No Bake Raspberry Cheesecake
This easy no-bake raspberry cheesecake with a premade crust is rich, creamy, and bursting with raspberry flavor! Perfect for any occasion, this no-bake dessert is simple to make and requires just a few ingredients.
Servings: 8 Slices
Calories: 374kcal
Equipment
- Mixing Bowls
- Hand Mixer
- Measuring Cups
- Measuring Spoons
Ingredients
- 1 Graham cracker crust Store-bought
- 8 oz Cream Cheese Softened
- ½ cup Powdered Sugar
- 1 cup Heavy Cream
- 1 cup Fresh Raspberries
- ¼ cup Raspberry Preserves
- 1 tablespoon Lemon Juice
Instructions
- In a large bowl, beat the softened cream cheese with powdered sugar and vanilla extract until smooth and creamy
- In a separate bowl, whip the heavy cream until stiff peaks form.
- Fold the whipped cream into the cream cheese mixture until fully combined and smooth. Be careful not to deflate the whipped cream too much.
- Blend the fresh raspberries in a blender or food processor. Blend in ¼ cup of raspberry jam or preserves. Strain the puree through a fine mesh sieve. Set that aside.
- Spoon the cream cheese mixture into the graham cracker crust, smoothing it into an even layer with a spatula.
- Spoon the raspberry puree or mashed raspberries over the cheesecake filling. Swirl the raspberry topping gently into the cream cheese mixture.
- Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or overnight, until the cheesecake is firm and set.
- Before serving, you can add fresh raspberries on top.
Nutrition
Calories: 374kcal | Carbohydrates: 33g | Protein: 4g | Fat: 26g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Cholesterol: 62mg | Sodium: 201mg | Potassium: 123mg | Fiber: 2g | Sugar: 19g | Vitamin A: 823IU | Vitamin C: 6mg | Calcium: 59mg | Iron: 1mg