Description

Indulge in the creamy, fruity goodness of this No Bake Raspberry Cheesecake. A luscious dessert featuring a buttery graham cracker crust, a velvety cream cheese filling studded with fresh raspberries, and a hint of raspberry jam for extra flavor.

Ingredients

Graham Cracker Crust:

1 ½ cups graham cracker crumbs
¼ cup granulated sugar
½ cup unsalted butter, melted

Cheesecake Filling:

16 oz cream cheese, softened
¾ cup powdered sugar
1 tsp vanilla extract
1 ½ cups heavy whipping cream, cold
1 ½ cups fresh raspberries (plus more for garnish)
2 tbsp raspberry jam (optional, for swirl or topping)

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Instructions

Prepare the Crust: In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Press firmly into the bottom of a 9-inch springform pan. Refrigerate.
Make the Filling: Beat cream cheese until smooth. Add powdered sugar and vanilla. Whip heavy cream to stiff peaks, then fold into cream cheese. Gently fold in raspberries.
Assemble: Pour filling over crust. Swirl raspberry jam on top if desired. Refrigerate for at least 6 hours.
Serve: Garnish with raspberries before serving.

Notes

Frozen raspberries can be used if well-drained.
For a stronger raspberry taste, add extra raspberry jam to the filling.