Creamy Raspberry Cheesecake
Indulge in a creamy raspberry cheesecake with a buttery graham cracker crust and sweet, smooth filling topped with fresh raspberry sauce. Perfect for dessert lovers and special occasions.
- Prep Time: 25 minutes
- Total Time: 6 hours
- Yield: 4 servings
- Category: Dessert, No-Bake
- Method: Chill / No-Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the Crust:
1½ cups finely crushed graham cracker crumbs (about 9–10 sheets)
¼ cup white sugar
½ cup butter, melted
For the Cheesecake Filling:
11 ounces cream cheese, softened
1½ cups confectioners’ sugar
3 tablespoons milk
1 teaspoon vanilla extract
16 ounces Cool Whip or 4 cups homemade sweetened whipped cream
For the Raspberry Topping:
2 tablespoons cornstarch
½ cup white sugar
½ cup water
2 cups raspberries (fresh or frozen)
1 teaspoon lemon juice (optional)
Instructions
Prepare the Crust
In a medium bowl, mix graham cracker crumbs, sugar, and melted butter until fully combined. Press the mixture firmly into the bottom of a 9-inch pie dish or springform pan. Chill in the fridge while you make the filling.
Make the Cheesecake Filling
In a large bowl, beat softened cream cheese until smooth. Add confectioners’ sugar, milk, and vanilla extract, and beat until creamy. Gently fold in the whipped topping until light and fluffy.
Assemble the Cheesecake
Spoon the cream cheese mixture over the prepared crust and smooth the top. Cover and refrigerate for at least 4 hours, or until set.
Make the Raspberry Topping
In a saucepan, whisk cornstarch and sugar with water until smooth. Add raspberries and bring to a boil over medium heat, stirring constantly. Cook until thickened and translucent (3–5 minutes). Stir in lemon juice if using. Cool completely.
Top and Serve
Once the cheesecake is set and the raspberry topping has cooled, spoon the raspberry mixture over the cheesecake. Chill for 1–2 more hours, then slice and serve.
Notes
Use a springform pan for easy removal and clean slices.
For a stronger raspberry flavor, mash some berries into the topping as it simmers.
This cheesecake keeps in the fridge for up to 4 days.
To make ahead, prepare the crust and filling the night before, and add topping just before serving.
Find it online: https://elladishes.com/creamy-raspberry-cheesecake/
