Description
This Raspberry Cream Cheesecake is a luscious no-bake dessert featuring a crunchy graham cracker crust filled with a creamy cheesecake batter blended with fresh raspberries. It is chilled until firm and topped with a vibrant raspberry layer and whipped cream for a beautiful and flavorful treat perfect for gatherings or special occasions.
Ingredients
Scale
Crust
- 2 cups Graham Cracker Crumbs
- 2 Tablespoons Sugar
- 6 Tablespoons Butter, melted
Cheesecake Filling
- 4 Packages Cream Cheese (8 ounces each), softened
- 1/4 cup Powdered Sugar
- 1 cup Sugar
- 1 teaspoon Vanilla Extract
- 1 teaspoon Lemon Juice
- 1/2 cup Heavy Cream
- 1 cup Raspberries, sprinkled with 1 heaping Tablespoon Sugar, folded in gently
Raspberry Jelly Layer
- 1 (3 ounce) package Raspberry Jello
Raspberry Cream Frosting
- 4 Tablespoons Butter
- 4 ounces Cream Cheese
- 4 cups Powdered Sugar
- Hot Pink Food Coloring Gel, to taste
- 1 Cup Heavy Whipping Cream, whipped
- Fresh Raspberries for garnish
Instructions
- Prepare crust: Line the bottom of a 7-inch springform pan with parchment paper. In a bowl, combine graham cracker crumbs, sugar, and melted butter until blended. Press mixture evenly into the bottom of the pan and smooth with the back of a spoon. Freeze the crust while preparing the filling.
- Prepare raspberries: Rinse fresh raspberries in a colander under cold water and drain them on paper towels. Place raspberries in the refrigerator to keep cool until use.
- Mix cheesecake batter: In the bowl of a stand mixer, combine softened cream cheese, heavy cream, sugar, and powdered sugar. Mix on low until all ingredients are combined and smooth. Scrape down the sides, add vanilla extract and lemon juice, then blend until creamy. Remove about 1 1/2 cups of batter and refrigerate it for later use. Gently fold the sugared raspberries into the remaining batter.
- Assemble first layer: Remove crust from freezer and pour in the cheesecake batter with raspberries. Smooth the top with a spatula. Freeze the pan for 3 to 4 hours until the layer is set and firm to the touch.
- Prepare raspberry jelly layer: Dissolve the raspberry jello package as per the instructions (usually in hot water). Allow the jelly to cool but not set fully. Pour this layer carefully over the firm cheesecake layer and refrigerate until set fully, around 2 hours.
- Make raspberry cream frosting and finish: Beat butter and cream cheese until smooth. Gradually add powdered sugar and blend well. Add hot pink food coloring gel until the desired color is reached. Fold in whipped heavy cream gently. Spread this frosting over the set jelly layer. Garnish with fresh raspberries on top. Chill the assembled cheesecake until ready to serve.
Notes
- Make sure the cream cheese is softened to room temperature for easier mixing and a smoother batter.
- Freezing the crust and layer helps set the cheesecake since this is a no-bake recipe.
- Gently fold raspberries into the batter to preserve their shape and juices.
- Be careful when pouring the jelly layer over the set cheesecake to avoid mixing layers.
- Use fresh raspberries for garnish to add a pop of color and fresh fruity flavor.
- This cheesecake is best served chilled and eaten within 2-3 days for optimal freshness.
