This No-Bake Raspberry Cheesecake is a quick and easy dessert that’s perfect for warm weather when you don’t want to turn on the oven. With a creamy, rich cheesecake filling and a tart raspberry topping, it offers the perfect balance of sweet and tangy flavors. The buttery graham cracker crust provides a satisfying crunch, while the smooth, velvety cheesecake filling is set to perfection without the need for baking. It’s a refreshing and indulgent treat for any occasion, from casual family dinners to special celebrations.
Ingredients:
For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup melted butter
For the cheesecake filling:
- 16 oz (2 packages) cream cheese, softened
- 1 cup heavy whipping cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
For the raspberry topping:
- 2 cups fresh raspberries
- 1/4 cup sugar
- 1 tablespoon lemon juice
Instructions:
- Prepare the crust:
- In a medium-sized bowl, mix the graham cracker crumbs, sugar, and melted butter until combined. Press the mixture into the bottom of a 9-inch springform pan or pie dish to form a firm, even layer. Refrigerate the crust for 10-15 minutes to set.
- Make the cheesecake filling:
- In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Add the powdered sugar, vanilla extract, and sour cream, continuing to beat until fully combined.
- In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until well combined, being careful not to deflate the whipped cream.
- Assemble the cheesecake:
- Spread the cheesecake filling evenly over the chilled graham cracker crust. Smooth the top with a spatula. Refrigerate the cheesecake for at least 4 hours, or preferably overnight, to allow it to set properly.
- Prepare the raspberry topping:
- In a small saucepan, combine the fresh raspberries, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the raspberries break down and the mixture thickens (about 5-7 minutes). Remove from heat and let cool to room temperature.
- Serve:
- Once the cheesecake has set, remove it from the refrigerator. Spoon the raspberry topping over the chilled cheesecake. Slice and serve cold.
This No-Bake Raspberry Cheesecake is a delicious, no-fuss dessert that will impress your guests with its rich, creamy texture and fresh berry flavor. It’s the perfect treat for any occasion!
