Description
A creamy and refreshing no-bake raspberry cheesecake dessert featuring a buttery graham cracker crust, smooth cheesecake filling, and sweet-tart raspberry topping. This elegant dessert is easy to prepare and perfect for gatherings, celebrations, or anytime you want a fruity and indulgent treat.
Ingredients
- For the Crust:
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 2 tablespoons granulated sugar
- For the Cheesecake Filling:
- 16 ounces cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy cream
- 1 1/2 cups fresh raspberries
- For the Topping:
- 1/3 cup raspberry preserves
- 1/2 cup fresh raspberries
- Whipped cream, for serving
Instructions
- In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar until evenly mixed.
- Press the crust mixture firmly into the bottom of an 8-inch serving dish or individual dessert cups.
- Place the crust in the refrigerator while preparing the filling.
- In a large bowl, beat the softened cream cheese until smooth and creamy.
- Add the powdered sugar and vanilla extract, mixing until fully combined.
- In a separate bowl, whip the heavy cream until soft peaks form.
- Gently fold the whipped cream into the cream cheese mixture until smooth and fluffy.
- Carefully fold in the fresh raspberries, leaving some pieces intact for texture.
- Spread the cheesecake filling evenly over the prepared crust.
- Cover and refrigerate for at least 4 hours or until firm and set.
- Before serving, spread raspberry preserves over the top and garnish with fresh raspberries and whipped cream.
Notes
- Use softened cream cheese for the smoothest filling texture.
- Frozen raspberries can be used if thawed and drained well.
- For extra crunch, add chopped nuts or white chocolate to the crust.
- This dessert can be prepared a day ahead for even better flavor and texture.
- Serve chilled for the best consistency and flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 410
- Sugar: 24g
- Sodium: 240mg
- Fat: 31g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 90mg
