Description
This No Bake Raspberry Cheesecake is a creamy, luscious dessert that requires no oven time. With a crunchy graham cracker crust, smooth cream cheese filling, and a tangy raspberry topping, it’s perfect for warm days or when you want a quick and impressive treat. Refrigerate for a few hours to let it set, and enjoy a refreshing, fruity cheesecake that’s both rich and light.
Ingredients
Scale
Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup unsalted butter, melted
Cheesecake Filling
- 16 oz (2 cups) cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy cream
Raspberry Topping
- 1 1/2 cups fresh raspberries (or frozen, thawed)
- 1/4 cup sugar
- 1 tablespoon lemon juice
- 1 teaspoon cornstarch (optional, for thickening)
Instructions
- Prepare the crust: Combine graham cracker crumbs, 1/4 cup sugar, and melted butter in a medium bowl. Stir until the mixture resembles wet sand. Press the mixture evenly into the bottom of a 9-inch springform pan or pie dish. Chill in the refrigerator for 10-15 minutes to firm up.
- Make the cheesecake filling: Beat the softened cream cheese, powdered sugar, and vanilla extract together until smooth and creamy. In a separate bowl, whip the heavy cream to stiff peaks. Gently fold the whipped cream into the cream cheese mixture to create a light and fluffy filling.
- Assemble the cheesecake: Pour the cream cheese mixture over the chilled crust. Use a spatula to smooth it into an even layer. Refrigerate the cheesecake for at least 4 hours, or preferably overnight, until it is fully set.
- Prepare the raspberry topping: In a small saucepan, combine the raspberries, 1/4 cup sugar, and lemon juice. Cook over medium heat for 5-7 minutes, stirring occasionally, until the raspberries break down and the mixture thickens slightly. If desired, stir in 1 teaspoon of cornstarch to thicken further. Remove from heat and let the topping cool to room temperature.
- Serve: Once the cheesecake is set, spread the cooled raspberry topping evenly over the top. Garnish with fresh raspberries if desired. Slice and serve chilled for a refreshing dessert experience.
Notes
- Use a springform pan for easy removal of the cheesecake.
- For best results, chill the cheesecake overnight.
- The cornstarch in the raspberry topping is optional but helps achieve a thicker consistency.
- Freeze leftover cheesecake for up to 1 month.
- Substitute fresh raspberries with any berry of your choice.
