Description
A creamy and delicious no-bake cheesecake with a raspberry swirl, perfect for summer desserts.
Ingredients
Scale
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tbsp unsalted butter, melted
- 16 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup heavy whipping cream
- 1 cup fresh raspberries
- 2 tbsp granulated sugar (for raspberry swirl)
Instructions
1. Prepare the Crust:
- In a bowl, mix graham cracker crumbs, 1/4 cup sugar, and melted butter. Press into the bottom of a 9-inch springform pan.
- In a large bowl, beat cream cheese, powdered sugar, and vanilla until smooth.
- In another bowl, whip the heavy cream until stiff peaks form. Gently fold into the cream cheese mixture.
- Spread half of the cheesecake filling over the crust.
- Blend raspberries and 2 tbsp sugar until smooth. Drizzle half over the filling. Add the remaining filling and top with the rest of the raspberry swirl.
- Use a knife to swirl the raspberry mixture into the cheesecake. Chill for at least 4 hours before serving.
Notes
You can customize the seasonings to taste.