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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.

Ingredients

Scale

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

Find it online: https://tastemadebyclara.com/creamy-raspberry-cheesecake-recipe/