Description
A creamy, refreshing no-bake raspberry cheesecake topped with vibrant raspberry sauce, perfect for any occasion.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 16 oz cream cheese, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 2 cups fresh raspberries (or thawed frozen raspberries)
- 1 cup heavy whipping cream
- 2 tbsp granulated sugar (for raspberry sauce)
Instructions
- Prepare the crust by crushing the graham crackers until fine and mixing with melted butter until it resembles wet sand.
- Press the crumb mixture into the bottom of a 9-inch springform pan and chill in the fridge.
- In a mixing bowl, beat the softened cream cheese with powdered sugar and vanilla extract until smooth.
- In another bowl, whip the heavy cream until stiff peaks form, then gently fold into the cream cheese mixture.
- Pour the filling over the crust and smooth the top, then refrigerate for at least 4 hours or overnight.
- While chilling, prepare the raspberry sauce by cooking fresh raspberries and sugar in a saucepan until thickened, then cool.
- Once set, remove the cheesecake from the pan and drizzle with raspberry sauce before serving.
Notes
For best results, use room-temperature cream cheese and chill thoroughly for proper setting.
- Prep Time: 15
- Cook Time: 10
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 15g
- Sodium: 200mg
- Fat: 21g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg