Description
A delicious and creamy no-bake raspberry cheesecake that’s easy to make.
Ingredients
Scale
- 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