Hey there! Holly from Revamperate here again with a n0-bake cheesecake recipe. This no-bake raspberry cheesecake is a must-have.
Once I started making cheesecake without my oven, I couldn’t turn back. It’s actually dangerous because making cheesecake this way (with Cool Whip) makes it taste lighter and, in my opinion, more delicious. It’s a little too easy to go overboard and eat the whole cake…but it’s also a fairly easy recipe that will come together quickly, and it involves much less fuss than traditional cheesecake, which is always nice.
For the crust:
- 1 package of graham crackers, fine
- 4 tbsp butter, melted
In a food processor, puree the graham crackers until fine. Add the melted butter and pulse to combine. Press the crumb mixture into the bottom of a springform pan.
For the cheesecake:
- 2 8oz. packages of cream cheese, room temperature
- 1 cup Cool Whip (or similar)
- 1 tso vanilla extract
- 12 oz raspberries (about ½ cup sauce)
- 1 tsp corn starch
- ½ tsp lemon juice
- ½ cup granulated sugar
In a saucepan on the stove, heat the raspberries and lemon juice on low heat. As the raspberries begin to break down, crush them lightly with your spatula and stir occasionally until completely broken and “mushy.” Over a separate bowl, strain the mixture to remove seeds. Then return the seedless raspberry sauce to the saucepan and continue heating. Add the cornstarch and mix with a spatula until the mixture thickens. Remove from heat to cool completely.
In the bowl of your mixer fitted with the paddle attachment, beat the cream cheese until smooth. Mix in the granulated sugar, followed by the vanilla and cooled raspberry sauce.
Fold in the Cool Whip with a spatula until smooth and transfer to the lined pan. Allow cheesecake to set in the refrigerator for 4 hours (or move to the freezer for thicker cheesecake).
Carefully remove the springform and make the whipped cream topping.
For the whipped cream:
- 1 pint (2 cups) heavy whipping cream
- 1 cup powdered sugar
With a whisk attachment, whip the cream on high speed. Add the powdered sugar and continue to whip until stiff peaks form.
Then spread or pipe the whipped cream on top and cover with sprinkles or fruit. Store in the refrigerator for up to three days and cut to serve! It’s the perfect way to get your cheesecake fix.