Description
A rich, no-bake creamy raspberry cheesecake with a buttery graham cracker crust, smooth cream cheese filling, and glossy raspberry topping — perfect for any season.
Ingredients
1 1/2 cups finely crushed graham cracker crumbs
1/4 cup white sugar (for crust)
1/2 cup melted butter
11 ounces softened cream cheese
1 1/2 cups confectioners’ sugar
3 tablespoons milk
1 teaspoon vanilla extract
16 ounces Cool Whip or 4 cups homemade sweetened whipped cream
2 tablespoons cornstarch
1/2 cup white sugar (for topping)
1/2 cup water
2 cups raspberries, fresh or frozen
1 teaspoon lemon juice (optional)
Instructions
1. In a saucepan, mix cornstarch and sugar, then add water, raspberries, and lemon juice if using. Cook over medium heat, stirring frequently until thickened. Let cool completely.
2. Mix crushed graham crackers, sugar, and melted butter until combined. Press into the bottom of a 9×13 inch dish to form a crust. Set aside.
3. Beat cream cheese, confectioners’ sugar, milk, and vanilla until smooth.
4. Gently fold in Cool Whip or whipped cream until fully combined.
5. Spread the cream cheese mixture evenly over the crust.
6. Top with the cooled raspberry mixture, spreading evenly across the surface.
7. Refrigerate for at least 6 hours before serving.
Notes
Use full-fat cream cheese for best firmness.
Homemade whipped cream: whip 2 cups heavy cream with 1/4 cup powdered sugar until stiff.
Graham crackers can be swapped for digestive biscuits or Oreos (no filling).
Arrowroot powder can replace cornstarch; flour can be used at twice the amount.
Can be frozen up to 3 months; thaw overnight in fridge before serving.
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 22g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 8g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg