Creamy Raspberry Cheesecake Recipe
This Creamy Raspberry Cheesecake is a no-bake layered dessert featuring a buttery graham cracker crust, a smooth and fluffy cream cheese layer, and a luscious thickened raspberry topping. Perfectly chilled to set for a refreshing and indulgent treat, it combines sweet, tangy, and creamy flavors in every bite.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Total Time: 6 hours 35 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Crust
- 1 1/2 cups finely crushed graham cracker crumbs (about 9–10 sheets)
- 1/4 cup white sugar
- 1/2 cup butter, melted
Cream Cheese Layer
- 11 ounces softened cream cheese
- 1 1/2 cups confectioners’ sugar
- 3 tablespoons milk
- 1 teaspoon vanilla extract
- 16 ounces Cool Whip or 4 cups homemade sweetened whipped cream
Raspberry Filling
- 2 tablespoons cornstarch
- 1/2 cup white sugar
- 1/2 cup water
- 2 cups raspberries, fresh or frozen
- 1 teaspoon lemon juice (optional)
Instructions
- Prepare the Raspberry Filling: In a medium heavy saucepan, whisk together cornstarch and sugar until smooth and lump-free. Add water, raspberries, and lemon juice if using. Cook over medium heat, stirring frequently until the mixture thickens to a jam-like consistency. Remove from heat and let cool completely before setting aside for later use.
- Make the Crust: Combine melted butter, crushed graham cracker crumbs, and sugar in a bowl, mixing well. Press the mixture evenly into the bottom of a 9×13 inch baking dish, ensuring the crust covers the base uniformly and is compacted firmly.
- Prepare the Cream Cheese Layer: In a large bowl, beat together softened cream cheese, confectioners’ sugar, milk, and vanilla extract until smooth and creamy. Gently fold in Cool Whip or whipped cream until fully incorporated and fluffy. Spread this mixture evenly over the prepared crust, taking care not to disrupt the crust layer.
- Add the Raspberry Filling: Once the cream cheese layer is evenly set, spoon and spread the cooled raspberry filling gently over it, covering the surface evenly without mixing layers.
- Chill and Serve: Refrigerate the assembled cheesecake for at least 6 hours to allow it to set beautifully. Once chilled, slice and serve. Store any leftovers in the refrigerator and consume within a few days for optimal freshness.
Notes
- For best results, use fresh raspberries, but frozen can be substituted; thaw and drain excess liquid before cooking.
- Ensure the cream cheese is softened to room temperature to achieve a perfectly smooth cream cheese layer.
- For a firmer crust, press firmly and chill briefly before adding the cream cheese layer.
- If you prefer a sweeter raspberry topping, increase the sugar slightly in the filling.
- This cheesecake is best served chilled and should be kept refrigerated when stored.
Keywords: no bake cheesecake, raspberry cheesecake, creamy cheesecake, easy dessert, layered dessert, graham cracker crust, fruit topping
Find it online: https://jedentaglecker.com/creamy-raspberry-cheesecake-recipe/
