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
- In a bowl, combine the softened cream cheese, powdered sugar, and vanilla extract. Beat together with a hand mixer until combined and creamy.
- 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.
- 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.
- Start preparing the raspberry topping.
- Stir the water and cornstarch together with a fork in a small bowl.
- 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.
- 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.
- To serve – top slice of pie with raspberry topping.
- If wanted, serve with additional whipped cream and fresh raspberries.