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No Bake Raspberry Swirl Cheesecake

A soft and creamy no-bake cheesecake swirled with vibrant raspberry sauce, offering a refreshing treat perfect for any occasion.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 7 hours
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 360
Ingredients Method Notes

Ingredients
  

Crust
  • 2.5 cups graham cracker crumbs
  • 0.5 cup salted butter, melted
Cheesecake Filling
  • 3.33 cups cream cheese, cold
  • 1.25 cups powdered sugar
  • 1.5 tsp vanilla extract
  • 1.25 cups heavy cream, cold
Raspberry Sauce
  • 2 cups fresh raspberries, for folding or serving
  • 2 tbsp granulated sugar
  • 0.33 cup water
  • 1 tbsp cornstarch
  • 1 handful extra fresh raspberries, optional, to decorate

Method
 

Preparation of Crust
  1. Mix the graham cracker crumbs with melted butter to form a crust.
  2. Press the mixture into the bottom of a 9-inch springform pan.
  3. Freeze the crust for about 15-20 minutes to set.
Making the Raspberry Sauce
  1. In a saucepan over low heat, combine raspberries, granulated sugar, and water.
  2. Simmer until raspberries soften, then whisk in cornstarch until thickened.
  3. Strain the mixture to remove seeds, and let the sauce cool completely.
Making the Cheesecake Filling
  1. Blend cold cream cheese with powdered sugar and vanilla extract until smooth.
  2. In a separate bowl, whip the heavy cream until stiff peaks form.
  3. Gently fold the whipped cream into the cream cheese mixture.
Assembly
  1. Pour the cheesecake filling over the chilled crust.
  2. Drop spoonfuls of cooled raspberry sauce over the filling and swirl with a knife.
Chilling and Serving
  1. Cover the cheesecake tightly and refrigerate for at least 6 hours or overnight.
  2. Slice and serve with additional fresh raspberries and optional whipped cream.

Notes

Store leftovers in an airtight container in the refrigerator for up to 5 days.