If you’re in the mood for a dessert that’s both light and indulgent, this No-Bake Raspberry Cheesecake is the answer. This recipe is perfect for warm days or when you simply want to impress guests without turning on the oven. It’s quick, easy, and a great way to showcase fresh berries.
Imagine a smooth, creamy filling nestled on a buttery graham cracker crust, all topped with a tangy raspberry sauce that adds a burst of flavor. This No-Bake Raspberry Cheesecake is not just a treat for the taste buds; it’s a feast for the eyes as well.
A Simple and Elegant No-Bake Raspberry Cheesecake
This No-Bake Raspberry Cheesecake features a rich, velvety filling made from cream cheese and whipped cream, balanced perfectly with the tartness of fresh raspberries. The contrast of the sweet crust with the creamy filling and the bright raspberry sauce creates a delightful taste experience.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup sugar
- 16 oz cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups heavy whipping cream
- 2 cups fresh raspberries, plus extra for garnish
- 1/4 cup sugar (for raspberry sauce)
- 1 tablespoon lemon juice
Instructions
- Prepare the Crust: In a mixing bowl, combine graham cracker crumbs, melted butter, and sugar. Press the mixture into the bottom of a 9-inch springform pan to form an even layer.
- Make the Filling: In a large bowl, beat the softened cream cheese until smooth. Gradually add powdered sugar and vanilla extract, mixing until well combined. In another bowl, whip heavy cream until stiff peaks form, then gently fold it into the cream cheese mixture.
- Assemble: Pour the filling over the crust in the springform pan, smoothing the top with a spatula. Refrigerate for at least 4 hours or until firm.
- Prepare Raspberry Sauce: In a small saucepan, combine raspberries, sugar, and lemon juice. Cook over medium heat until the raspberries break down and the sauce thickens slightly. Allow to cool.
- Serve: Once the cheesecake is set, drizzle the raspberry sauce on top, garnish with additional raspberries, and slice to serve.
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: 24g
- Protein: 4g
- Carbohydrates: 24g
