Description
A delicious and refreshing no-bake cheesecake layered with a sweet raspberry sauce. Perfect for any occasion!
Ingredients
Scale
- 1 3/4 cups graham crackers (about 14 graham crackers)
- 1/8 teaspoon salt
- 6 tablespoons unsalted butter, melted
- 1/4 cup granulated sugar
- 1/4 cup water
- 1 1/2 tablespoons cornstarch
- 2 teaspoons lemon juice
- 12 ounces raspberries (fresh or frozen)
- 2/3 cup granulated sugar
- 1 1/4 cups heavy cream
- 24 ounces (3 blocks) cream cheese, softened
- 1 1/2 cups powdered sugar
- 1/4 cup sour cream, room temperature
- 2 teaspoons pure vanilla extract
Instructions
- Make the crust: Combine graham cracker crumbs, salt, sugar, and melted butter. Press into a 9-inch springform pan and freeze for 30 minutes.
- Make the raspberry sauce: Whisk together water, cornstarch, and lemon juice. Cook raspberries and sugar over medium heat until thickened. Cool and strain to remove seeds.
- Make the cheesecake filling: Whip heavy cream to stiff peaks. Beat cream cheese and powdered sugar until smooth. Mix in sour cream and vanilla. Fold in whipped cream.
- Assemble the cheesecake: Fold 1 cup of raspberry sauce into the filling, spread half over crust, swirl in remaining raspberry sauce, and top with remaining filling. Refrigerate for at least 6 hours.
- Serve: Remove from pan, slice, and enjoy chilled.
Notes
Store leftovers in an airtight container in the refrigerator for 3-4 days. Use room temperature cream cheese for easier mixing.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: No Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 200mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg
Keywords: no bake cheesecake, raspberry dessert, easy cheesecake