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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 minutes
3 hours hours
Total Time 3 hours hours 20 minutes minutes
Servings 8 people
Calories 482kcal
Author Stacy Roman
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
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