Creamy Raspberry Cheesecake Recipe
Introduction
This creamy raspberry cheesecake is a delightful no-bake dessert that combines a buttery graham cracker crust, a smooth cream cheese layer, and a vibrant, homemade raspberry topping. It’s perfect for warm days or whenever you want a fresh, fruity treat that’s easy to prepare.
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 is 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
- Step 1: Prepare the raspberry filling by whisking together the cornstarch and sugar in a medium saucepan until smooth. Add water, raspberries, and lemon juice. Cook over medium heat, stirring frequently, until the mixture thickens. Remove from heat and let cool completely. Set aside.
- Step 2: Make the crust by combining melted butter, graham cracker crumbs, and sugar in a bowl. Press this mixture evenly into the bottom of a 9 x 13 inch baking dish, covering the entire base uniformly.
- Step 3: In a large bowl, beat together confectioners’ sugar, cream cheese, milk, and vanilla extract until smooth and creamy. Gently fold in the whipped topping or fresh whipped cream until fully incorporated. Spread this cream cheese mixture carefully over the crust layer.
- Step 4: Once the cream cheese layer is evenly spread, gently spoon and spread the cooled raspberry filling on top, covering the surface without disturbing the layer below.
- Step 5: Refrigerate the assembled cheesecake for at least 6 hours to allow it to set properly. Serve chilled.
Tips & Variations
- For a richer flavor, use fresh whipped cream instead of whipped topping.
- To avoid lumps in the cream cheese layer, ensure the cream cheese is softened to room temperature before mixing.
- Substitute raspberries with other berries like strawberries or blueberries for a different fruit twist.
- Press the crust firmly but gently to prevent cracking when slicing.
Storage
Store the cheesecake covered in the refrigerator for up to 3 days. For best texture, keep it chilled until just before serving. When ready, slice using a clean, sharp knife for neat pieces. Reheat is not recommended as this is best served cold.
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. Just be sure to thaw them completely before cooking the filling to ensure proper consistency.
Do I need to bake this cheesecake?
No, this is a no-bake cheesecake. The crust sets in the fridge, and the cream cheese layer firms up as it chills, making it simple and quick to prepare.
PrintCreamy Raspberry Cheesecake Recipe
This Creamy Raspberry Cheesecake is a delightful no-bake dessert featuring a buttery graham cracker crust, a smooth and creamy cream cheese layer, and a luscious homemade raspberry filling. Perfectly chilled for refreshing enjoyment, this recipe combines fruity tartness and rich creaminess for an irresistible dessert treat.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 6 hours 30 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Ingredients
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
- Prepare the Raspberry Filling: In a heavy, medium-sized saucepan, whisk together cornstarch and sugar until smooth with no lumps. Add water, raspberries, and lemon juice. Cook over medium heat, stirring frequently, until the mixture thickens into a jam-like consistency. Remove from heat and allow to cool completely. Set aside.
- Make the Crust: Combine melted butter, graham cracker crumbs, and sugar in a bowl, stirring until fully incorporated. Press this mixture evenly into the bottom of a 9 x 13 inch baking dish, ensuring it covers the entire base firmly to form the crust.
- Prepare the Cream Cheese Layer: In a large mixing bowl, beat together sifted confectioners’ sugar, softened cream cheese, milk, and vanilla extract until smooth and creamy. Gently fold in the whipped topping or fresh whipped cream until fully combined without deflating it. Carefully spread this mixture evenly over the prepared crust, taking care not to disturb the crust.
- Add the Raspberry Filling: Once the cream cheese layer is spread, gently pour the cooled raspberry filling over the top. Spread it evenly across the surface to cover completely, maintaining the neat layered structure of the dessert.
- Chill and Serve: Refrigerate the assembled cheesecake for at least 6 hours to allow the layers to set properly. Serve well chilled. Store leftovers tightly covered in the refrigerator and consume within a few days for optimal freshness.
Notes
- For a richer flavor, use fresh whipped cream instead of whipped topping.
- Ensure the raspberry filling is fully cooled before layering to prevent mixing into the cream cheese layer.
- Press the crust firmly to prevent crumbling when serving.
- This cheesecake is best chilled overnight for the flavors to meld.
- Serve with extra fresh raspberries or a sprig of mint for garnish if desired.
Keywords: creamy raspberry cheesecake, no bake cheesecake, raspberry dessert, easy cheesecake recipe, graham cracker crust cheesecake
