Raspberry cheesecake – no bake!

  • 1 (6 oz) ready-to-use Graham Cracker or Shortbread Crust

    Cheesecake Layer

  • 8 oz cream cheese, softened
  • 2/3 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup heavy whipping cream

    Raspberry Topping

  • 3 tablespoons water
  • 3 tablespoons cornstarch
  • 1 cup granulated sugar
  • 1 bag (12 oz) frozen raspberries
  • additional whipped cream & fresh raspberries for garnish
  1. In a bowl, combine the softened cream cheese, powdered sugar, and vanilla extract. Beat together with a hand mixer until combined and creamy.
  2. In a separate smaller bowl, beat the heavy whipping cream for several minutes until stiff peaks form. Add the whipped cream to the cream cheese mixture and beat together until well combined.
  3. Evenly spread the whipped cream cheese mixture into the bottom of the prepared cracker crust. Cover with the lid and refrigerate for 6-8 hours.
  4. Start preparing the raspberry topping.
  5. Stir the water and cornstarch together with a fork in a small bowl.
  6. In a saucepan over medium-high heat, combine the sugar and frozen raspberries. Stir together and cook for several minutes until it’s boiling. Once boiling, add the water/cornstarch mixture and stir. Let this mixture boil for 2 minutes.
  7. Turn off the heat and let the raspberry mixture cool for about 30 minutes in the pan. Transfer it to a Tupperware dish and let refrigerate alongside the cream cheese pie.
  8. To serve – top slice of pie with raspberry topping.
  9. If wanted, serve with additional whipped cream and fresh raspberries.

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