No Bake Raspberry Cheesecake
This no bake raspberry cheesecake features a sweet graham crust topped with creamy cheesecake and a homemade raspberry sauce to create the most delicious cheesecake around.
Servings: 16
Calories: 273kcal
Ingredients
Raspberry Sauce
- 3 cups frozen raspberries
- ⅓ cup granulated sugar
- 1 tablespoon fresh lemon juice
- 2 tablespoons cornstarch
- 1½ tablespoons water
Graham Cracker Crust
- 1¾ cups graham cracker crumbs
- 6 tablespoons unsalted butter, melted and cooled
- 1 tablespoon granulated sugar
- ½ teaspoon salt
Cheesecake Layer
- 16 ounces cream cheese, softened to room temperature
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- 8 ounces frozen whipped topping, thawed
Instructions
- In a medium-sized sauce pot on medium heat, add the frozen raspberries, granulated sugar, and fresh lemon juice. Bring to a boil and cook for 3 to 4 minutes, stirring often to ensure that the raspberries do not burn.
- In a small bowl, stir together the cornstarch and water to create a slurry. This will thicken the raspberry sauce. Add the slurry to the boiling raspberry sauce and cook for an additional 1 minute or until the sauce thickens. Remove from the heat and allow the raspberry sauce to cool.
- In a medium mixing bowl, stir together the graham cracker crumbs, melted butter, granulated sugar, and salt to create the crust.
- Line a 9x9-inch baking pan with parchment paper. Be sure to leave enough of the parchment paper overhanging the sides to allow you to lift the cheesecake out of the pan to slice it.
- Press the crust mixture firmly into the bottom of a parchment-lined baking pan. Set aside.
- For the cheesecake layer, add the softened cream cheese, powdered sugar, fresh lemon juice, and vanilla extract to a large mixing bowl.
- Beat for 1 to 2 minutes or until the cream cheese mixture is smooth and fluffy.
- Fold the thawed whipped topping into the cream cheese until fully incorporated.
- Spread the cream cheese mixture into an even layer over the graham cracker crust.
- Spoon the cooled raspberry sauce over the top of the cream cheese layer.
- Refrigerate for 6 hours or up to overnight before serving.
Notes
- If you plan on freezing this no-bake raspberry cheesecake, I highly suggest assembling it in a disposable heavy-duty aluminum 9x9-inch tray. This will allow you to keep your good, heavy-duty aluminum baking pans available for other recipes. Flash freeze the cheesecake, unwrapped, for 1 hour before wrapping tightly with aluminum for long-term storage. This allows the raspberry layer to harden before you wrap it.
- Make sure your cream cheese is softened before starting this step. If your cream cheese is too hard, it can result in lumps in your creamy mixture.
- Cheesecake can stick to your knife when cutting it. If you’re having trouble, try coating your knife with nonstick cooking spray first.
Nutrition
Calories: 273kcal | Carbohydrates: 28g | Protein: 3g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 40mg | Sodium: 234mg | Potassium: 107mg | Fiber: 2g | Sugar: 20g | Vitamin A: 530IU | Vitamin C: 7mg | Calcium: 52mg | Iron: 1mg
