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No-Bake Raspberry Cheesecake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 88 reviews
  • Author: Kimberly
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Total Time: 6 hours 20 minutes
  • Yield: 8 servings
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American
  • Diet: Vegetarian

Description

This delightful No-Bake Raspberry Cheesecake is a creamy, luscious dessert perfect for summer or any occasion. Featuring a crunchy graham cracker crust and a smooth raspberry-infused cream cheese filling, it’s easy to prepare without any baking required. Fresh raspberries and optional raspberry jam add vibrant fruity notes, while a garnish of mint leaves offers a fresh finish.

Ingredients

Crust

  • 1 1/2 cups graham cracker crumbs
  • 1/3 cup granulated sugar
  • 1/2 cup unsalted butter, melted

Filling

  • 16 oz cream cheese, softened
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 1/4 cups heavy whipping cream
  • 1 1/2 cups fresh raspberries
  • 2 tablespoons raspberry jam (optional, for swirl or extra flavor)

For Garnish

  • Fresh raspberries
  • Mint leaves (optional)

Instructions

  1. Prepare the crust: In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix them thoroughly until the crumbs are evenly moistened. Press this mixture firmly into the bottom of a 9-inch springform pan to form an even crust layer. Chill in the refrigerator while you prepare the filling.
  2. Make the cream cheese filling: In a large bowl, beat the softened cream cheese until smooth and creamy. Add the powdered sugar and vanilla extract, then continue beating until well combined and fluffy.
  3. Whip the cream: In a separate bowl, whip the heavy whipping cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture to maintain the light texture.
  4. Add raspberries: Slightly mash the fresh raspberries to release some juice, then fold them carefully into the cream cheese filling. If you want a stronger raspberry flavor, swirl in the raspberry jam here.
  5. Assemble and chill: Pour the raspberry cream cheese filling over the chilled crust and smooth the top with a spatula. Cover and refrigerate for at least 6 hours or overnight until completely set.
  6. Serve: Before serving, top the cheesecake with additional fresh raspberries and garnish with mint leaves if desired for a refreshing look and flavor.

Notes

  • For a firmer filling, consider adding gelatin or freezing the cheesecake slightly before serving.
  • You can substitute fresh raspberries with frozen ones; just thaw and drain them well to avoid excess moisture.

Find it online: https://slsrecipes.com/no-bake-raspberry-cheesecake-recipe-2/