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Do you like cheesecake? No-Bake Raspberry Cream Cheesecake is a delicious dessert that will make your mouth water. It’s so good, it’ll make you want to lick the plate! You can’t go wrong with this creamy and sweet treat.
Raspberry Cream Cheesecake
This Raspberry Cream Cheesecake is so delicious and pretty that is perfect for serving guests for any occasion. This cheesecake recipe is so simple and easy to make and to make this even better, it is a no-bake recipe. The cheesecake is creamy, soft, and delectable with a tasty flavor that is sure to make people fall in love. Cheesecake has a wonderful texture and variety of flavors, so be sure to try out this Cherry Chocolate Chip Cheesecake or this Vanilla Lavender Cheesecake.
Ingredients
- Graham Crackers– You will use the crumbs to make the crust of the cheesecake.
- Sugar– Every great dessert recipe uses sugar in it.
- Butter– Use unsalted butter to control the amount of salt in the recipe.
- Cream Cheese– Use this softened or at room temperature.
- Powdered Sugar– This is the best sugar for homemade icing.
- Vanilla– Use pure vanilla for the best flavoring.
- Lemon Juice– Use freshly squeezed lemon juice for the best taste.
- Heavy Cream– This will help with the consistency of your filling.
- Raspberries– Use fresh raspberries for the best flavoring.
- Jello– You will need raspberry jello for this recipe.
- Heavy Whipping Cream– This will help with the consistency of your filling.
- Powdered Sugar– This is the best sugar for homemade icing.
- Food Coloring Gel– You will need Hot Pink Food Gel, not the liquid.
How to Make Raspberry Cream Cheesecake
CRUST:
To start, use parchment paper to line a 7-inch spring-form pan. First, add the graham crackers into a food processor or blender until it forms crumbs. Secondly, combine the crumbs, sugar, and melted butter until fully coated. Thirdly, place the crumbs into the base of the prepared pan, and gently press down, and up the sides. Next, place the crust into the freezer to chill.
In addition, use cold water to rent your raspberries and a colander and drain them using paper towels to remove excess water. Furthermore, keep the raspberries chilled in the fridge until you are ready to use them.
FILLING:
First, in a mixing bowl of a standing mixer, add in the cream cheese, heavy cream, sugar, and powdered sugar and beat on low until combined. Secondly, add in the vanilla and lemon juice, and use a spatula to scrape the sides of the bowl until blended. Thirdly, using the spatula again, make sure to scrape the sides of the bowl until smooth and creamy. Next, take the mixing bowl off of the mixer and place about 1 1/2 cups of the batter into a smaller bowl, and put it into the fridge.
In addition, add the sweetened whole raspberries into the rest of the batter, and using a spatula, gently fold until combined.
Furthermore, take the spring-form pan out of the freezer, and add the batter into the crust, and using a spatula smooth out evenly. Finally, place the pan into the freezer for three to four hours, or until set or firm when you touch it.
SECOND LAYER:
To start, in a medium-sized saucepan, add 1 cup of water and bring to a boil, then take off the heat and add in the raspberry jello, until it dissolves. First, allow the jello to cool by setting the pan on a wire rack. Secondly, add in 1 cup of the heavy whipping cream, 2 tablespoons of sugar, and 1/2 teaspoons of the vanilla into a blender and pulse until combined. Thirdly, continue to blend at medium – medium-high speed until the mixture thickens. Next, switch off the blender and place the whole jar or picture into the fridge to chill.
In addition, when the cheesecake is firm to the touch, place the small bowl of cheesecake batter into cold jello and add the whipped cream to the jello and combine, until smooth. Furthermore, take the pan out of the freezer, and add the jello mixture onto the cheesecake layer, making the second layer using a spoon. Only pan back into the freezer and allow to chill overnight until set.
TO DECORATE:
To start, add the butter and cream cheese into a mixing bowl and combine using a whisk attachment until creamy and fluffy. First, one cup at a time, add in the powdered sugar, and beat on low until combined and smooth using a spatula to scrape the sides of the bowl as needed. Secondly, separate the frosting into two separate bowls, and add the hot pink food coloring gel into one until you have your desired color reached.
First, use a 10-inch wide piece of plastic wrap and place it on a smooth surface. Secondly, create two long ribbons with the white and pink frosting, lengthwise in the middle of the plastic wrap. Thirdly, using your hands, you will want to roll the plastic wrap around the frosting, creating a long tube. Next, you will need to cut off only one end of the plastic wrap and add it into a pastry bag with a star tip. In addition, use the pastry bag to create swirled frosting on the cookies, and bring it up to a peak. Furthermore, you can place some raspberries on top of each of the swirls and then place them into the fridge to cool until ready. Finally, take the spring-form off of the pan when you are ready to serve. Slice the cheesecake into 2-inch pieces.
Serve and Enjoy!
How to Store?
Placing the cheesecake into an airtight container is the best way to store the recipe. Using an airtight container for storage will keep the recipe moist and fresh. When storing, placing it in the fridge or freezer will help it last longer.
How Long Does No-Bake Raspberry Cream Cheese Cake Last?
Your No-bake Raspberry Cream Cheesecake can last anywhere between 6-8 days to a couple of months. Placing the recipe in the fridge will allow the recipe to last 6-8 days if you are planning a party where the recipe is needed or just want a dessert to snack on for the week. However, if placed in the freezer, the recipe can last for up to 6-8 months.
More Cheesecake Recipes:
- Strawberry Cheesecake Cookies
- No-Bake Monster Cheesecake
- Strawberry Lemon Cheesecake Cake
- No-Bake Oreo Cheesecake
Raspberry Cream Cheesecake
Do you like cheesecake? Raspberry Cream Cheesecake is a delicious dessert that will make your mouth water. It's so good, it'll make you want to lick the plate! You can't go wrong with this creamy and sweet treat.
Servings: 8 slices
Ingredients
FOR THE CRUST:
- 2 cups of Graham Cracker Crumbs
- 2 Tablespoons of Sugar
- 6 Tablespoons of butter - melted
FOR THE FILLING:
- 4 Packages of Cream Cheese - 8 ounces each - softened
- 1/4 cup of Powdered Sugar
- 1 cup Sugar
- 1 teaspoon of Vanilla
- 1 teaspoon of Lemon Juice
- 1/2 cup of Heavy Cream
- 1 cup of Raspberries - Sprinkled with a heaping Tablespoon of Sugar - folded in gently
- 1 - 3 ounce package of Raspberry Jello
- 1 Cup of Heavy Whipping Cream - Whipped
FOR THE TOP - TO DECORATE:
- 4 Tablespoons of Butter
- 4 ounces of Cream Cheese
- 4 cups of Powdered Sugar
- Hot Pink Food Coloring Gel
- Raspberries for the top
Instructions
- Line the bottom of a 7-inch Spring-form pan with Parchment paper. Place the Graham Cracker crumbs in a bowl, and add the sugar, and melted butter, and mix to blend, or coat. Press the crumbs into the bottom of the Spring-form pan, and smooth evenly. Place the pan in the freezer.
- Rinse the Raspberries in a Colander under cold water, and drain them on paper towels. Place in the Refrigerator and keep cool until time to use.
- Place the softened Cream Cheese in the mixing bowl of a stand mixer, and add the Heavy Cream, Sugar, and Powdered Sugar, and blend on low until all ingredients are well mixed. Scrape down the sides of the bowl, add the Vanilla and Lemon Juice and mix well to blend. Scrape down the sides of the bowl, and blend until smooth and creamy. Remove the mixing bowl from the mixer, and place about 1 1/2 cups of the Cheesecake batter in a small bowl, and place in the refrigerator. In the mixing bowl with the remaining batter, gently fold in the sweetened Whole Raspberries, and gently stir into the cheesecake.
- Remove the Spring-form pan from the freezer, and pour the cheesecake batter into the pan, smoothing out the batter with a spatula. Place the pan back into the freezer for about 3 to 4 hours, or until the first layer is set, and firm to the touch.
SECOND LAYER:
- Boil 1 cup of water in a Medium-sized Saucepan, and when the water boils, remove the pan from the heat, and stir in the package of Raspberry Jello, continuing to stir until the Jello dissolves. Set the pan on a cooling rack, and allow the Jello to completely cool. In a blender; place the 1 cup of Heavy Whipping Cream, 2 Tablespoons of Sugar, and 1/2 teaspoon of Vanilla, and pulse a few times to mix. Blend on medium - medium-high speed, until the Cream thickens. Turn the Blender off, and place the Blender jar or pitcher in the refrigerator.
- Check the Cheesecake in the freezer, and when it's firm to the touch; add the small bowl of Cheesecake batter to the cooled Jello, and add the Whipped Cream to the Jello, and stir all together until completely blended, and smooth. Remove the pan from the freezer, and gently spoon the Jello mixture onto the Cheesecake, making the second layer. Place the pan back in the freezer, and leave overnight to completely set the cheesecake.
TO DECORATE:
- In the mixing bowl, add the Softened Butter, and Softened Cream Cheese, and mix with the whisk attachment until creamy and fluffy. Add the Powdered Sugar, one cup at a time, blending at low speed, and scraping the bowl down as needed, until all powdered sugar is added, and the frosting is completely mixed and smooth. Divide the Frosting evenly into two bowls, and in one bowl, add the Hot Pink Food Coloring Gel until the desired color is achieved.
- Using Plastic wrap (Glad Wrap) tear off a piece about 10 inches wide, and place the Frosting length-wise in the middle of the plastic wrap. It will look like two long ribbons of Frosting; One Pink, one White: Then, roll the plastic wrap around the Frosting, making sure to keep it long, or length-wise like a long ribbon. SEE PHOTO Snip the end off of the Plastic wrap, on one end only, and twist the other end closed. Place the plastic wrap in a pastry bag with the large Star Tip. Pipe the Frosting onto the edges of the Cheesecake, using a swirl motion, and bring it up to a point. Place a Raspberry on top of each swirl of Frosting, and place the cheesecake back in the freezer until time to serve. When ready to serve, remove the Spring-form from the pan, and slice the Cheesecake into 2-inch pieces. Serve, and Enjoy!
Equipment
- Blender/food processor
- Large star tip - for piping frosting
- Plastic bag to pipe Melted Chocolate
- Spatula's
Notes
Make sure that you leave the Butter and Cream Cheese called for in this recipe, out on the counter until it is soft. The Frosting will not mix correctly if the Butter and Cream Cheese are cold, both need to be soft, and at room temperature. ALSO: Using the Blender to whip the cream is really a great way to whip the cream to a thick consistency. I used the Ninja Blender/Food Processor, and it was done in no time. I checked it after a few seconds and kept checking it until it was thick and creamy.
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