Description
A refreshing and creamy no bake raspberry cheesecake that’s effortless to make and a delight to share.
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1 cup heavy cream
- ¾ cup sugar
- 1 teaspoon vanilla extract
- 2 cups fresh raspberries
Instructions
- In a mixing bowl, combine graham cracker crumbs and melted butter. Press into the bottom of a springform pan and chill for 30 minutes.
- Heat half of the raspberries with sugar and a splash of water until syrupy, then blend until smooth and strain to remove seeds.
- Beat cream cheese until smooth, add sugar and vanilla, then fold in whipped heavy cream until combined.
- Spoon filling into the crust, drizzle with raspberry sauce, and swirl to marble.
- Cover and refrigerate for at least 4 hours or overnight.
- Garnish with remaining raspberries before serving.
Notes
Use room temperature cream cheese for a smoother filling. Be careful not to overmix the whipped cream.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 300mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 50mg
Keywords: no bake, raspberry cheesecake, dessert, summer dessert, easy cheesecake