Description
This No Bake Raspberry Cheesecake is a creamy, luscious dessert featuring a buttery graham cracker crust and a smooth cream cheese filling topped with a fresh, homemade raspberry sauce. Perfect for warm days or when you want a quick, elegant treat that requires no oven time.
Ingredients
Scale
Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup unsalted butter, melted
Cheesecake Filling
- 16 oz (2 cups) cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy cream
Raspberry Topping
- 1 1/2 cups fresh raspberries (or frozen, thawed)
- 1/4 cup sugar
- 1 tablespoon lemon juice
- 1 teaspoon cornstarch (optional, for thickening)
Instructions
- Prepare the crust: Combine graham cracker crumbs, sugar, and melted butter in a medium bowl. Stir until the mixture resembles wet sand. Press firmly into the bottom of a 9-inch springform pan or pie dish. Chill in the refrigerator for 10-15 minutes to set.
- Make the cheesecake filling: Beat softened cream cheese, powdered sugar, and vanilla extract together until smooth and creamy. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully combined and airy.
- Assemble and chill: Pour the cheesecake filling over the chilled crust, smoothing into an even layer. Refrigerate for at least 4 hours or preferably overnight, allowing the cheesecake to set completely.
- Prepare the raspberry topping: In a small saucepan, combine raspberries, sugar, and lemon juice. Cook over medium heat for 5-7 minutes, stirring occasionally until the raspberries break down and the mixture thickens slightly. If desired, stir in cornstarch dissolved in a teaspoon of water to further thicken. Remove from heat and allow to cool to room temperature.
- Finish and serve: Once the cheesecake has set, spread the cooled raspberry topping evenly over the top. Garnish with fresh raspberries if desired. Slice and serve chilled for a refreshing dessert.
Notes
- For best results, use full-fat cream cheese and heavy cream to achieve a rich and creamy texture.
- Chilling time can be extended overnight to ensure the cheesecake is firm and slices cleanly.
- The raspberry topping can be made ahead and refrigerated for up to 2 days.
- If using frozen raspberries, make sure they are fully thawed and drained to prevent excess liquid in the topping.
- Optional cornstarch helps thicken the raspberry sauce for a more stable topping.
- Ensure the cream cheese is softened to prevent lumps in the filling.
