Love & Best Dishes: No-Bake Raspberry Swirl Cheesecake Recipe | Easy Desserts No Bake

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.

Crush graham crackers into crumbs and mix with 2 tablespoons of sugar and 1/2 cup of softened butter until moistened.

Press the graham cracker mixture into the bottom of a cheesecake pan to form the crust.

In a separate bowl, whisk together 2 tablespoons of sugar, 1 tablespoon of corn starch, and 1 tablespoon of fresh lemon juice until smooth.

Add 1 package of raspberries to a saucepan and cook over medium heat for about 10 minutes, mashing the raspberries to extract juice and stirring to prevent scorching.

In a mixing bowl, beat together 3 packages of cream cheese and 1 1/2 cups of confection sugar until smooth.

Add 1 cup of heavy whipping cream, 3/4 cup of sour cream, and 1 tablespoon of vanilla flavoring to the cream cheese mixture and mix until well combined.

Strain the cooked raspberries through a mesh strainer to remove most of the seeds, keeping only the juice.

Pour the cream cheese mixture into the cheesecake pan over the crust, then drizzle the raspberry juice on top.

Use a knife to swirl the raspberry juice into the cheesecake mixture to create a marbled effect.

Refrigerate the cheesecake for about 4 hours before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens