Description
Raspberry cheesecake (no bake) is a delectable dessert that combines a creamy filling with a buttery graham cracker crust and is topped with a vibrant raspberry sauce. This easy-to-make treat is perfect for any occasion, from summer picnics to holiday gatherings. It strikes the ideal balance of sweetness and tartness, making it a delightful choice for satisfying your sweet cravings. With no baking required, this recipe is not only simple but also allows for customization with various toppings. Impress your guests with this refreshing dessert that’s sure to be the centerpiece of your dessert table!
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 (plus extra for garnish)
- ½ cup granulated sugar
- 1 tablespoon lemon juice
Instructions
- Prepare the crust by combining graham cracker crumbs, melted butter, and sugar in a mixing bowl. Press the mixture firmly into the bottom of a springform pan and refrigerate.
- Make the cheesecake filling by beating softened cream cheese until smooth. Gradually add powdered sugar and vanilla extract. In another bowl, whip heavy cream until stiff peaks form and fold into the cream cheese mixture.
- Pour the filling over the chilled crust and smooth out the top. Cover and refrigerate for at least 4 hours or until set.
- For the raspberry sauce, cook fresh raspberries, sugar, and lemon juice in a saucepan until softened. Let cool before drizzling over the cheesecake.
- Prep Time: 20 minutes
- Cook Time: N/A
- Category: Dessert
- Method: No bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 330
- Sugar: 22g
- Sodium: 210mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg