes from my childhood and giving them a modern twist while keeping all the flavors and memories that make them special. This Polish raspberry cheesecake, or sernik z malinami, is one of those Polish recipes that instantly transports me back to summers in Poland.

Growing up, cheesecake was a staple at every family gathering in the summer. On birthdays, on Sunday visits with grandparents, or on a random afternoon when guests stopped by unexpectedly, there was often a cheesecake sitting proudly on the kitchen table.

Raspberry season ment that we went to the forest and play ! We, kids, had the most fun picking up raspberries, blueberries, and blackberries, of course. After the weekend in the forest, we got home and made diffrent desserts, salads, sauces, and preserves. Somehow, those raspberries always found their way into our favorite desserts. One of my favorites was Polish cheesecake with fresh raspberries. The combination of rich cheese filling and juicy berries was pure magic.

This cheesecake is a healthier version with no sugar, yet it still delivers that classic flavor and texture I remember. The luscious filling is silky smooth, the raspberries add bursts of freshness, and the hint of lemon zest brightens every bite. There is no flavor sacrifice.

If you’ve never tried a Polish cheesecake – sernik before, you’re in for a treat. It’s quite different from many American cheesecake recipes. It’s lighter, less sweet, wonderfully creamy, and lets the quality of the ingredients shine.

Why You’ll Love This Recipe

It tastes like an authentic traditional Polish dessert.
The texture is incredibly creamy and light at the same time.
It’s a wonderful summer dessert for picnics, gatherings, and celebrations.
It uses simple ingredients that create an elegant result.

A cheesecake topped with a glossy raspberry sauce and fresh raspberries, set on a marble platter. A bowl of raspberries and a jar of raspberry sauce are in the background. Gold utensils are beside the cheesecake.

Ingredients for Polish Raspberry Cheesecake (Sernik z Malinami)

Farmer’s Cheese: This is the heart and soul of a true Polish cheesecake – sernik. Farmer’s cheese provides the classic texture that distinguishes Polish cheesecake from many other cheesecake recipes because it is much lighter than American cheesecakes.
Ricotta: I like adding ricotta because it contributes a delicate softness to the filling.
Mascarpone: It adds a luxurious richness and adds flavor.
Eggs: Eggs help bind everything together and give the cheesecake its beautiful structure.
Greek Yogurt: Greek yogurt adds a subtle tanginess and keeps the filling feeling fresh and balanced. I love how it lightens the overall texture while still maintaining creaminess.
Lemon Juice: A little lemon juice helps brighten the entire dessert. It balances the richness of the cheeses and enhances the flavor of the raspberries.
Raspberries: Fresh raspberries are the star of this recipe. Their sweet-tart flavor contrasts beautifully with the creamy filling.
Lemon Zest: Lemon zest adds an aromatic freshness that pairs beautifully with berries. It gives the cheesecake a vibrant flavor without overpowering the delicate filling.

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Did you know?

Traditional Polish cheesecake was originally made with twaróg, a fresh farmer’s cheese that gives sernik its signature light texture and slightly tangy flavor. Many Polish families still believe a true cheesecake must be made with twaróg.

A slice of polish raspberry cheesecake topped with a layer of raspberry sauce and fresh raspberries sits on a white plate next to a fork, with another slice and some blurred raspberries in the background.

How to Make Polish Raspberry Cheesecake

Prepare your crust: Use gluten-free honey crackers and powder them in the food processor. Pulse it until the texture resembles the flour. Add 1/4 cup of cooled, melted butter and an egg.
Prepare your cheesecake pan and preheat the oven to 350 F.
Transfer the crust mixture to the pan, smooth the top, and bake for 15 minutes. Add the farmer’s cheese, ricotta, mascarpone, Greek yogurt, eggs, lemon juice, vanilla extract, ulosse, arrowroot, salt, and lemon zest to the blender. Blend until the mixture becomes smooth and creamy.
Pour the mixture over your baked crust.
Bake for 45 minutes or until the center is mostly set but still has a slight jiggle.
Allow the cheesecake to cool gradually in the oven for 2 hours, then transfer it to the refrigerator.
Chill for several hours or overnight.
Make the raspberry layer: Put your raspberries in the small saucepan, add water, and alullose. Cook it for 15 minutes. Finish it off with a squeeze of lemon juice. Cool it off.
Spread the raspberry layer, then garnish with additional fresh raspberries and a little extra lemon zest, if desired.

Ingredient Substitutions

Farmer’s Cheese: If unavailable, use well-drained cottage cheese blended until smooth.
Greek Yogurt: Sour cream is a traditional option often used in Polish desserts.
Raspberries: Blackberries, blueberries, or strawberries work beautifully during summer.

Chef Angie’s Tips

Use room-temperature ingredients for the smoothest filling.
Fresh raspberries work best during peak season.
Bake gently and avoid overbaking to maintain a creamy texture.
Chill overnight whenever possible.
If using frozen raspberries, thaw and drain them well first.
Wipe your knife between slices for bakery-worthy presentation.
Allow the cheesecake to sit at room temperature for a few minutes before serving.

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A slice of Polish raspberry cheesecake topped with raspberry sauce and fresh raspberries is served on a plate with a fork; the rest of the cheesecake and a vase of white flowers are in the background.

Ways To Serve

Serve for breakfast with a lavender latte or a hazelnut latte.
Add a dollop of whipped cream.
Pair with herbal tea for an afternoon treat.
Enjoy a very berry mocktail or a dragon fruit lavender gin cocktail for evening dessert.
With strawberry lavender lemonade.
Garnish with lemon zest for extra freshness.

Storage

Store covered in the refrigerator. It stays fresh for up to 5 days. The cheesecake freezes well.

FAQ

What makes Polish cheesecake different from American cheesecake?

Polish cheesecake – sernik is typically made with farmer’s cheese rather than cream cheese. This gives it a lighter texture and a more delicate flavor.

Why did my cheesecake crack?

Cracks usually happen from overbaking or sudden temperature changes. Cooling the cheesecake gradually helps prevent this.

A polish raspberry-topped cheesecake with a bright red raspberry glaze, partially sliced, sits on a white plate. Fresh raspberries and a serving utensil are nearby on a marble surface.

If this Polish raspberry cheesecake brought back memories or inspired you to try a new dessert, I’d love for you to share it with friends and family. Save it for raspberry season, pin it to your favorite dessert board on Pinterest, and leave a comment sharing your own food memories.

Every creamy bite reminds me of sunny Polish summers, bowls of freshly picked raspberries, and conversations around the kitchen table that always seemed to last a little longer when dessert was involved.

Polish Raspberry Cheesecake (Sernik z Malinami)

This Polish raspberry cheesecake is a light and creamy, gluten-free, grain-free twist on a traditional Polish dessert. Made with farmer's cheese, mascarpone, ricotta, Greek yogurt, fresh raspberries, and lemon zest, this healthier, sugar-free version is the perfect summer dessert.

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Prep Time 15

Cook Time 45

Total Time 1

Course Baking, Dessert

Cuisine European, Polish

Servings

Calories 277 kcal

Equipment

Ingredients

Crust

9 oz Gluten-free honey crackers from Simple Mills
4 oz Unsalted butter
1 Egg

Filling

16 oz Farmers' cheese
8 oz Ricotta
8 oz Mascarpone
2/3 cup Greek yogurt
3/4 cup Allulosse
3 tbsp Lemon juice
2 tbsp Vanilla extract
6 Eggs separated
2 tbsp Arrowroot
pinch salt

Strawberry sauce

12 oz Raspberries fresh
3/4 cup Allulosse or coconut sugar
2 tbsp Lemon juice
1 tbsp Vanilla extract

Instructions

Preheat the oven to 350°F.
2. Put the honey crackers in the food processor and pulse it. Add melted butter and egg. Press the crust into the pan to form a sturdy base. Bake it for 20 minutes.
3. Separate yolks and egg whites.
4. Add all the ingredients to the high-speed blender, except the egg whites, and blend until smooth. Transfer it to a large bowl.
5. Beat the egg whites and gently fold them into the cheesecake batter. Pour the butter into the spring pan.
6. Put the cheesecake in the oven and bake for 45 minutes at 350°F.
8. Turn the oven off and leave the cheesecake inside for 2 hours to cool off.
9. Transfer the cheesecake to the fridge and refrigerate overnight, then pour strawberry sauce over it.
10. Spread the sauce over the cheesecake and decorate with fresh strawberries.

Raspberry sauce

Put all the ingredients into a medium saucepan.
2. Add 1/4 cup of water and cook for 20minutes.
3. Let it cool.

Nutrition

Calories: 277kcalCarbohydrates: 6gProtein: 11gFat: 22gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 148mgSodium: 204mgPotassium: 108mgFiber: 2gSugar: 2gVitamin A: 650IUVitamin C: 10mgCalcium: 64mgIron: 1mg

Keyword Easy Strawberry Cheesecake

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Polish Raspberry Cheesecake (Sernik z Malinami)