Description
Indulge in the delightful taste of raspberry cheesecake (no bake), a refreshing dessert that combines a rich, creamy filling with a buttery graham cracker crust, all drizzled with vibrant raspberry sauce. This no-bake treat is perfect for any occasion—whether it’s a summer picnic or a festive holiday gathering. With its perfect balance of sweetness and tartness, this cheesecake is sure to impress your guests and become a favorite in your dessert repertoire.
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 16 ounces cream cheese, softened
- 1 cup powdered sugar
- 1 cup heavy cream
- 2 cups fresh raspberries
Instructions
- In a mixing bowl, combine graham cracker crumbs, melted butter, and sugar. Press the mixture into the bottom of a 9-inch springform pan. Chill in the refrigerator.
- Beat softened cream cheese with an electric mixer until smooth. Gradually add powdered sugar and vanilla. Whip heavy cream separately until stiff peaks form and gently fold into the cream cheese mixture.
- Pour the filling over the crust and smooth the top. Cover and refrigerate for at least 4 hours until set.
- For the raspberry sauce, cook fresh raspberries with sugar and lemon juice in a saucepan over medium heat until broken down. Optionally thicken with cornstarch mixed with water.
- Serve chilled with raspberry sauce drizzled on top.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice (90g)
- Calories: 330
- Sugar: 21g
- Sodium: 120mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 60mg