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Easy No Bake Raspberry Cheesecake with Fresh Swirl

A perfect slice of raspberry cheesecake with a graham cracker crust, topped with fresh raspberries.
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Create a stunning, creamy raspberry cheesecake without turning on your oven. This simple recipe delivers a luscious filling and a bright raspberry swirl, perfect for any special occasion.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar (for crust)
  • 6 tablespoons unsalted butter, melted
  • 3 (8 ounce) packages cream cheese, softened
  • 1 1/2 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 1/4 cup heavy cream
  • 1 cup fresh raspberries (for filling)
  • 1 cup fresh raspberries (for topping)
  • 2 tablespoons granulated sugar (for topping)
  • 1 tablespoon lemon juice

Instructions

  1. Prepare the crust: Mix graham cracker crumbs, 1/4 cup granulated sugar, and melted butter in a bowl until combined. Press the mixture firmly into the bottom of a 9-inch springform pan. Chill the crust for at least 15 minutes while you prepare the filling.
  2. Make the raspberry swirl component: Place 1 cup of fresh raspberries and 2 tablespoons of granulated sugar in a small saucepan. Cook over medium heat, stirring occasionally, until the berries break down and the mixture thickens slightly, about 5 to 7 minutes. Stir in the lemon juice. Remove from heat and let cool completely.
  3. Prepare the cheesecake filling: In a large bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually beat in the sifted powdered sugar until fully incorporated. Mix in the vanilla extract and heavy cream until the filling is smooth and creamy.
  4. Assemble the cheesecake: Spread half of the cream cheese mixture over the chilled crust. Gently spoon half of the cooled raspberry sauce over the cream cheese layer. Use a knife or skewer to gently swirl the sauce into the filling. Repeat with the remaining cream cheese mixture and raspberry sauce.
  5. Chill: Cover the pan loosely with plastic wrap and refrigerate for a minimum of 6 hours, or preferably overnight, until the cheesecake is firm and set. This step is crucial for a perfect texture.
  6. Serve: Carefully release the sides of the springform pan. Top the chilled cheesecake with the remaining fresh raspberries before slicing and serving.

Notes

  • For an extra decadent dessert, consider adding 4 ounces of melted and cooled white chocolate to the cream cheese mixture for a white chocolate raspberry cheesecake variation.
  • If you want a thicker, more defined swirl, chill the raspberry sauce until it is very thick before swirling it into the filling.
  • This no bake raspberry cheesecake tastes best when served cold, straight from the refrigerator.

Nutrition

Find it online: https://blissbatter.com/raspberry-cheesecake-easy-no-bake-recipe/