6 INGREDIENT No Bake Raspberry Cheesecake | The Recipe Rebel

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: whipped topping

Greek yogurt reduces calories while maintaining creaminess

cream cheese

🥗Healthier: ricotta cheese

💰Cheaper: neufchâtel cheese

Ricotta provides a lighter texture and flavor.

Line a 9-inch springform pan with parchment paper.

Stir together graham crackers and melted butter to make the crust, then set aside.

Process or puree raspberries until smooth, then strain out the seeds.

Whisk together the strained raspberry puree, sugar, and corn starch in a saucepan.

Cook the mixture over medium heat until thick, then set aside to cool slightly.

In a mixing bowl, beat cream cheese until fluffy, then add sugar and beat until combined.

Measure out about 1 cup of the thick raspberry sauce and mix it into the cream cheese until smooth.

Pour the cream cheese mixture into the graham cracker crust.

Drop remaining raspberry sauce in little drops on top of the cheesecake and swirl it slightly.

Chill in the refrigerator for at least 6 to 8 hours, preferably overnight.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens