Description
This No-Bake Raspberry Cheesecake is a delightful and easy-to-make dessert with a creamy cheesecake filling, a crunchy graham cracker crust, and a tangy raspberry topping. Perfect for warm weather or any time you crave a sweet treat without baking. Just prepare, chill, and enjoy!
Ingredients
For the crust:
1 1/2 cups graham cracker crumbs
1/4 cup sugar
1/2 cup unsalted butter, melted
For the cheesecake filling:
16 oz (2 cups) cream cheese, softened
1/2 cup powdered sugar
1 teaspoon vanilla extract
1 cup heavy cream
For the raspberry topping:
1 1/2 cups fresh raspberries (or frozen, thawed)
1/4 cup sugar
1 tablespoon lemon juice
1 teaspoon cornstarch (optional, for thickening)
Instructions
- Prepare the crust: Combine graham cracker crumbs, sugar, and melted butter in a medium bowl. Stir until it resembles wet sand. Press into the bottom of a 9-inch springform pan or pie dish. Chill for 10-15 minutes.
- Make the cheesecake filling: Beat softened cream cheese, powdered sugar, and vanilla extract until smooth. In a separate bowl, whip heavy cream to stiff peaks. Gently fold whipped cream into the cream cheese mixture.
- Assemble the cheesecake: Pour the cheesecake mixture over the chilled crust and smooth into an even layer. Refrigerate for at least 4 hours, or overnight, until set.
- Prepare the raspberry topping: In a small saucepan, combine raspberries, sugar, and lemon juice. Cook over medium heat for 5-7 minutes, stirring occasionally, until the berries break down and thicken slightly. Optionally, add cornstarch to thicken further. Let cool to room temperature.
- Serve: Once the cheesecake is set, pour the cooled raspberry topping over it and spread evenly. Garnish with fresh raspberries. Slice and serve chilled.
Notes
Use frozen raspberries if fresh ones are not available, but be sure to thaw and drain excess liquid.
Customize the crust with digestive biscuits or Oreos for a different flavor.
To make this cheesecake ahead of time, prepare it a day in advance, as it only gets better after chilling overnight.
- Prep Time: 20 minutes
- Chill Time: 4 hours (or overnight)
- Category: Dessert
- Method: No-bake
- Cuisine: American
Nutrition
- Serving Size: 10 servings
- Calories: 350 kcal (varies with crust and cream cheese used)
