Introduction
Treat yourself to the heavenly flavors of our No-Bake Raspberry Cheesecake recipe. This delightful dessert combines the creamy richness of cheesecake with the vibrant sweetness of fresh raspberries, all nestled atop a buttery graham cracker crust. Best of all, this cheesecake requires no baking, making it the perfect dessert for any occasion, from casual gatherings to elegant dinner parties. Indulge in a slice of pure bliss with this easy and delicious no-bake cheesecake recipe.
Ingredients
Prepare to make No-Bake Raspberry Cheesecake with the following ingredients:
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Cheesecake Filling:
- 16 ounces cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy cream, chilled
For the Raspberry Topping:
- 2 cups fresh raspberries
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- 2 tablespoons water
Instructions
Step 1: Make Crust
In a mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted unsalted butter. Mix until the crumbs are evenly moistened.
Step 2: Press Crust
Press the graham cracker mixture into the bottom of a 9-inch springform pan, using the back of a spoon or your fingers to create an even layer. Place the pan in the refrigerator while you prepare the cheesecake filling.
Step 3: Prepare Cheesecake Filling
In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy. Add the powdered sugar and vanilla extract, and beat until well combined and fluffy.
Step 4: Whip Cream
In a separate mixing bowl, whip the chilled heavy cream with an electric mixer on high speed until stiff peaks form.
Step 5: Fold Cream into Cream Cheese Mixture
Gently fold the whipped cream into the cream cheese mixture until evenly incorporated, being careful not to deflate the whipped cream.
Step 6: Spread Filling
Remove the springform pan from the refrigerator and spread the cheesecake filling evenly over the chilled graham cracker crust.
Step 7: Chill
Cover the pan with plastic wrap and refrigerate the cheesecake for at least 4 hours, or until firm and set.
Step 8: Make Raspberry Topping
In a saucepan, combine the fresh raspberries, granulated sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the raspberries break down and release their juices, about 5-7 minutes.
Step 9: Thicken with Cornstarch
In a small bowl, whisk together the cornstarch and water until smooth. Add the cornstarch mixture to the raspberry mixture and continue cooking, stirring constantly, until the mixture thickens, about 1-2 minutes. Remove from heat and let cool to room temperature.
Step 10: Top Cheesecake
Once the cheesecake is chilled and set, remove it from the refrigerator and carefully spread the raspberry topping over the top of the cheesecake.
Step 11: Serve and Enjoy
Slice the No-Bake Raspberry Cheesecake into portions and serve chilled. Garnish with additional fresh raspberries, if desired. Enjoy the creamy richness of the cheesecake paired with the vibrant sweetness of the raspberry topping in every heavenly bite.