Oh my goodness, let me tell you about this no bake raspberry cheesecake! It’s an absolute dream—creamy, dreamy, and oh-so-easy to whip up! I remember the first time I made it for a family gathering; I was a little nervous, but it turned out to be the star of the show! The tangy raspberries paired with that luscious cream cheese filling are just heavenly. Plus, there’s no oven involved, which is a total win during those hot summer days. Trust me, whether you’re celebrating a birthday or just treating yourself, this cheesecake will impress everyone and leave them begging for the recipe!
Ingredients for No Bake Raspberry Cheesecake
- 1 1/2 cups graham cracker crumbs: This will form the deliciously buttery crust that holds everything together.
- 1/2 cup unsalted butter, melted: Adds richness to the crust and helps it stick together perfectly.
- 1 cup powdered sugar: Sweetens the filling and gives it that smooth, creamy texture.
- 16 oz cream cheese, softened: The star ingredient that makes this cheesecake rich and creamy—make sure it’s at room temperature for easy mixing!
- 1 cup heavy whipping cream: Whipped to fluffy perfection, it adds lightness to the cheesecake.
- 1 cup fresh raspberries: These little gems bring that fresh, tangy flavor—definitely use fresh for the best taste!
- 1 tsp vanilla extract: Just a splash adds a warm, comforting flavor to the filling.
How to Prepare No Bake Raspberry Cheesecake
Now, let’s dive into the fun part—making this fabulous cheesecake! Follow these straightforward steps, and you’ll have a showstopper dessert in no time!
Step 1: Prepare the Crust
First up, grab a bowl and mix those graham cracker crumbs with the melted butter until it looks like wet sand. You want to make sure everything’s well combined! Then, take your mixture and press it firmly into the bottom of a springform pan. I like to use the back of a measuring cup to really pack it down. This will create a solid base for our cheesecake, so don’t skimp on the pressing!
Step 2: Make the Cheesecake Filling
In another bowl, beat your softened cream cheese until it’s super smooth—no lumps allowed! Once that’s done, add in the powdered sugar and vanilla extract. Mix it all together until everything is perfectly blended and creamy. This is where the magic begins—trust me, the smell is divine!
Step 3: Whip the Cream
Now, let’s whip that heavy cream! Using a mixer, beat the cream until stiff peaks form—this is crucial for that airy texture we want in our cheesecake. When you lift the beaters, the peaks should stand tall and proud! This step is key to making the cheesecake light and fluffy, so keep an eye on it.
Step 4: Combine and Fold
Time to combine! Gently fold the whipped cream into your cream cheese mixture. Use a spatula and be careful not to deflate the whipped cream; we want to keep all that lovely air in there! After that, fold in most of the fresh raspberries, leaving a few aside for topping. This part is so satisfying—watching those beautiful berries get mixed in!
Step 5: Assemble and Chill
Pour the luscious filling into your prepared crust, smoothing the top with a spatula. Now, here’s the hard part: you need to let it chill in the fridge for at least 4 hours, or even better, overnight if you can! This allows it to set perfectly. When it’s ready, top it with those reserved raspberries, and you’re all set to serve this beauty!
Why You’ll Love This Recipe
- Super easy to make: With just a few simple steps, you’ll have a stunning dessert ready to impress!
- No baking required: Perfect for hot days when you want to avoid turning on the oven.
- Fresh raspberry flavor: The juicy raspberries add a burst of tangy sweetness that complements the creamy filling beautifully.
- Perfect for gatherings: Whether it’s a birthday, picnic, or holiday, this cheesecake is always a crowd-pleaser!
- Make ahead: It’s a great option for preparing in advance, giving you more time to enjoy your event!
Tips for Success
Alright, here are my top tips to ensure your no bake raspberry cheesecake turns out absolutely perfect! First, always use fresh raspberries for the best flavor—frozen ones can make the filling watery. Second, if you can, let your cheesecake chill overnight; it really helps the flavors meld and gives it that perfect texture. Also, when folding the whipped cream into the cream cheese, be gentle to keep it fluffy. And don’t forget to check your cream cheese; it should be really soft to make mixing easier. Trust me, these little tweaks will take your cheesecake to the next level!
Nutritional Information
Let’s talk about the nutritional values for this dreamy no bake raspberry cheesecake! Each slice has about 320 calories, with 22g of fat, 4g of protein, and 30g of carbs. Keep in mind these values are estimates and can vary based on specific ingredients used. Enjoy every delicious bite!
FAQ About No Bake Raspberry Cheesecake
Got questions? I’ve got answers! First off, can I use frozen raspberries? You can, but be aware they might release extra moisture, which could affect the texture. It’s best to stick with fresh if you can! Next up, how long can I store this cheesecake? You can keep it in the fridge for about 3-4 days, but it’s best enjoyed fresh. And finally, can I make this ahead of time? Absolutely! This cheesecake is perfect for making a day or two ahead, allowing those flavors to really develop. Just remember to cover it well in the fridge!
Serving Suggestions
When it comes to serving your no bake raspberry cheesecake, I love pairing it with a steaming cup of coffee or a refreshing herbal tea. It really elevates the whole experience! For a little extra flair, consider garnishing with fresh mint leaves or a drizzle of raspberry sauce for that wow factor!
For more delicious cheesecake recipes, check out our strawberry cheesecake recipe or our no bake cherry cheesecake. If you’re interested in the health benefits of raspberries, you can read more about it here.
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No Bake Raspberry Cheesecake: 5 Reasons to Indulge
- Total Time: 4 hours 20 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A delicious and creamy no-bake raspberry cheesecake that’s easy to make.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1 cup powdered sugar
- 16 oz cream cheese, softened
- 1 cup heavy whipping cream
- 1 cup fresh raspberries
- 1 tsp vanilla extract
Instructions
- In a bowl, mix graham cracker crumbs and melted butter until combined.
- Press the mixture into the bottom of a springform pan to form the crust.
- In another bowl, beat the cream cheese until smooth.
- Add powdered sugar and vanilla extract to the cream cheese, mixing until well combined.
- In a separate bowl, whip the heavy cream until stiff peaks form.
- Fold the whipped cream into the cream cheese mixture gently.
- Fold in the raspberries, reserving some for topping.
- Pour the filling into the crust and smooth the top.
- Refrigerate for at least 4 hours or until set.
- Top with reserved raspberries before serving.
Notes
- Use fresh raspberries for best flavor.
- Let the cheesecake chill overnight for better results.
- Garnish with mint leaves for a fresh touch.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 15g
- Sodium: 150mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg
Keywords: no bake raspberry cheesecake