Description
This No Bake Raspberry Cheesecake is a delightful and refreshing dessert perfect for summer indulgence. With a buttery graham cracker crust, a luscious raspberry sauce, and a creamy cheesecake filling, every bite is a burst of fruity sweetness and creamy goodness. Garnished with whipped cream and fresh raspberries, this cheesecake is a showstopper at any gathering.
Ingredients
Crust
- 2 ¼ cups graham cracker crumbs (about 250 grams)
- ½ cup melted butter
Raspberry Sauce
- 340 grams fresh raspberries* (1 12oz container)
- ¾ cup granulated sugar
- 2 tablespoons corn starch
Cheesecake
- 750 grams cream cheese (3-8oz packages), room temperature
- 1 cup powdered sugar
- ¾ cup heavy whipping cream
- Whipped cream and raspberries for garnish
Instructions
- Prepare Crust: Line a 8-9″ springform pan with parchment paper if desired. In a bowl, mix graham cracker crumbs and melted butter. Press firmly into the bottom and sides of the pan.
- Make Raspberry Sauce: Puree raspberries, strain, then cook with sugar and corn starch until thickened. Set aside to cool.
- Prepare Cheesecake Filling: Beat cream cheese until smooth, add powdered sugar, and raspberry puree. Whip cream and fold into the cheesecake mixture.
- Assemble: Pour filling into crust, top with remaining sauce, and swirl. Refrigerate for at least 8 hours or overnight.
- Garnish and Serve: Top with whipped cream and raspberries before serving.
Notes
- The amount of raspberries can be adjusted to taste.
- Adding whipped cream to the filling enhances stability and texture.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 518 cal
- Sugar: 30g
- Sodium: 377mg
- Fat: 37g
- Saturated Fat: 21g
- Unsaturated Fat: 12g
- Trans Fat: 0.3g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 100mg
