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    Home » All Recipes » Desserts » No-Bake Raspberry Cheesecake

    No-Bake Raspberry Cheesecake

    March 16, 2022 by Stacy Roman Leave a Comment

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    This No-Bake Raspberry Cheesecake is so delicious and easy to make. A graham cracker crust, a creamy no-bake cheesecake filling, and raspberry topping make up the perfect dessert.

    No-Bake Raspberry Cheesecake

    No-Bake desserts are my absolute favorites. In addition to this delicious No-Bake Raspberry Cheesecake, some of my favorites are Easy Mile High Strawberry Jell-O Pie, Easy No-Bake Fresh Peach, and Brown Sugar Pie, and Easy No-Bake Peppermint Cheesecake.

    No-Bake Raspberry Cheesecake
    Could You Use A Different Crust?

    Sure, vanilla wafer or chocolate crust are great options.

    What If I Don't Have a Spring Form Pan?

    This cheesecake could be made in a pie pan or a cake pan.

    Would Fresh Raspberries Work?

    Yes, fresh berries would make a great option.

    Can This Cheesecake Be Made Ahead?

    Yes, as long as it's refrigerated it can be made up to 2-3 days ahead.

    How Do I Store Left Over Cheesecake?

    It can be kept in the refrigerator for 3-4 days. If put in an airtight container it can be frozen for 3-4 months.

    No-Bake Raspberry Cheesecake

    Tips For A Great No-Bake Cheesecake :

    1. Make sure whipping cream is very cold
    2. Use full fat cream cheese and make sure its room temperature
    3. Refrigerate 4-6 hours to make sure it sets well.

    Raspberry Cheesecake

    How To Make Raspberry No-Bake Cheesecake :

    INGREDIENTS NEEDED :

    Graham Cracker Crust

    • Crushed Graham Crackers
    • Butter
    • Cinnamon
    • Brown Sugar

    Cheesecake Filling

    • Cream Cheese
    • Heavy Whipping Cream
    • Vanilla Extract
    • Lemon Juice
    • Powdered Sugar

    Raspberry Topping

    • Frozen or Fresh raspberries
    • Sugar
    • Corn Starch

    Ingredients for Cheesecake

    Gather ingredients for the cheesecake. Crust and Topping

    Graham Cracker Crust

    Crush Graham Crackers in a food processor. Mix with melted butter, cinnamon, and brown sugar.

    Cheesecake filling in process

    Mix cheesecake filling together with an electric mixer.

    Raspberry Topping in process

    Making Raspberry Topping

    Topping the cheesecake

    Spread Raspberry Topping on Cheesecake and Refrigerate

    Raspberry No-Bake Cheesecake

    Ready to serve.

    More No-Bake Desserts :

    Easy Delicious Cherry Cheesecake Party Dip

    No-Bake Strawberry Pie Baby

    No-Bake Lemon Lush /Lasagna Extra Easy

    Raspberry Cheesecake
    Print

    Raspberry No-Bake Cheesecake

    Raspberry topped cheesecake on a graham cracker crust
    Course Dessert
    Cuisine American
    Keyword Cheesecake, Graham Cracker, No-Bake, Raspberry
    Prep Time 20 minutes
    3 hours
    Total Time 3 hours 20 minutes
    Servings 8 people
    Calories 482kcal
    Author Stacy Roman

    Equipment

    • Food Processor
    • Electric Mixer
    • Mixing Bowl, serving bowl , spatula
    • Refrigerator
    • Stove

    Ingredients

    Graham Cracker Crust

    • 2 cups Graham Cracker Crumbs
    • 6 tbsp. Butter
    • 1 teaspoon Cinnamon
    • ⅓ cup Brown Sugar

    No-Bake Cheesecake Filling

    • 1 block (8oz.) Cream Cheese
    • 1 cup Heavy Whipping Cream
    • ½ cup Sour Cream
    • 1 teaspoon Vanilla Extract
    • 1 teaspoon Lemon Juice
    • ½ cup Powdered Sugar

    Raspberry Topping

    • 1 12 oz bag Frozen Raspberries
    • 1 cup Sugar
    • 3 tbsp. Corn Starch
    • 1 tsp. Lemon Juice

    Instructions

    No-Bake Graham Cracker Crust

    • In a food processor add graham crackers crush to course crumbs -pour into bowl
    • Add melted butter, cinnamon and brown sugar -mix well
    • It should be the consistency of wet sand.
    • Press crumbs into the bottom and sides of a springform pan -use a measuring cup or something flat to make the crust even.
    • Refrigerate for at least 30 minutes

    Raspberry Topping

    • In a saucepan whisk together sugar and corn starch until there are no lumps from corn starch.
    • Add Raspberries, stir in water, and lemon juice.
    • Cook on medium heat until it comes to a boil. Reduce heat to low stirring often until raspberries thicken and whole berries break down.
    • Turn heat off and allow to cool

    No-Bake Cheesecake Filling

    • In a mixing bowl, beat cream cheese until smooth
    • In a separate bowl put cold heavy cream and powdered sugar beat on high until stiff peaks form
    • Fold cream cheese mixture into whipped cream. Stir in sour cream, vanilla, and lemon juice.
    • Spread mixture onto graham cracker crust
    • Refrigerate for 30 minutes so it can begin to set.
    • Top with raspberries and refrigerate 3-4 hours before serving

    Nutrition

    Calories: 482kcal | Carbohydrates: 64g | Protein: 3g | Fat: 25g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 66mg | Sodium: 226mg | Potassium: 103mg | Fiber: 1g | Sugar: 47g | Vitamin A: 806IU | Vitamin C: 1mg | Calcium: 64mg | Iron: 1mg

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    About Stacy Roman

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