NO BAKE Raspberry Cheesecake - light and creamy | The Recipe Rebel

Line a 8-9" springform pan with parchment paper if desired – optional.

In a medium bowl, stir together graham cracker crumbs and melted butter. Press firmly into the bottom and ½" up the sides of the springform pan.

Puree raspberries using a food processor or blender, then strain through a fine mesh sieve to remove seeds.

Add raspberry puree to a medium pan, along with ¾ cup granulated sugar and corn starch. Whisk until thoroughly combined.

Cook over medium heat until thickened, stirring frequently, about 5 minutes. Set aside to cool slightly.

In a large bowl, beat the cream cheese until smooth with an electric mixer.

Add 1 cup powdered sugar and beat until fluffy and smooth. Add 1 cup raspberry puree and beat until incorporated.

In a separate bowl, whip the cream until stiff peaks form. Fold into the cheesecake filling with a spatula or an electric mixer on low speed.

Taste filling and adjust sweetness as needed.

Pour into prepared crust. Top with spoonfuls of remaining sauce, and swirl slightly.

Refrigerate at least 8 hours, but overnight will give best results.

Garnish with whipped cream and additional raspberries as desired before serving.

Equipment Needed

Spice Level: