Indulge in the creamy, dreamy delight of a No Bake Raspberry Cheesecake that’s as simple to make as it is to devour! This luscious dessert combines the rich flavors of cream cheese and the tartness of fresh raspberries, all nestled atop a buttery graham cracker crust. Perfect for warm days or special occasions, this cheesecake requires no baking, making it an effortless showstopper for your next gathering. With just a few ingredients and a little patience, you can whip up a dessert that will have everyone asking for seconds. Ready to impress your friends and family? Let’s dive into this delightful recipe!
Prep Time: 30 mins
Cook Time: -
Total Time: 4 hrs 30 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 16 oz cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy cream
- 1 cup fresh raspberries
Instructions
- In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix thoroughly until the mixture resembles wet sand and can hold its shape when pressed.
- Transfer the graham cracker mixture into a 9-inch springform pan. Use the back of a spoon or flat-bottomed measuring cup to press the crumbs firmly and evenly across the bottom of the pan. Place the pan in the refrigerator to chill while preparing the filling.
- In a large mixing bowl, beat the softened cream cheese using an electric mixer until smooth and creamy, with no visible lumps.
- Gradually add powdered sugar and vanilla extract to the cream cheese. Mix on medium speed until well combined and the mixture is light and fluffy.
- In a separate bowl, whip the heavy cream using an electric mixer until stiff peaks form. This will take approximately 3-4 minutes.
- Gently fold the whipped cream into the cream cheese mixture using a spatula, being careful not to deflate the cream. Mix until fully incorporated and smooth.
- Remove the chilled crust from the refrigerator and pour the cream cheese filling over the graham cracker base. Spread evenly with a spatula.
- Arrange fresh raspberries on top of the cheesecake, gently pressing them slightly into the filling.
- Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to allow the cheesecake to set completely.
- Before serving, carefully remove the springform pan sides. Slice into 8 equal portions and serve chilled.
Tips
- Chill for Perfection: Allow the cheesecake to chill for at least 4 hours, but overnight is even better! This extra time helps the flavors meld and ensures a firmer texture.
- Use Fresh Ingredients: For the best flavor, opt for fresh raspberries and high-quality cream cheese. Fresh ingredients make a noticeable difference in taste and presentation.
- Avoid Overmixing: When folding the whipped cream into the cream cheese mixture, be gentle! Overmixing can deflate the whipped cream, leading to a denser cheesecake.
- Customize Your Toppings: Feel free to get creative with your toppings! Try adding a raspberry sauce, chocolate shavings, or even a sprinkle of lemon zest for an extra zing.
- Springform Pan Savvy: If you’re worried about sticking, line the bottom of your springform pan with parchment paper before adding the crust. This will make it easier to remove the cheesecake once it’s set.
- Serve Chilled: This cheesecake is best served cold, so keep it refrigerated until you're ready to enjoy it. Garnish with extra raspberries or a dollop of whipped cream for a stunning presentation!
Nutrition Facts
Calories: 450kcal
Carbohydrates: 35g
Protein: 6g
Fat: 32g
Saturated Fat: 19g
Cholesterol: 95mg
