Description
A luscious and easy No Bake Raspberry Cheesecake featuring a buttery graham cracker crust, rich cream cheese filling swirled with fresh raspberry sauce, and topped with whipped cream and raspberries for a refreshing, creamy dessert that requires no baking and is perfect for any occasion.
Ingredients
Scale
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 Filling
- 750 grams cream cheese (3-8oz packages), room temperature
- 1 cup powdered sugar
- ¾ cup heavy whipping cream
Garnish
- Whipped cream
- Fresh raspberries
Instructions
- Prepare Pan and Crust: Line an 8-9 inch springform pan with parchment paper if desired for easy removal. In a medium bowl, combine the graham cracker crumbs and melted butter. Press the mixture firmly into the bottom and about half an inch up the sides of the pan to form the crust.
- Make Raspberry Puree: Puree fresh raspberries using a food processor or blender. Strain through a fine mesh sieve to remove seeds, yielding about 1 cup of smooth puree.
- Cook Raspberry Sauce: In a medium saucepan, combine the raspberry puree with ¾ cup granulated sugar and 2 tablespoons cornstarch. Whisk thoroughly to combine. Cook over medium heat, stirring frequently, until the mixture thickens, approximately 5 minutes. Remove from heat and let cool slightly.
- Beat Cream Cheese: In a large mixing bowl, beat the cream cheese with an electric mixer until smooth and creamy.
- Sweeten and Flavor Filling: Add 1 cup powdered sugar to the cream cheese and continue beating until the mixture is fluffy and smooth. Pour in almost all of the raspberry sauce (about 1 cup), reserving a few tablespoons for swirling, and beat until well combined.
- Whip Cream and Fold: In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cheesecake filling using a spatula or mixer set to low speed until fully incorporated and smooth.
- Adjust Sweetness: Taste the filling and adjust sweetness if necessary by adding more powdered sugar or raspberry sauce according to preference.
- Assemble Cheesecake: Pour the cheesecake filling into the prepared crust. Spoon the remaining raspberry sauce over the top and swirl lightly with a knife or skewer to create a pretty marbled effect.
- Chill: Refrigerate the cheesecake for at least 8 hours, preferably overnight, to allow it to set and develop flavor.
- Garnish and Serve: Before serving, garnish the cheesecake with dollops of whipped cream and fresh raspberries for an elegant presentation.
Notes
- The amount of raspberries can be adjusted if less is on hand; the flavor will be milder but still delicious.
- This recipe has been updated to include whipped cream in the filling for a creamier, more stable texture.
- Using powdered sugar instead of granulated sugar in the filling helps achieve a smoother texture.
Nutrition
- Serving Size: 1 slice (1/12th of cheesecake)
- Calories: 320
- Sugar: 24g
- Sodium: 200mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 90mg
