No-Bake Raspberry Cheesecake
This no-bake raspberry cheesecake features a creamy, airy filling over a buttery graham cracker crust, topped with a bright raspberry sauce for an elegant dessert without the fuss of baking.
Ingredients
For the graham crust
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
For the cheesecake filling
- 2 cups cream cheese, softened Use full-fat cream cheese for best results.
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy cream Chilled heavy cream is preferable.
For the raspberry topping
- 1 cup fresh raspberries Frozen can be used but may result in a runnier topping.
- 1/2 cup sugar
- 1 tablespoon lemon juice
Instructions
Prepare the graham crust
- In a bowl, combine the graham cracker crumbs and melted butter until evenly moistened. Press firmly into the bottom of a 9-inch springform pan.
Make the cheesecake filling
- Beat the softened cream cheese with powdered sugar and vanilla until smooth and lump-free.
- In a chilled bowl, whip the heavy cream to stiff peaks.
- Fold a third of the whipped cream into the cream cheese mixture, then fold in the rest until smooth.
Assemble and chill
- Pour the cream cheese filling over the crust and smooth the top. Chill for at least 4 hours or until firm.
Make the raspberry topping
- Combine raspberries, sugar, and lemon juice in a saucepan. Cook over medium heat, stirring occasionally, until thickened (about 5–7 minutes).
- Cool the sauce to room temperature before pouring over the chilled cheesecake.
Notes
For the best results, use block cream cheese at room temperature and ensure the raspberry sauce is chilled before pouring.