Description
This No-Bake Raspberry Cheesecake is a creamy and refreshing dessert that combines a crunchy graham cracker crust with a smooth cream cheese filling and a luscious homemade raspberry topping. Perfect for summer or any occasion when you want a delicious, easy-to-make treat without turning on the oven.
Ingredients
Scale
For the crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the filling
- 16 oz cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 1 1/2 cups heavy whipping cream, cold
For the topping
- 1 1/2 cups fresh or frozen raspberries
- 2 tablespoons sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch mixed with 2 tablespoons water
Instructions
- Prepare the crust: In a bowl, mix graham cracker crumbs, granulated sugar, and melted butter until well combined. Press the mixture firmly into the bottom of a 9-inch springform pan, creating an even crust layer. Place in the refrigerator to chill while you prepare the filling.
- Make the filling: In a large bowl, beat softened cream cheese, powdered sugar, vanilla extract, and lemon juice until smooth and creamy. In a separate bowl, whip the cold heavy whipping cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully combined and fluffy. Spread this filling evenly over the chilled crust and smooth the top surface.
- Prepare the raspberry topping: In a saucepan over medium heat, combine raspberries, sugar, and lemon juice. Stir frequently until the raspberries begin to break down and release juice. Add the cornstarch slurry (cornstarch mixed with water) and continue cooking, stirring constantly, until the mixture thickens, about 2 to 3 minutes. Remove from heat and let cool completely.
- Assemble the cheesecake: Once the raspberry topping has cooled, spread it evenly over the cream cheese filling.
- Chill and serve: Refrigerate the assembled cheesecake for at least 6 hours or overnight to allow it to set properly. Slice into 12 pieces and serve chilled.
Notes
- For a smoother raspberry topping, strain out the seeds after cooking.
- For a marbled effect, swirl some of the raspberry topping into the filling before chilling.
