No-Bake Almond Raspberry Cheesecake Recipe

No-Bake Almond Raspberry Cheesecake

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

  1. 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.
  2. 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.
  3. 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.
  4. Prepare the Topping: In a small saucepan, heat the raspberry jam until it becomes liquid. Remove from heat and stir in fresh raspberries gently.
  5. 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
Courtneys World
I’m a passionate mother with a zest for life, and I’m here to share my recipes, adventures, insights, and creativity with you.
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