Raspberry No Bake Cheesecake
This easy No Bake Raspberry Cheesecake is perfectly creamy, sweet, and topped with a beautiful raspberry swirl! This delicious raspberry cheesecake recipe is so easy to make and just perfect for spring and summer!
Servings 8
Calories 449kcal
Ingredients
- 8 ounces cream cheese full fat, softened slightly
- 1/3 cup granulated sugar
- 1 cup sour cream or Greek yogurt
- 8 ounces whipped topping (Cool Whip) or whipped cream, see notes below for how to make your own
- 1 teaspoon vanilla extract
- 9 ounce graham cracker crust or homemade crust
- 1/3 cup raspberry jam or use your favorite flavor
Optional Garnishes
- whipped cream, raspberries, whipped topping, mint
Instructions
- In a large bowl, beat together cream cheese and granulated sugar together until light and fluffy, about 2 to 3 minutes.
- Add in the sour cream, whipped topping (or whipped cream), and vanilla extract. Beat until well incorporated.
- Pour cream cheese mixture into graham cracker crust and smooth until filling reaches the edges. Set aside for now.
- Heat raspberry jam in a microwave for 15-20 seconds or until it thins and becomes easy to work with.
- Dot the top of the cheesecake with the raspberry jam. Using a knife, gently swirl the jam to make a zig zag design over the top.
- Place the cheesecake into the refrigerator and chill for 2 to 3 hours or until completely set.
- Add additional whipped topping and fresh raspberries to decorate if desired.
Notes
To substitute homemade whipped cream for the whipped topping:
You will need 3 cups total of whipped cream so do measure it out after making it.- 1 1/2 cups heavy cream
- 1/3 cup powdered sugar
- 3/4 teaspoon vanilla extract
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Chill the mixing bowl and whisk attachment in the freezer for 5 to 10 minutes.
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Pour heavy whipping cream into mixing bowl and beat on medium-high speed until the cream gets bubbly and starts to thicken.
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Gradually add the powdered sugar and vanilla extract. Continue beating on medium-high speed until stiff peaks form.
- Use in place of the whipped topping in the recipe.
To make your own graham cracker crust:
- 6 tablespoons butter, melted
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
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Combine the graham cracker crumbs, sugar, and melted butter in a medium-size bowl and stir with a fork until the butter is fully incorporated.
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Press the crumbs onto the bottom of a 9 inch pie pan to create the crust.
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Refrigerate crust for at least 30 minutes.
Nutrition
Calories: 449kcal | Carbohydrates: 47g | Protein: 5g | Fat: 27g | Saturated Fat: 14g | Cholesterol: 47mg | Sodium: 289mg | Potassium: 156mg | Fiber: 1g | Sugar: 29g | Vitamin A: 581IU | Vitamin C: 2mg | Calcium: 92mg | Iron: 1mg