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No Bake Raspberry Cheesecake

A delightful and uncomplicated dessert featuring a creamy filling, buttery cookie crust, and vibrant raspberry topping, this No Bake Raspberry Cheesecake is perfect for any family gathering.
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Prep Time 20 minutes
Total Time 6 hours
Servings: 8 servings
Course: Dessert, Sweet
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Crust
  • 1.5 cups graham cracker crumbs Use gluten-free cookies for a gluten-free version.
  • 0.5 cups unsalted melted butter Ensure it's halal.
For the Filling
  • 16 oz cream cheese, softened Ensure halal.
  • 1 cup heavy cream Ensure it's halal.
  • 0.75 cups sugar
  • 2 cups fresh raspberries Reserve some for garnish.

Method
 

Prepare the Crust
  1. In a mixing bowl, combine the graham cracker crumbs with melted butter until the mixture resembles wet sand.
  2. Press this mixture firmly into the bottom of a 9-inch springform pan to form a crust.
  3. Refrigerate while you prepare the filling.
Make the Filling
  1. In a large bowl, beat the softened cream cheese and sugar together with an electric mixer until smooth and creamy, about 2-3 minutes.
  2. In a separate bowl, whip the heavy cream until soft peaks form.
  3. Carefully fold the whipped cream into the cream cheese mixture until well combined.
  4. Gently fold in the fresh raspberries, being cautious not to break them apart.
Assemble the Cheesecake
  1. Pour the filling over the chilled crust in the springform pan and spread evenly.
  2. Cover and refrigerate for 4 to 6 hours, or until set.
Serve
  1. Once set, remove from the springform pan and serve with additional fresh raspberries on top for the perfect garnishing touch.

Notes

Store the cheesecake covered in the refrigerator for up to 5 days. You can freeze leftovers for up to a month, but be sure to wrap tightly to prevent freezer burn. Thaw in the refrigerator before serving.