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Creamy Raspberry Cheesecake Recipe

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★★★★★

4.8 from 147 reviews

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.

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 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

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