Creamy Raspberry Cheesecake Recipe

Introduction

This creamy raspberry cheesecake is a delightful no-bake dessert that combines a crunchy graham cracker crust with a smooth cream cheese layer and a fresh, fruity raspberry topping. It’s perfect for warm days or when you want a sweet treat without heating up the oven.

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 cornstarch and sugar 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.
2. Step 2: In a bowl, combine melted butter, graham cracker crumbs, and sugar. 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 confectioners’ sugar, softened cream cheese, milk, and vanilla extract until smooth. Gently fold in whipped topping or whipped cream until fully incorporated. Spread this cream cheese layer evenly over the crust without disturbing it.
4. Step 4: Carefully spoon the cooled raspberry filling over the cream cheese layer. Spread gently to cover the entire surface.
5. Step 5: Refrigerate the dessert for at least 6 hours to allow it to set. Serve chilled.

Tips & Variations

• Use fresh raspberries for the best flavor, but frozen thawed berries work well too.
• For a richer cream cheese layer, opt for fresh homemade whipped cream instead of whipped topping.
• To add a tart contrast, sprinkle some lemon zest on top before chilling.
• Press the crust firmly to prevent crumbling when slicing.

Storage

Store the cheesecake covered in the refrigerator for up to 3 days. When ready to serve, let it sit at room temperature for 10–15 minutes for easier slicing. This dessert is not suitable for freezing as the texture may change upon thawing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of berry for the filling?

Yes, you can substitute raspberries with strawberries, blueberries, or a mixed berry combination. Adjust sugar levels to taste depending on the sweetness of the berries.

Do I have to use whipped topping or can I just use cream cheese?

The whipped topping or whipped cream lightens the cream cheese layer, making it fluffy and smooth. Using only cream cheese may result in a denser texture, so it’s best to include some form of whipped ingredient for the ideal consistency.

Creamy Raspberry Cheesecake Recipe

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This Creamy Raspberry Cheesecake is a no-bake dessert featuring a buttery graham cracker crust, a luscious cream cheese layer blended with whipped topping for lightness, and a vibrant homemade raspberry filling. The layers combine to create a refreshing, smooth, and fruity treat perfect for any occasion.

• Author: Anna
• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 6 hours 30 minutes (includes chilling time)
• Yield: 12 servings 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American

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 medium heavy saucepan, whisk together cornstarch and sugar until smooth without lumps. Add water, raspberries, and lemon juice to the pan. Cook over medium heat while stirring frequently until the mixture thickens into a jam-like consistency. Remove from heat and allow it to cool completely before setting aside.
2. Make the Crust: Combine melted butter, graham cracker crumbs, and sugar in a bowl, mixing well until evenly combined. Press this mixture firmly and evenly into the bottom of a 9 x 13 inch baking dish to form the crust.
3. Prepare the Cream Cheese Layer: In a large mixing bowl, beat the softened cream cheese, confectioners’ sugar, milk, and vanilla extract together until smooth and creamy. Then gently fold in the whipped topping or fresh whipped cream until fully incorporated. Spread this mixture carefully over the prepared crust, ensuring the crust stays intact.
4. Add the Raspberry Filling: Once the cream cheese layer is evenly spread, gently spoon the cooled raspberry filling over it. 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 allowing it to set thoroughly. Once chilled, slice and serve. Store leftovers in the fridge 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 raspberry filling is fully cooled before layering to prevent melting the cream cheese layer.
• Press the crust firmly to create a stable base that prevents crumbling when serving.
• This cheesecake is a no-bake recipe and is best enjoyed chilled.
• Store leftovers refrigerated and consume within 3-4 days for optimal taste and safety.

Keywords: Creamy Raspberry Cheesecake, No-Bake Cheesecake, Raspberry Dessert, Graham Cracker Crust, Cream Cheese Dessert