No Bake Raspberry Cheesecake

No Bake Raspberry Cheesecake

Ingredients

Crust

•2 ¼ cups graham cracker crumbs

•½ cup melted butter

Raspberry sauce

• 1 12 ounce container fresh raspberries

•¾ cup granulated sugar

•2 tablespoons corn starch

Cheesecake

• 3-8oz packages cream cheese, room temperature

•1 cup powdered sugar

•¾ cup heavy whipping cream

Instructions

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 (you should get about 1 cup 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 (almost all of it! You will have just a few tablespoons left over) 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. #nobakedessert #nobakecheesecake #raspberrycheesecake #raspberries #cheesecake #fyp #foodie #foodtiktok #dessert #desserts