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Creamy Raspberry Cheesecake Recipe

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★★★★★

4.8 from 61 reviews

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.

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 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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

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