Description
This creamy, indulgent no-bake raspberry cheesecake is the ultimate dessert! With a buttery graham cracker crust and a smooth cream cheese filling topped with sweet raspberry preserves, it’s the perfect treat for any occasion.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 8 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup raspberry preserves
Instructions
- In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter.
- Press the mixture into the bottom of a 9-inch springform pan.
- Chill in the refrigerator for at least 30 minutes to set.
- In a separate bowl, mix together the cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
- Spread the cream cheese mixture over the chilled crust, smoothing the top with a spatula.
- Top the cheesecake with raspberry preserves, spreading it evenly over the surface.
- Chill in the refrigerator for at least 4 hours, or until set.
- Slice and enjoy your creamy raspberry cheesecake!
Notes
- If you prefer a tart contrast to the sweetness, use fresh raspberries in addition to the preserves.
- You can substitute the raspberry preserves with other fruit preserves or fresh fruit toppings if desired.
- For a firmer texture, chill the cheesecake overnight.
- Prep Time: 15 minutes
- Cook Time: None (no baking required)