Dessertsbiggerbolderbaking4.7
No-Bake Raspberry Cheesecake Recipe
My No-Bake Raspberry Cheesecake recipe has a special ingredient that helps it set — and in the end you get a creamy, light, and lovely cheesecake filled with raspberry flavor!
👥 10 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 30 min👤 Gemma Stafford📖 biggerbolderbaking
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- bowl
- knife
📝 Preparation Steps
1
Press the graham cracker crust into a 9-inch (23cm) springform pan.
2
In a large bowl, pour 1 cup (8floz/240ml) of very hot water and sprinkle the raspberry Jell-O on top. Let sit for ⏱️ 5 minutes and then stir until completely dissolved. Let cool.
3
With an electric mixer, whip the cream cheese until creamy.
4
Slowly add the cooled Jello to the cream cheese, 1 tablespoon at a time, and mixing thoroughly between additions to prevent the Jello from setting once it hits the cream cheese.
5
Add the powdered sugar, lemon zest, and vanilla and beat until combined.
(3oz/85g) raspberry Jell-O1 package(16oz/450g) cream cheese (at room temperature)2 cups(4oz/115g) powdered sugar1 cuplemon zest1 teaspoon(5oz/142g) fresh raspberries (roughly chopped)1 cup
6
In a separate bowl, whip the heavy cream to soft peaks, and then gently fold the whipped cream into the cream cheese mixture until fully combined.
7
Lastly, fold in the roughly chopped raspberries.
8
Pour evenly in the pan on top of the crust, cover the pan and refrigerate for at least ⏱️ 6 hours or overnight.
9
When ready to serve, run a thin knife around the edges to separate the cheesecake from the pan before releasing it. Store any leftovers well covered in the refrigerator for up to 2 days.
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