Make this creamy, refreshing no bake raspberry cheesecake with a simple graham cracker crust. It is an easy make ahead dessert perfect for summer or special occasions.
Author:Caroline Hayes
Prep Time:20 min
Cook Time:0 min
Total Time:6 hr 20 min
Yield:10 servings 1x
Category:Dessert
Method:No Bake
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 3/4 cups graham cracker crumbs
1/4 cup granulated sugar
6 tablespoons unsalted butter, melted
2 (8 ounce) packages cream cheese, softened
1 (14 ounce) can sweetened condensed milk
1/3 cup fresh lemon juice
1 teaspoon vanilla extract
1 cup heavy whipping cream, whipped
1 cup fresh raspberries for swirling
1/2 cup raspberry sauce or jam for topping
Instructions
Combine graham cracker crumbs, 1/4 cup sugar, and melted butter in a bowl. Press the mixture firmly into the bottom of a 9-inch springform pan. Chill the crust for 15 minutes.
In a large bowl, beat the softened cream cheese until smooth. Gradually beat in the sweetened condensed milk until fully combined.
Mix in the lemon juice and vanilla extract until the filling thickens slightly.
Gently fold the whipped heavy cream into the cream cheese mixture until just combined. Do not overmix.
Pour half of the cheesecake filling over the chilled crust. Drop spoonfuls of fresh raspberries and raspberry sauce over the filling. Top with the remaining filling.
Use a knife or skewer to gently swirl the raspberries and sauce through the filling to create a marbled effect.
Cover the pan and chill in the refrigerator for at least 6 hours, or preferably overnight, until firm.
Before serving, top with extra fresh raspberries or raspberry sauce. Release the springform sides carefully.
Notes
For the easiest slicing, run a thin knife under hot water and wipe dry between cuts.
If you prefer a baked version, this recipe works well; bake at 325 degrees Fahrenheit for 50-60 minutes.
This recipe is a great base for other berry cheesecake variations.
If you are planning meals ahead, this is an excellent make ahead cheesecake.