If you’re looking for a dessert that combines the rich creaminess of cheesecake with the bright, tangy flavor of raspberries, then this No-Bake Raspberry Swirl Cheesecake is the answer. It’s a simple yet indulgent treat that’s perfect for any occasion, from summer barbecues to elegant dinner parties.
What makes this cheesecake even better? You don’t need to turn on your oven! This No-Bake Raspberry Swirl Cheesecake allows you to create a stunning masterpiece without the hassle of baking. The delightful raspberry swirl adds a touch of color and a burst of flavor that will leave your guests wanting more.
With just a few ingredients and some chilling time, you can whip up this cheesecake in no time. Whether you’re a seasoned baker or a complete novice, this recipe is forgiving and absolutely rewarding.
Your New Favorite No-Bake Dessert
This No-Bake Raspberry Swirl Cheesecake features a creamy filling made with rich cream cheese and sweetened with powdered sugar, all layered on a buttery graham cracker crust. The addition of fresh raspberry puree creates a visually stunning swirl that enhances both the taste and presentation.
The taste of this cheesecake is a delightful blend of creamy, tangy, and sweet, with the raspberry swirl cutting through the richness, making each bite refreshing and satisfying.
Ingredients
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 1 cup fresh raspberries
- 2 tablespoons granulated sugar
- 1 tablespoon lemon juice
Instructions
- Prepare the Crust: In a medium bowl, mix the graham cracker crumbs and melted butter until combined. Press the mixture into the bottom of a 9-inch springform pan to form an even layer.
- Make the Raspberry Puree: In a small saucepan, combine the fresh raspberries, granulated sugar, and lemon juice. Cook over medium heat until the raspberries break down, about 5 minutes. Strain through a fine mesh sieve to remove the seeds and set aside to cool.
- Mix the Filling: In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add the powdered sugar and vanilla extract, mixing until fully combined.
- Whip the Cream: In another bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully incorporated.
- Assemble the Cheesecake: Spoon half of the cream cheese filling over the crust, then drizzle some of the raspberry puree on top. Use a knife or skewer to swirl the puree into the filling. Repeat with the remaining filling and raspberry puree.
- Chill: Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours or until set. For best results, chill overnight.
- Serve: Carefully remove the sides of the springform pan, slice the cheesecake, and garnish with fresh raspberries if desired.
Cook and Prep Times
- Prep Time: 20 minutes
- Chill Time: 4 hours
- Total Time: 4 hours 20 minutes
Nutrition Information
- Servings: 10 slices
- Calories: 320kcal
- Fat: 22g
- Protein: 4g
- Carbohydrates: 28g
