No-bake raspberry cheesecake with a creamy twist for summer bliss
Indulge in this no-bake raspberry cheesecake that combines creamy texture and fresh raspberry flavor for the perfect summer dessert.
- Prep Time: 20 minutes
- Total Time: 4 hours 20 minutes
- Yield: 8 servings
- Category: Desserts
- Method: No-bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 cups crushed graham crackers
- 1 cup unsalted butter, melted
- 1 cup powdered sugar
- 8 oz cream cheese, softened
- 2 cups heavy whipping cream
- 1 cup fresh raspberries
- 1 tsp vanilla extract
Instructions
- In a bowl, mix the crushed graham crackers with melted butter and press into the bottom of a springform pan.
- In another bowl, beat the softened cream cheese with powdered sugar and vanilla extract until smooth.
- In a separate bowl, whip the heavy cream until stiff peaks form, then gently fold into the cream cheese mixture.
- Pour the filling over the crust and smooth the top. Add fresh raspberries on top.
- Chill in the refrigerator for at least 4 hours or until set.
Notes
- For a stronger raspberry flavor, you can add raspberry puree to the filling.
- Make sure the cream cheese is softened for easier mixing.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 15g
- Sodium: 150mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg