Who doesn’t love a creamy, decadent cheesecake? Even better, imagine making one without the fuss of preheating the oven. This no-bake raspberry cheesecake is perfect for those warm days when you want a luxurious dessert without turning on the oven, so let’s dive in.
Ingredients:
Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup melted butter
- 2 tablespoons sugar
Filling: - 1 1/2 cups heavy cream
- 1 pound cream cheese, softened
- 2/3 cup sugar
- 1 teaspoon vanilla extract
- 1/2 cup raspberry puree (made from about 1 cup of fresh raspberries)
Sauce: - 2 cups fresh raspberries
- 1/4 cup sugar
- 1 teaspoon lemon juice
Instructions:
- In a mixing bowl, combine graham cracker crumbs, melted butter, and sugar; press into a 9-inch springform pan and refrigerate.
- For the filling, blend 1 cup of raspberries until smooth, strain to remove seeds if desired.
- Whip heavy cream to stiff peaks in another bowl.
- In a separate bowl, mix softened cream cheese, sugar, and vanilla until creamy. Fold whipped cream into cream cheese, then incorporate raspberry puree.
- Spread filling over crust, smooth the top, and chill for at least 4 hours.
- Cook 2 cups raspberries with sugar and lemon juice until thick; strain. Top chilled cheesecake with raspberry sauce before serving.
