Description
A delightful no-bake dessert featuring a creamy cheesecake filling paired with fresh raspberry sauce, perfect for warm days or 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 cup 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: Place the graham crackers in a food processor and pulse until finely ground into crumbs. In a bowl, combine graham cracker crumbs, salt, sugar, and melted butter. Press evenly into the bottom and up the sides of a 9-inch springform pan. Freeze for 30 minutes.
- Make the Raspberry Sauce: Whisk together water, cornstarch, and lemon juice in a small bowl. In a saucepan, combine raspberries and sugar; cook over medium heat for about 5 minutes until thickened. Cool and strain through a sieve.
- Make the Cheesecake Filling: Whip heavy cream until stiff peaks form. In another bowl, beat cream cheese and powdered sugar until smooth. Add sour cream and vanilla; mix well. Gently fold whipped cream into cream cheese mixture.
- Assemble the Cheesecake: Fold 1 cup of raspberry sauce into the cheesecake filling. Spread half of the filling over the crust, spoon half of the raspberry sauce on top, and swirl. Top with remaining filling and raspberry sauce; swirl again. Refrigerate for at least 6 hours or overnight.
- Serve and Enjoy: Remove sides of springform pan, slice, and serve chilled.
Notes
For firmer texture, chill overnight. Leftovers can be stored in the refrigerator for 3-4 days.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: No-Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 28g
- Sodium: 120mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 50mg
Keywords: cheesecake, no bake, raspberry, dessert, easy dessert