No Bake Raspberry Cheesecake
User Reviews
5.0
3 reviews
Excellent
No Bake Raspberry Cheesecake
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This easy No Bake Raspberry Cheesecake is a beautiful and delicious dessert with a graham cracker crust, creamy, luscious filling and tons of fresh raspberry flavor in the topping!
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Ingredients
For the Crust:
- 1 ½ cups Graham cracker crumbs about 10 full size crackers
- ⅓ cup granulated sugar
- 6 Tablespoons unsalted butter melted
For the Cheesecake:
- 1 cup heavy whipping cream
- 12 ounces cream cheese softened
- ¾ cup powdered sugar
- 1 Tablespoon lemon zest
- 1 teaspoon lemon juice
For the Topping:
- 2 Tablespoons cornstarch
- ⅓ cup granulated sugar
- 2 cups fresh or frozen raspberries
- ⅓ cup water
- 1 teaspoon fresh lemon juice
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Instructions
For the Crust:
- In a food processor, pulse graham crackers (about 10 full size crackers) to make 1 ½ cup crumbs.
- Add sugar and melted butter and pulse until blended. Press crumbs into the bottoms of an 8 or 9-inch pie plate. Use the bottom of a cup or the heel of your hand to press firmly (make sure to go up the sides of the plate).
For the Cheesecake:
- In a mixing bowl, beat the heavy whipping cream until stiff peaks form. Set aside.
- In a separate mixing bowl, beat cream cheese, powdered sugar, lemon zest, and lemon juce. Beat until smooth, scraping down the sides of the bowl as needed.
- Using your mixer on low speed, fold the cream mixture into the cream cheese mixture. Do this slowly (or by hand) so you keep the fluffy whipped cream.
- Spread into graham cracker crust.
For the Topping:
- In a large saucepan, whisk cornstarch and sugar until no lumps remain. Add raspberries, water, and lemon juice and stir gently to combine.
- Cook over medium heat, stirring frequently to prevent it from burning, until the mixture thickens and becomes translucent. This will take about 10 minutes.
- Remove from heat. Cool completely before topping the cheesecake. Use a slotted spoon so you don't have extra juices. See notes below.
- Referigerate cheesecake for 8 hours, or overnight.
Notes
- Make the raspberry topping FIRST so that it can cool before topping the cheesecake. Or refrigerate it separately and assemble right before servings.
- Cream Cheese- make sure you are using block cream cheese, not the spreadable cream cheese in tubs. You'll need 1 ½ blocks of cream cheese.
- Not a fan of graham cracker crust? Use our favorite pie crust recipe instead!
- Granish with whipped cream, if desired.
- Store cheesecake in refrigerator for up to 4 days. Or freeze by wrapping in plastic wrap, then foil, for up to 2 months. Thaw in refrigerator overnight.
Nutrition Information
Show Details
Serving
1slice
Calories
532kcal
(27%)
Carbohydrates
50g
(17%)
Protein
5g
(10%)
Fat
36g
(55%)
Saturated Fat
21g
(105%)
Polyunsaturated Fat
12g
Cholesterol
99mg
(33%)
Sodium
217mg
(9%)
Fiber
4g
(16%)
Sugar
35g
(70%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 532 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 532kcal | 27% |
| Carbohydrates | 50g | 17% |
| Protein | 5g | 10% |
| Fat | 36g | 55% |
| Saturated Fat | 21g | 105% |
| Polyunsaturated Fat | 12g | 71% |
| Cholesterol | 99mg | 33% |
| Sodium | 217mg | 9% |
| Fiber | 4g | 16% |
| Sugar | 35g | 70% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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