A graham cracker crust with a whipped no-bake cream cheese filling and a fresh raspberry swirl.
Author:Dorothy Miller
Ingredients
Scale
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 the raspberry swirl)
Instructions
Mix the graham cracker crumbs, 1/4 cup sugar and melted butter. Press into the bottom of a 9-inch springform pan.
Beat the cream cheese, powdered sugar and vanilla until smooth.
Whip the heavy cream to stiff peaks and gently fold into the cream cheese mixture.
Spread half of the filling over the crust.
Blend the raspberries with 2 tbsp sugar until smooth. Drizzle half over the filling, add the remaining filling and top with the rest of the raspberry mixture.
Swirl with a knife. Chill at least 4 hours before serving.
Notes
Whip the cream to stiff peaks so the cheesecake holds its shape when sliced.