Description
A refreshing and easy no-bake raspberry cheesecake featuring a buttery graham cracker crust topped with a creamy, tangy raspberry-infused cream cheese layer. Perfect for warm days or when you want dessert without turning on the oven.
Ingredients
Scale
Crust
- 1 cup graham crackers, crushed
- 3 tablespoons unsalted butter, melted
- Pinch of salt
Filling
- 8 ounces cream cheese, softened
- 1.5 cups fresh raspberries, divided
- ¾ cup powdered sugar
- ½ cup whipping cream
Instructions
- Prepare the crust: In a bowl, combine the crushed graham crackers, melted butter, and a pinch of salt. Mix until the crumbs are evenly coated. Press this mixture firmly into the bottom of a spring-form pan to form an even crust. Place the pan in the freezer for about 15 minutes or until the crust is set.
- Make the cream cheese layer: In a mixing bowl, whisk the softened cream cheese with 1 cup of fresh raspberries and powdered sugar until the mixture is smooth and creamy. In a separate bowl, whip the whipping cream until stiff peaks form. Gently fold the whipped cream and the remaining ½ cup of raspberries into the cream cheese mixture, ensuring they are evenly distributed without deflating the whipped cream.
- Assemble and chill: Spread the cream cheese and raspberry mixture evenly over the chilled crust in the spring-form pan. Cover and refrigerate the cheesecake for at least 3 hours, or until fully set and firm before slicing and serving.
Notes
- For best results, use fresh raspberries that are ripe and firm to avoid excess moisture in the filling.
- Chilling the crust before adding the filling helps maintain structure and texture.
- You can substitute the graham crackers with digestive biscuits if preferred.
- Ensure cream cheese is at room temperature to avoid lumps in the filling.
- This cheesecake is best consumed within 2 days for optimal freshness.
