Looking for a delightful dessert that requires zero baking? This No-Bake Raspberry Almond Cheesecake is your answer! It’s light, creamy, and bursting with the tangy sweetness of fresh raspberries paired with the nutty flavor of almonds. Perfect for any occasion, this cheesecake will impress your guests without making you sweat in the kitchen.
Imagine a smooth, creamy cheesecake filling that melts in your mouth, complemented by a buttery almond crust. This recipe is not only simple to prepare, but it also allows the vibrant raspberry flavor to shine through, making it a refreshing treat on warm days.
Delicious No-Bake Raspberry Almond Cheesecake Recipe
The chilled No-Bake Raspberry Almond Cheesecake features a smooth and creamy filling made with cream cheese and whipped cream, layered over a crunchy almond crust. Topped with a luscious raspberry sauce, this dessert is a harmonious blend of flavors and textures that’ll leave you wanting more.
Ingredients
- 1 1/2 cups almond flour
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter melted
- 16 oz cream cheese softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 1 cup fresh raspberries
- 1/2 cup raspberry jam
- Extra raspberries and slivered almonds for garnish
Instructions
- Prepare the Crust: In a mixing bowl, combine almond flour and granulated sugar. Stir in melted butter until well mixed. Press the mixture firmly into the bottom of a 9-inch springform pan. Refrigerate for 30 minutes to set.
- Make the Cheesecake Filling: In a large bowl, beat the softened cream cheese and powdered sugar until smooth. Add in the vanilla extract and mix well.
- Whip the Cream: In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until combined.
- Assemble the Cheesecake: Spread the cheesecake filling over the chilled almond crust, smoothing the top. In a small saucepan, heat raspberry jam until melted, then stir in fresh raspberries. Pour the raspberry mixture over the cheesecake layer.
- Chill: Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours or overnight until set.
- Serve: Carefully remove the sides of the springform pan. Garnish with extra raspberries and slivered almonds before slicing and serving.
Cook and Prep Times
- Prep Time: 20 minutes
- Chill Time: 4 hours
- Total Time: 4 hours 20 minutes
Nutrition Information
- Servings: 10 slices
- Calories: 350kcal
- Fat: 25g
- Protein: 6g
- Carbohydrates: 30g
