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Raspberry No-Bake Cheesecake

A creamy, no-bake cheesecake with fresh raspberries—no gelatin needed! Easy to make and irresistibly delicious.

Ingredients

Scale

For the Crust:

  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup melted butter
  • 2 tbsp sugar
  • 1 1/2 cups fresh raspberries
  • 16 oz cream cheese, softened
  • 1/2 cup powdered sugar
  • 1 tsp vanilla extract
  • 1 cup heavy whipping cream

Instructions

1. Prepare the Crust:

  1. Mix graham cracker crumbs, melted butter, and sugar in a bowl. Press firmly into the bottom of a springform pan.
  2. In a blender, puree 1 cup of raspberries until smooth. Strain to remove seeds if desired.
  3. Beat cream cheese, powdered sugar, and vanilla until smooth. Fold in raspberry puree.
  4. Whip heavy cream until stiff peaks form, then gently fold into the cream cheese mixture.
  5. Pour filling over the crust and smooth the top. Refrigerate for at least 4 hours or overnight.
  6. Garnish with remaining raspberries before serving.

Notes

You can customize the seasonings to taste.

  • Author: Olivia Bennett