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

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Ashley . The Recipe Rebel
Ashley . The Recipe Rebel
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Recipe Information

Recipe Available
Video-Specific Recipe

Raspberry Cheesecake

AmericanUSdessert
120 min
medium
12 servings
Servings4
2 ¼ cups graham cracker crumbs
½ cup melted butter
340 grams fresh raspberries
¾ cup granulated sugar
2 tablespoons corn starch
750 grams cream cheese
1 cup powdered sugar
¾ cup heavy whipping cream
whipped cream
raspberries for garnish
1

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

2

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.

3

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

4

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

5

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

6

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

7

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

8

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.

9

Taste filling and adjust sweetness as needed.

10

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

11

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

12

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

Equipment Needed

8-9" springform panmedium bowlfood processor or blenderfine mesh sievemedium panelectric mixerspatula

Spice Level:

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