The Best No Bake Raspberry Cheesecakern
A creamy, tangy no-bake cheesecake with a buttery graham cracker crust and a fresh raspberry topping. Perfect for summer entertaining.
- Prep Time: 20 minutes
- Cook Time: 10 minutes (for topping)
- Total Time: 6 hours 30 minutes (includes chilling)
- Yield: 10-12 servings
- Category: Dessert
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 16 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- 2 cups fresh raspberries
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch mixed with 2 tablespoons water
- Optional: extra raspberries and mint leaves for garnish
Instructions
- In a medium bowl, combine graham cracker crumbs and 1/4 cup sugar. Stir in melted butter until mixture resembles wet sand.
- Press mixture firmly into the bottom of a 9-inch springform pan. Chill in refrigerator.
- In a large bowl, beat cream cheese until smooth. Add 1/2 cup sugar and vanilla extract; beat until fluffy.
- In a separate bowl, whip heavy cream and powdered sugar until stiff peaks form. Fold into cream cheese mixture.
- Spread filling over crust and smooth the top. Refrigerate for at least 6 hours or overnight.
- In a saucepan, combine raspberries, 1/4 cup sugar, and lemon juice. Cook over medium heat until raspberries break down.
- Stir in cornstarch slurry and cook until thickened. Let cool completely.
- Pour cooled raspberry topping over set cheesecake. Garnish if desired. Chill for 30 minutes before serving.
Notes
For best results, chill overnight. The cheesecake can be frozen without the topping for up to 2 months.