Creamy Raspberry Cheesecake Recipe

Introduction

This Creamy Raspberry Cheesecake is a delightful no-bake dessert combining a buttery graham cracker crust with a smooth cream cheese layer and a tangy raspberry topping. It’s perfect for summer gatherings or any time you want a refreshing, fruity treat.

Ingredients

• 1 1/2 cups graham cracker crumbs (finely crushed for an even crust)
• 1/4 cup sugar
• 1/2 cup butter (melted and cooled slightly)
• 16 oz whipped topping (or 4 cups fresh whipped cream for a richer flavor)
• 11 oz cream cheese (softened to room temperature)
• 1 tsp vanilla extract (Madagascar vanilla recommended)
• 1 1/2 cups confectioners’ sugar (sifted to prevent lumps)
• 3 tbsp milk
• 2 cups raspberries (fresh or frozen, thawed)
• 1/2 cup water
• 1/2 cup sugar
• 1 tsp lemon juice
• 2 tbsp cornstarch

Instructions

1. Step 1: In a medium saucepan, whisk together the cornstarch and 1/2 cup sugar until smooth with no lumps. Add 2 cups raspberries, 1/2 cup water, and 1 tsp lemon juice. Cook over medium heat, stirring frequently, until the mixture thickens. Remove from heat and let cool completely.
2. Step 2: Mix melted butter, graham cracker crumbs, and 1/4 cup sugar in a bowl until combined. Press this mixture evenly into the bottom of a 9 x 13 inch baking dish to form the crust.
3. Step 3: In a large bowl, beat together the cream cheese, confectioners’ sugar, milk, and vanilla extract until smooth. Gently fold in the whipped topping or fresh whipped cream until well incorporated. Spread this cream cheese mixture evenly over the crust, taking care not to disturb it.
4. Step 4: Carefully spoon the cooled raspberry filling over the cream cheese layer and spread gently to cover completely without mixing the layers.
5. Step 5: Refrigerate the dessert for at least 6 hours to allow the cheesecake layers to set before serving.

Tips & Variations

• Use fresh whipped cream for a richer, more decadent cream cheese layer.
• For a decorative touch, add whole raspberries or shaved white chocolate on top before chilling.
• If you prefer a tarter filling, increase the lemon juice to 1 1/2 tsp.
• You can substitute the graham cracker crust with crushed digestive biscuits or vanilla wafer crumbs if desired.

Storage

Store the cheesecake covered in the refrigerator for up to 3 days to maintain freshness. When ready to serve leftovers, allow them to come to room temperature for about 15 minutes or chill briefly again. Avoid freezing this dessert as the texture may suffer.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen raspberries for the filling?

Yes, frozen raspberries work well. Thaw them completely before cooking to ensure even cooking and proper thickening of the filling.

Is this cheesecake recipe suitable for a no-bake dessert?

Absolutely! This recipe does not require baking, making it quick and easy to prepare while still delivering a creamy and delicious cheesecake experience.

Creamy Raspberry Cheesecake Recipe

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4.7 from 123 reviews

This Creamy Raspberry Cheesecake is a no-bake dessert featuring a buttery graham cracker crust layered with a smooth, velvety cream cheese mixture and topped with a luscious raspberry filling. Perfectly chilled, it offers a refreshing and tangy berry flavor combined with creamy sweetness, ideal for summer gatherings or any special occasion.

• Author: Clara
• Prep Time: 25 minutes
• Cook Time: 10 minutes
• Total Time: 6 hours 35 minutes (including chilling time)
• Yield: 12 servings 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

For the crust:

• 1 1/2 cups graham cracker crumbs (finely crushed for an even crust)
• 1/4 cup sugar
• 1/2 cup butter (melted and cooled slightly)

For the cream cheese layer:

• 16 oz whipped topping (or 4 cups fresh whipped cream for a richer flavor)
• 11 oz cream cheese (softened to room temperature)
• 1 tsp vanilla extract (Madagascar vanilla recommended)
• 1 1/2 cups confectioners’ sugar (sifted to prevent lumps)
• 3 tbsp milk

For the raspberry filling:

• 2 cups raspberries (fresh or frozen, thawed)
• 1/2 cup water
• 1/2 cup sugar
• 1 tsp lemon juice
• 2 tbsp cornstarch

Instructions

1. Prepare the Raspberry Filling: In a heavy, medium-sized saucepan, whisk together the cornstarch and sugar until no lumps remain. Add the water, raspberries, and lemon juice to the pan. Cook over medium heat, stirring frequently, until the mixture thickens. Once thickened, remove from heat and let it cool completely before setting aside.
2. Make the Crust: In a mixing bowl, combine melted butter, graham cracker crumbs, and sugar until thoroughly mixed. Press this mixture evenly into the bottom of a 9 x 13 inch baking dish, ensuring the crust covers the entire base uniformly and is compacted well.
3. Prepare the Cream Cheese Layer: In a large bowl, beat together the softened cream cheese, confectioners’ sugar, milk, and vanilla extract until smooth and creamy. Gently fold in the whipped topping or fresh whipped cream until incorporated. Spread this cream cheese mixture carefully over the prepared crust, maintaining the crust’s integrity.
4. Add the Raspberry Filling: Once the cream cheese layer is level, gently spoon the cooled raspberry filling on top. Spread it carefully to cover the entire surface without disturbing the layers beneath.
5. Chill and Serve: Refrigerate the assembled cheesecake for at least 6 hours to allow the layers to set properly. Serve chilled. Store leftovers in the refrigerator and consume within a few days for best freshness.

Notes

• For a richer cream cheese layer, use fresh whipped cream instead of whipped topping.
• Ensure the cream cheese is softened to room temperature for smooth, lump-free mixing.
• The raspberry filling can be made ahead and refrigerated until ready to use.
• Press the crust firmly to avoid crumbling when cutting.
• This cheesecake is best served chilled and consumed within 3-4 days.

Keywords: raspberry cheesecake, no bake cheesecake, creamy raspberry dessert, easy cheesecake recipe, graham cracker crust cheesecake