Description
This No Bake Raspberry Cheesecake is a creamy and refreshing dessert featuring a buttery graham cracker crust, smooth cream cheese filling mixed with fresh raspberry puree, and a homemade raspberry sauce swirl. It requires no baking, just chilling, making it perfect for warm days or when you want an easy yet impressive treat. Garnished with whipped cream and fresh raspberries, this American-style cheesecake offers a perfect balance of sweetness and tartness with a silky texture.
Ingredients
Scale
Crust
- 2 ¼ cups graham cracker crumbs (about 250 grams)
- ½ cup melted butter
Raspberry Sauce
- 340 grams fresh raspberries (about 1 12oz container)
- ¾ cup granulated sugar
- 2 tablespoons corn starch
Cheesecake Filling
- 750 grams cream cheese (3 – 8oz packages), room temperature
- 1 cup powdered sugar
- ¾ cup heavy whipping cream
- Whipped cream and additional fresh raspberries for garnish
Instructions
- Prepare the Pan: Line an 8-9″ springform pan with parchment paper if desired to ensure easy removal of the cheesecake later.
- Make the Crust: In a medium bowl, combine the graham cracker crumbs with the melted butter. Press this mixture firmly into the bottom and about ½ inch up the sides of the prepared springform pan to form an even crust layer.
- Prepare Raspberry Puree: Puree the fresh raspberries using a food processor or blender. Strain the puree through a fine mesh sieve to remove the seeds for a smooth sauce.
- Cook Raspberry Sauce: In a medium pan, whisk together the strained raspberry puree (about 1 cup), granulated sugar, and corn starch until combined. Cook over medium heat, stirring frequently, until the mixture thickens, about 5 minutes. Set aside to cool slightly.
- Make Cheesecake Filling: In a large bowl, beat the cream cheese with an electric mixer until smooth. Add the powdered sugar and beat until fluffy and well incorporated. Mix in nearly all the raspberry sauce (about 1 cup), reserving a few tablespoons for swirling on top. Beat until the filling is evenly mixed.
- Whip the Cream: In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cheesecake filling using a spatula or an electric mixer on low speed to preserve airiness.
- Adjust Sweetness: Taste the cheesecake filling and add more powdered sugar if you prefer it sweeter.
- Assemble: Pour the cheesecake filling over the prepared crust in the springform pan. Spoon the remaining raspberry sauce on top in dollops and swirl gently with a knife or skewer to create a marbled effect.
- Chill: Refrigerate the cheesecake for at least 8 hours or overnight for best results to allow it to set properly.
- Garnish and Serve: Before serving, decorate the cheesecake with whipped cream and fresh raspberries as desired to enhance presentation and flavor.
Notes
- The amount of raspberries can be adjusted slightly; using less will reduce the raspberry flavor intensity but still works well in the recipe.
- This updated recipe incorporates whipped cream into the filling for improved stability compared to earlier versions that did not use it.
- Powdered sugar is used in the filling instead of granulated sugar to achieve a smoother texture without graininess.
Nutrition
- Serving Size: 1 slice (approx. 1/12th of cheesecake)
- Calories: 350 kcal
- Sugar: 25 g
- Sodium: 230 mg
- Fat: 26 g
- Saturated Fat: 15 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.3 g
- Carbohydrates: 23 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 75 mg
