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