Chilled Raspberry Cheesecake with No-Bake Crust
Chilled Raspberry Cheesecake with No-Bake Crust
ingredients
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 1 cup granulated sugar
- 4 (8 oz) packages cream cheese, softened
- 1 teaspoon vanilla extract
- 2 cups fresh raspberries
- 1 tablespoon cornstarch
- ½ cup powdered sugar
- 1 cup heavy cream
steps
- 1.
In a bowl, combine graham cracker crumbs and melted butter until well mixed. Press the mixture into the bottom of a 9-inch springform pan to create a crust.
- 2.
In a large mixing bowl, beat the softened cream cheese and granulated sugar until smooth. Mix in the vanilla extract until fully incorporated.
- 3.
In another bowl, whip the heavy cream until soft peaks form, then gently fold it into the cream cheese mixture until combined.
- 4.
In a blender, blend 1 cup of fresh raspberries with cornstarch and powdered sugar to create a smooth coulee.
- 5.
Pour half of the cheesecake filling over the crust, then layer half of the raspberry coulee over the filling. Swirl with a knife for a marbled effect.
- 6.
Pour the remaining cheesecake filling on top and repeat with the remaining coulee.
- 7.
Cover the cheesecake and refrigerate for at least 4 hours or until set.
- 8.
Serve chilled, garnished with fresh raspberries and a drizzle of raspberry coulee on top.
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