Description
Indulge in the creamy and fruity delight of this No Bake Raspberry Cheesecake. With a buttery graham cracker crust, a luscious cream cheese filling swirled with fresh raspberries, and topped with more berries, this dessert is a perfect blend of sweet and tangy flavors.
Ingredients
Scale
Graham Cracker Crust:
- 1 1/2 cups graham cracker crumbs
- 1/3 cup granulated sugar
- 1/2 cup unsalted butter, melted
Cheesecake Filling:
- 16 ounces cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon fresh lemon juice
- 1 1/2 cups heavy whipping cream, cold
- 1 1/2 cups fresh raspberries
- Extra raspberries for topping
- Mint leaves for garnish (optional)
Instructions
- Graham Cracker Crust: In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Press into a 9-inch springform pan and refrigerate.
- Cheesecake Filling: Beat cream cheese until smooth. Add powdered sugar, vanilla, and lemon juice. Whip heavy cream until stiff peaks form. Fold whipped cream and raspberries into the cream cheese mixture.
- Assembly: Pour filling over chilled crust, refrigerate for at least 6 hours. Top with raspberries and mint leaves before serving.
Notes
- For a stronger raspberry flavor, swirl raspberry jam through the filling.
- This cheesecake is best served chilled.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 22g
- Sodium: 240mg
- Fat: 31g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 95mg
