No Bake Raspberry Cheesecake: The Easy Indulgence You Need
A delightful no bake raspberry cheesecake that’s easy to make and perfect for any occasion.
- Prep Time: 20 minutes
- Total Time: 4 hours 20 minutes
- Yield: 8 servings
- Category: dessert
- Method: no bake
- Cuisine: American
- Diet: vegetarian
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy cream
- 2 cups fresh raspberries
Instructions
- In a mixing bowl, combine graham cracker crumbs and melted butter. Press into the bottom of a springform pan.
- In another bowl, beat cream cheese until smooth. Gradually add powdered sugar and vanilla extract.
- In a separate bowl, whip heavy cream until stiff peaks form. Gently fold into cream cheese mixture.
- Pour the filling over the crust and smooth the top with a spatula.
- Top with fresh raspberries and refrigerate for at least 4 hours before serving.
Notes
- For best results, use room temperature cream cheese.
- Feel free to substitute other berries or fruits in place of raspberries.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 150mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg