Get the Recipe:
No-Bake Raspberry Cheesecake
Sweet raspberry preserves add wonderful flavor to this No-Bake Raspberry Cheesecake!
Ingredients
For the crust:
- 1 ¾ cups (198 g) vanilla wafer crumbs
- 5 tablespoons (70 g) unsalted butter, melted
For the filling:
- 16 ounces (454 g) cream cheese, at room temperature
- ¾ cup (150 g) granulated sugar
- ½ teaspoon vanilla extract
- 1 cup (240 ml) heavy cream
- about 2 tablespoons raspberry preserves
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Instructions
To make the crust:
- If baking the crust*, preheat oven to 350°F (175°C). Combine the cookie crumbs and butter until thoroughly combined. Press into the bottom and up the sides of a lightly greased 9-inch pie or tart pan.
- Place the pan in the refrigerator while you make the filling, or bake on a lined, rimmed baking sheet for 10 minutes then allow to cool completely.
To make the filling:
- Using an electric mixer on medium speed, beat the cream cheese, sugar, and vanilla until thoroughly combined and smooth.
- Placed the cream in a separate bowl. Using an electric mixer with a whisk attachment, whip the cream on high speed until soft peaks form.
- Fold about 1/3 of the whipped cream into the cream cheese mixture. Then gently fold in the remaining whipped cream, mixing just until combined.
- Transfer the filling to the prepared crust, and spread evenly.
- Stir the preserves well to thin them a bit. (If your preserves have large pieces of fruit, remove those for best results.) Drop small portions of the preserves over the filling. Use a toothpick or thin knife to swirl into the filling. Refrigerate at least 4 hours before serving.
Notes
- *Baking the crust it optional. I find that baking it makes it a bit sturdier and also enhances the flavor.
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