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Ultra-Creamy No-Bake Raspberry Cheesecake with Vibrant Swirl

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Make this ultra-creamy, no-bake raspberry cheesecake. It features a smooth filling and a bright raspberry swirl, making it a simple yet stunning dessert perfect for special occasions.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 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 or frozen raspberries (for swirl)
  • 2 tablespoons granulated sugar (for swirl)
  • 1 tablespoon lemon juice (for swirl)

Instructions

  1. Prepare the crust: Mix graham cracker crumbs and 1/4 cup granulated sugar in a bowl. Pour in melted butter and mix until the crumbs are evenly moistened. Press the mixture firmly into the bottom of a 9-inch springform pan. Place the crust in the freezer while you prepare the filling.
  2. Make the raspberry swirl: In a small saucepan, combine 1 cup raspberries, 2 tablespoons sugar, and lemon juice. Cook over medium heat for about 5 minutes, stirring occasionally, until the raspberries break down and the mixture thickens slightly. Press the mixture through a fine-mesh sieve to remove seeds, if desired. Let the sauce cool completely.
  3. Prepare the cheesecake filling: In a large bowl, beat the softened cream cheese with an electric mixer until completely smooth and creamy, scraping down the sides.
  4. Gradually beat in the sifted powdered sugar until fully combined. Mix in the vanilla extract and heavy cream until the filling is light and smooth.
  5. Assemble the cheesecake: Pour half of the cream cheese filling over the chilled crust. Drizzle half of the cooled raspberry sauce over the filling. Top with the remaining filling. Drizzle the remaining raspberry sauce over the top layer.
  6. Create the swirl: Use a knife or skewer to gently swirl the raspberry sauce through the top layer of the cheesecake filling. Do not over-mix.
  7. Chill: Cover the pan loosely with plastic wrap and refrigerate for at least 6 hours, or preferably overnight, until the cheesecake is firm.
  8. Serve: Release the springform pan sides before slicing. Serve cold.

Notes

  • For the creamiest texture, ensure your cream cheese is truly at room temperature before mixing.
  • This make ahead cheesecake tastes best when chilled overnight.
  • If you prefer a baked raspberry cheesecake, you will need to adjust baking time and temperature.

Nutrition

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