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Easy No Bake Raspberry Cheesecake

A perfect slice of creamy raspberry cheesecake topped with a rich, drizzled raspberry sauce.
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Make this creamy, refreshing no bake raspberry cheesecake with a simple graham cracker crust. It is an easy summer dessert that impresses guests.

Ingredients

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  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar (for crust)
  • 6 tablespoons unsalted butter, melted
  • 3 (8 ounce) packages cream cheese, softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1/4 cup heavy cream
  • 1 cup fresh or frozen raspberries (for sauce)
  • 2 tablespoons granulated sugar (for sauce)
  • 1 teaspoon lemon juice (for sauce)

Instructions

  1. Prepare the crust: Mix graham cracker crumbs, 1/4 cup sugar, and melted butter until combined. Press the mixture firmly into the bottom of a 9-inch springform pan. Chill the crust while you prepare the filling.
  2. Make the raspberry sauce: Combine raspberries, 2 tablespoons sugar, and lemon juice in a small saucepan. Cook over medium heat, stirring occasionally, until the raspberries break down and the sauce thickens slightly, about 8 minutes. Remove from heat and let it cool completely.
  3. Prepare the cheesecake filling: In a large bowl, beat the softened cream cheese until smooth. Add the powdered sugar and beat until fully incorporated. Mix in the vanilla extract and heavy cream until the filling is creamy and light.
  4. Assemble the cheesecake: Spread half of the cream cheese filling over the chilled crust. Drizzle half of the cooled raspberry sauce over the filling. Top with the remaining cream cheese filling. Drizzle the remaining raspberry sauce over the top.
  5. Create the swirl: Use a knife or skewer to gently swirl the raspberry sauce through the cheesecake layers to create ribbons. Do not overmix.
  6. Chill: Cover the pan loosely with plastic wrap and refrigerate for at least 6 hours, or preferably overnight, until the cheesecake is firm.
  7. Serve: Release the springform pan sides before slicing. Serve your creamy raspberry cheesecake cold.

Notes

  • For the best creamy texture, ensure your cream cheese is fully softened to room temperature before mixing.
  • If you want a thicker sauce, simmer it for a few extra minutes.
  • This recipe works well as a summer raspberry cheesecake because it requires no oven time.

Nutrition

Find it online: https://mdlatdmm.com/easy-creamy-raspberry-cheesecake-recipe/