Description
A delightful no bake raspberry cheesecake that is both simple and delicious.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 16 ounces cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 1/2 cups heavy cream
- 2 cups fresh raspberries
Instructions
- In a medium bowl, combine graham cracker crumbs, sugar, and melted butter.
- Press the mixture into the bottom of a 9-inch springform pan to form the crust.
- In a large bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth.
- In another bowl, whip the heavy cream until stiff peaks form.
- Fold the whipped cream into the cream cheese mixture until combined.
- Pour the filling over the crust and smooth the top with a spatula.
- Refrigerate for at least 4 hours or until set.
- Top with fresh raspberries before serving.
Notes
- Make sure the cream cheese is at room temperature for easy mixing.
- For added flavor, try adding lemon zest to the filling.
- Prep Time: 20 minutes
- Category: Dessert
- Method: No Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg