No-Bake Vanilla Cheesecake with Raspberry Swirls | Easy & Delicious!

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: whipped topping

Greek yogurt reduces calories while maintaining creaminess

cream cheese

🥗Healthier: neufchâtel cheese

💰Cheaper: ricotta cheese

Neufchâtel has less fat, and ricotta is more budget-friendly

Spray the bottom and sides of a 9-inch springform pan with non-stick baking spray.

Crush 20 to 22 chocolate Oreo cookies in a food processor until fine crumbs form.

Pour in 1/4 cup melted butter and pulse until the crumbs are well coated.

Transfer the cookie crumbs into the springform pan and press them firmly into the bottom using a spoon or potato masher.

Bake the cookie crust at 400 degrees Fahrenheit for 10 minutes, then let it cool on a wire rack.

In a mixing bowl, beat 24 ounces of softened cream cheese for about 8 to 10 minutes until creamy and smooth, scraping down the bowl periodically.

Add 1 can of sweetened condensed milk, 1 cup of sour cream, and 2 teaspoons of vanilla extract to the cream cheese and mix until well combined, scraping down the sides halfway through.

Switch to a whisk attachment and pour in 1 cup of heavy cream, mixing on medium-high speed for about 4 to 5 minutes until creamy and fluffy.

In a measuring cup, mix 2 tablespoons of water with 1 tablespoon of unflavored gelatin until absorbed, then microwave for 30 seconds until dissolved.

With the mixer running on medium speed, pour the hot gelatin into the cheesecake batter.

Pour the cheesecake batter over the cooled crust and leave it at room temperature, popping any air bubbles that rise to the surface.

In a small saucepan, combine 2 cups of raspberries and 1/2 cup of white granulated sugar, mixing together and bringing to a simmer over medium heat for 8 to 10 minutes until thickened.

Pour the raspberry sauce into a fine mesh strainer over a bowl and press the juices out, leaving the seeds behind, then cool in the refrigerator for 10 minutes.

Transfer the raspberry sauce into a pastry bag or dispenser bottle.

Chill the cheesecake in the refrigerator for at least 8 hours or overnight until set, covering the top with plastic wrap to prevent odors.

To remove the cheesecake, use a flat spatula along the edge and a small offset spatula to smooth the edges and loosen it from the pan.

Transfer the cheesecake onto a cake stand and slice with a sharp knife, cutting all the way through to the crust.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens