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No Bake Raspberry Cheesecake


Course Dessert
Prep Time 6 hours 30 minutes
Cook Time 10 minutes
Total Time 6 hours 40 minutes
Servings 12
No Bake raspberry cheesecake

This No Bake Raspberry Cheesecake is light and creamy and loaded with tart raspberries!

Ingredients  

Crust:

  • 9 Graham Crackers
  • 4 tbsp Butter melter
  • 1 tbsp Sugar
  • 2 tbsp Sprinkles

Filling:

  • 12 oz. Frozen Raspberries thawed
  • 1/4 cup Granulated Sugar
  • 1 tsp Corn Starch
  • 3 tsp Cold Water
  • 1 cup Heavy Cream
  • 8 oz. Whipped Cream Cheese
  • 1 cup Confectioners' Sugar

Topping:

  • 1 cup Heavy Cream
  • 1/4 cup Confectioners' Sugar
  • 4 tsp Water
  • 1 tsp Gelatin
  • Sprinkles

Instructions

Crust:

  • Line the bottom of a springform pan with parchment paper and clasp the sides around the base, trimming away any excess paper and set aside.
  • Add graham crackers to a food processor or blender and pulse until a crumb forms, you can also use a large Ziploc bag and a rolling pin to crush them.
  • Place the crumbs in a medium bowl and create a crater in the middle, pour melted butter into the crater and mix until crumbs are evenly coated.
  • Stir in sprinkles and sugar and transfer to the springform pan, pressing down evenly.

Filling:

  • Add thawed raspberries, juice and all, to a small saucepan with the sugar and cook over medium heat and whisk to break up the berries.
  • Stir together corn starch and water in a small prep bowl and add to simmering raspberries.
  • Stir constantly for 1 to 2 minutes until raspberries start to thicken, remove from heat to cool.
  • Whip cream until stiff peaks form and transfer to a medium-sized bowl.
  • Add whipped cream cheese and confectioners' sugar to the large bowl or stand mixer you whipped the cream in and whip until combined.
  • Fold in whipped cream and raspberry mix with a rubber spatula until evenly combined.
  • Pour into prepared crust and freeze for at least 4-6 hours.

Cream:

  • Shortly before serving, whip heavy cream and confectioners' sugar together until soft peaks form.
  • Meanwhile, place water and gelatin in a small saucepan and heat just until gelatin is dissolved.
  • Slowly pour gelatin mix into the cream while it's whipping and beat until stiff peaks form.
  • Pipe onto top of prepared cheesecake and add sprinkles, return to freezer for at least 30 minutes before serving.
  • Serve immediately after removing from freezer.



Find it online: www.sugarandsoul.co/no-bake-raspberry-cheesecake-recipe/