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 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.
Sure, vanilla wafer or chocolate crust are great options.
This cheesecake could be made in a pie pan or a cake pan.
Yes, fresh berries would make a great option.
Yes, as long as it's refrigerated it can be made up to 2-3 days ahead.
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.
Tips For A Great No-Bake Cheesecake :
- Make sure whipping cream is very cold
- Use full fat cream cheese and make sure its room temperature
- Refrigerate 4-6 hours to make sure it sets well.
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
Gather ingredients for the cheesecake. Crust and Topping
Crush Graham Crackers in a food processor. Mix with melted butter, cinnamon, and brown sugar.
Mix cheesecake filling together with an electric mixer.
Making Raspberry Topping
Spread Raspberry Topping on Cheesecake and Refrigerate
Ready to serve.
More No-Bake Desserts :
Easy Delicious Cherry Cheesecake Party Dip
No-Bake Lemon Lush /Lasagna Extra Easy
Raspberry No-Bake Cheesecake
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
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