If you’re looking for a delightful dessert that requires no baking and is incredibly simple to prepare, this No-Bake Almond Raspberry Cheesecake is just what you need. It’s the perfect treat for any occasion, whether you’re hosting a gathering or simply indulging yourself at home.
Imagine a creamy cheesecake infused with the nutty flavor of almonds and the sweet-tart burst of fresh raspberries. This dessert not only looks stunning but also offers a refreshing taste that will leave you wanting more. Plus, the best part is that it doesn’t require any complicated techniques or an oven!
An Irresistible No-Bake Dessert
This No-Bake Almond Raspberry Cheesecake features a buttery almond crust, a smooth and creamy cheesecake filling, and a vibrant raspberry topping. Each bite offers a harmonious blend of flavors and textures, making it a satisfying and indulgent dessert.
The cheesecake is rich yet light, with the distinct taste of almonds complementing the sweetness of the raspberries. It’s a show-stopper that will impress your guests and treat your taste buds.
Ingredients
- 1 cup almond flour
- 1/4 cup melted butter
- 2 tablespoons sugar
- 1 1/2 cups cream cheese, softened
- 1/2 cup powdered sugar
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- 1 cup fresh raspberries
- 1/4 cup raspberry jam
- Sliced almonds for garnish
Instructions
- Prepare the Crust: In a medium bowl, mix almond flour, melted butter, and sugar until combined. Press the mixture into the bottom of a springform pan to form an even layer. Chill in the refrigerator while preparing the filling.
- Make the Filling: In a large bowl, beat the softened cream cheese and powdered sugar until smooth. In a separate bowl, whip the heavy cream and vanilla extract until soft peaks form. Gently fold the whipped cream into the cream cheese mixture until fully incorporated.
- Pour and Spread: Spoon the cheesecake filling over the chilled crust and smooth the top. Chill in the refrigerator for at least 4 hours, or until set.
- Prepare the Topping: In a small saucepan, heat the raspberry jam until it becomes liquid. Remove from heat and stir in fresh raspberries gently.
- Serve: Once the cheesecake is set, remove it from the springform pan. Top with the raspberry mixture and garnish with sliced almonds. Slice and enjoy your no-bake almond raspberry cheesecake!
Cook and Prep Times
- Prep Time: 20 minutes
- Chill Time: 4 hours
- Total Time: 4 hours 20 minutes
Nutrition Information
- Servings: 8 slices
- Calories: 320kcal
- Fat: 24g
- Protein: 5g
- Carbohydrates: 24g
