No Bake Raspberry Cheesecake
This no bake raspberry cheesecake combines creamy richness with fresh raspberry flavor, making it a perfect dessert for any occasion.
Ingredients
For the Crust
- 2 cups graham cracker crumbs
- ¼ cup sugar
- ½ cup unsalted butter, melted
For the Filling
- 16 ounces cream cheese, softened 2 packages (8 ounces each)
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
For the Raspberry Sauce
- 1 cup fresh raspberries
- ¼ cup sugar
- 1 tablespoon lemon juice
Instructions
Preparation of Crust
- In a bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Press the mixture into the bottom of a 9-inch springform pan.
Preparation of Filling
- In another bowl, beat softened cream cheese until smooth. Gradually add powdered sugar and vanilla, mixing well.
- In a separate bowl, whip the heavy cream until stiff peaks form. Fold the whipped cream into the cream cheese mixture until fully combined.
- Pour the cheesecake filling over the crust and smooth the top. Refrigerate for at least 4 hours or until set.
Preparation of Raspberry Sauce
- Combine raspberries, 1/4 cup sugar, and lemon juice in a saucepan. Cook over medium heat until berries break down, about 5-7 minutes. Strain if desired.
Serving
- Serve the cheesecake topped with raspberry sauce, garnished with extra fresh raspberries and a drizzle of the sauce.
Notes
Make sure the cream cheese is softened for easy mixing and let it sit at room temperature for about an hour before starting. Whip the heavy cream until it forms stiff peaks for a light and fluffy cheesecake. For a more intense raspberry flavor, use fresh or frozen raspberries in the sauce. Store any leftovers in the refrigerator for up to 3 days.