Raspberry Cheesecake
A creamy, no-bake raspberry cheesecake with a delicious graham cracker crust, topped with a refreshing raspberry sauce, perfect for any occasion.
Ingredients
Crust Ingredients
- 2 cups graham cracker crumbs
- ½ cup unsalted butter, melted
Cheesecake Ingredients
- 1 cup cream cheese, softened Make sure it is softened for easier mixing.
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream Whip to stiff peaks.
Raspberry Sauce Ingredients
- 1 cup fresh raspberries
- ¼ cup sugar For raspberry sauce.
- 1 tablespoon lemon juice
Instructions
Preparation
- In a bowl, mix graham cracker crumbs and melted butter until well combined. Press the mixture into the bottom of a springform pan to form the crust.
- In another bowl, beat together the softened cream cheese, powdered sugar, and vanilla extract until smooth.
- In a separate bowl, whip the heavy cream until stiff peaks form. Then, carefully fold it into the cream cheese mixture.
- Pour the cheesecake filling over the crust and spread it evenly.
Making the Raspberry Sauce
- Cook raspberries, sugar, and lemon juice in a saucepan over medium heat until the raspberries break down. Strain to remove seeds if desired.
Setting the Cheesecake
- Allow the cheesecake to set in the refrigerator for at least 4 hours. Once set, top with the raspberry sauce before serving.
Notes
Serve your no-bake raspberry cheesecake chilled. Optionally, add extra fresh raspberries or a dollop of whipped cream on top for an added touch of elegance. Store any leftover cheesecake in the refrigerator, covered tightly, for 3-4 days. Can be prepared a day in advance.