No Bake Raspberry Cheesecake

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.

Combine graham cracker crumbs and melted butter in a bowl until evenly mixed.

Press the crumb mixture into the bottom of a springform pan to form the crust.

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

Add sugar and vanilla extract to the cream cheese, mixing 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 fully incorporated.

Add lemon juice and mix until just combined.

Pour the cream cheese mixture over the crust in the springform pan.

Spread the mixture evenly and smooth the top with a spatula.

Refrigerate for at least 4 hours or until set.

Top with fresh raspberries before serving.

Remove the cheesecake from the springform pan carefully.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens