Description
Raspberry Cheesecake (No Bake) is a creamy, elegant dessert with a graham cracker crust, rich cheesecake filling, and tangy raspberry topping—all without turning on the oven. It’s perfect for warm days and make-ahead entertaining.
Ingredients
- For the crust:
- 1 1/2 cups graham cracker crumbs
- 6 tbsp unsalted butter, melted
- 2 tbsp sugar
- For the cheesecake filling:
- 16 oz cream cheese, softened
- 3/4 cup powdered sugar
- 1 tsp vanilla extract
- 1 tbsp lemon juice
- 1 cup heavy whipping cream, cold
- For the raspberry topping:
- 2 cups fresh or frozen raspberries
- 1/4 cup sugar
- 1 tbsp lemon juice
- 2 tsp cornstarch + 2 tbsp water (slurry)
Instructions
- Make the crust: Mix graham cracker crumbs, melted butter, and sugar in a bowl. Press into the bottom of a springform pan and chill in the fridge while making the filling.
- Make the filling: Beat softened cream cheese until smooth. Add powdered sugar, vanilla, and lemon juice; mix until well combined.
- In a separate bowl, whip cold heavy cream to stiff peaks. Gently fold into the cream cheese mixture until smooth and fluffy.
- Spread the filling over the chilled crust, smoothing the top. Cover and refrigerate for at least 6 hours or overnight to set.
- Make the raspberry topping: In a saucepan, combine raspberries, sugar, and lemon juice. Cook over medium heat until raspberries break down. Stir in cornstarch slurry and simmer until thickened. Let cool completely.
- Once the cheesecake is set, spoon the cooled raspberry topping over it. Chill again until ready to serve.
Notes
- Use a hot, dry knife for clean slices.
- Frozen raspberries work well—no need to thaw first.
- Substitute crust with digestive biscuits, vanilla wafers, or Oreos.
- Swirl raspberry topping into filling for a marbled effect.
- For a lighter version, substitute some cream cheese with Greek yogurt.
Nutrition
- Serving Size: 1 slice
- Calories: 370
- Sugar: 22g
- Sodium: 220mg
- Fat: 26g
- Saturated Fat: 16g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 80mg
