Description
A light and refreshing no bake raspberry cheesecake that’s easy to make and perfect for warm days.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup sugar
- 2 cups cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy cream
- 1 1/2 cups fresh raspberries
Instructions
- In a bowl, mix the graham cracker crumbs, melted butter, and sugar until combined.
- Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust. Refrigerate for 10 minutes.
- In a large bowl, beat the cream cheese until smooth.
- Add the powdered sugar and vanilla extract, mixing until well combined.
- In another bowl, whip the heavy cream until stiff peaks form.
- Gently fold this whipped cream into the cream cheese mixture.
- Fold in 1 cup of fresh raspberries, ensuring they are evenly distributed throughout the filling.
- Pour the cheesecake filling over the prepared crust and spread it evenly.
- Top with the remaining raspberries.
- Cover the cheesecake and refrigerate for at least 240 minutes, or until set. Serve chilled.
Notes
For a firmer cheesecake, let it set overnight instead of just 4 hours. Use high-quality raspberries for the best flavor.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 25g
- Sodium: 150mg
- Fat: 24g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg