The perfect balance between sweet and tart – this is the best raspberry swirl cheesecake ever! Swirls of fresh raspberry in every bite – this easy recipe can’t be missed!
😋 Taste and features
- Easy no bake cheesecake with raspberries
- A beautiful holiday cheesecake that can be made the day before
- A light and fluffy cheesecake that’s not as dense as baked cheesecake
- Swirls of fresh raspberry puree in the cheesecake batter and on top
🖊 Recipe note
Every bite of this smooth cheesecake is full of tangy cream cheese and fresh raspberries. Because this cheesecake is not baked, this is the creamiest cheesecake ever! This would be a great option to bring to a holiday party and you can jazz it up even further with whipped cream and fresh raspberries on top!
🛒 Ingredients
For the best no bake cheesecake, make sure the cream cheese is at room temperature before you begin the recipe. This will ensure a smooth cheesecake with no lumps!
🗒️ Step by step instructions
Before you Start: Lightly grease a 9-inch springform pan with nonstick spray. Crush graham crackers and then mix in butter and brown sugar. Press the mixture evenly on the bottom ad sides of the pan and then place in the fridge. (Tip: Place graham crackers in a freezer safe bag and crush with a rolling pin or blend in a food processor)
Step 1. Blend raspberries and then pour the mixture through the strainer to remove seeds. Then add white sugar to the bowl and mix. Whisk heavy cream for 3-4 minutes on medium-high speed (with whisk attachment) until stiff peaks form and then set aside in a separate bowl. (Tip: Make sure to keep an eye on it as it can quickly turn into butter) Switch the whisk attachment to the paddle attachment and then mix in room temperature cream cheese, powdered sugar, and 1/2 of the raspberry puree mixture vanilla extract together on medium speed for 2 minutes.
Step 2. Combine whipped heavy cream with cream cheese mixture and then pour into the springform pan. Take the remaining 1/2 of the raspberry puree mixture and swirl on top with a chopstick or fork.
Step 3. Chill overnight before enjoying!
👩🍳 Top tips
- Room Temperature Ingredients: Make sure the cream cheese is room temperature for the best cheesecake texture!
- Watch your Heavy Cream: Heavy cream can very easily become butter so you want to make sure you keep an eye on it as you whip it!
- Save some Raspberries: You can also add a few raspberries on top if you want to add more textural elements on top!
🤔 Substitutions
This cheesecake tastes amazing with raspberries but could definetly work with any other berries you have on hand! Make sure you strain them before adding them to the mixture!
🧺 Storage tips
Fridge: Keep cheesecake in an airtight container for up to 1 week.
🙋 Frequently asked questions
How to whip heavy cream?
Make sure that heavy cream is cold before whipping it!
Why is the no bake cheesecake not firm?
Make sure you let your cheesecake set over night! Of course, it’s not going to be as stiff as a baked cheesecake but the upside is that it’s extra smooth and creamy!
🔎 Related recipes
Have some more cream cheese lying around? Heres a few more recipes you can check out that use it up!
📖 Recipe
Raspberry No Bake Cheesecake
Equipment
- 9-inch Springform Pan
Ingredients
Graham Cracker Crust
- 2 Cups Crushed Graham Crackers (200 grams or 12–14 full sheet graham crackers)
- 8 tbsp Unsalted Melted Butter (113 Grams / 1 Stick)
- 1/3 Cup Light Brown Sugar (67 Grams)
Raspberry Cheese Cake
- 1 1/2 Cups Heavy Cream (360 Grams)
- 1 tsp Vanilla Extract (5 Grams)
- 3 8-Ounce Blocks Full-Fat Cream Cheese (680 Grams)
- 1 1/4 Cup Powdered Sugar (150 Grams)
Raspberry Swirl
- 3 Cups Fresh Raspberries (375 Grams)
- 1/3 Cup White Granulated Sugar
Instructions
- Lightly grease a 9-inch springform pan with nonstick spray. Crush graham crackers and then mix in butter and brown sugar. Press the mixture evenly on the bottom ad sides of the pan and then place in the fridge.
- Blend raspberries and then pour the mixture through the strainer to remove seeds. Then add white sugar to the bowl and mix.
- Whisk heavy cream for 3-4 minutes on medium-high speed (with whisk attachment) until stiff peaks form and then set aside in a separate bowl. Make sure to keep an eye on it as it can quickly turn into butter.
- Switch the whisk attachment to the paddle attachment and then mix in room temperature cream cheese, powdered sugar, and 1/2 of the raspberry puree mixture vanilla extract together on medium speed for 2 minutes.
- Combine whipped heavy cream with cream cheese mixture and then pour into the springform pan. Take the remaining 1/2 of the raspberry puree mixture and swirl on top with a chopstick or fork. Chill overnight before enjoying!
tsetse
Wow~~ Looks so delicious👍