How to make no-bake raspberry cheesecake

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

cream cheese

🥗Healthier: ricotta cheese

💰Cheaper: cottage cheese

Ricotta provides a similar texture at a lower cost.

sour cream

🥗Healthier: plain yogurt

💰Cheaper: cream cheese

Plain yogurt offers a tangy flavor with fewer calories.

Prepare the crust by mixing graham cracker crumbs with melted butter until combined.

Press the crumb mixture into the bottom of a springform pan and refrigerate to set.

In a mixing bowl, beat cream cheese until smooth and creamy.

Add sour cream, powdered sugar, and vanilla extract to the cream cheese; mix until well combined.

In a separate bowl, whip heavy cream until stiff peaks form.

Gently fold the whipped cream into the cream cheese mixture until smooth.

In a small saucepan, combine raspberries, lemon juice, and sugar; cook over medium heat until raspberries break down, about 5-7 minutes.

Strain the raspberry mixture to remove seeds, then add gelatin dissolved in water to the warm puree; mix well.

Swirl the raspberry mixture into the cream cheese mixture, creating a marbled effect.

Pour the cheesecake filling over the chilled crust, smoothing the top with a spatula.

Refrigerate for at least 4 hours or until set.

Once set, carefully remove the cheesecake from the springform pan.

Garnish with fresh raspberries before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens