No Bake Raspberry Cheesecake

This No Bake Raspberry Cheesecake is light and creamy and loaded with tart raspberries!

It’s hard to believe it’s October and while I should be kicking the month off with something loaded with apples and pumpkins, we’re kicking off the month with some PINK! For those who don’t already know, October is National Breast Cancer Awareness Month and I’m excited to have teamed up with some of my friends to bring you 26 pink recipes in honor of it!

While I have a very limited family history of breast cancer, I always make sure to do my self check each and every month and schedule an annual check up as well. Early detection saves lives and October is dedicated to informing and encouraging women everywhere to take the right steps in order to prevent this terrible disease.

But we don’t need to spend the whole month doing self checks, were should indulge a little too, right ladies? This cheesecakes is just the thing too, it’s light and creamy and bursting with tart raspberries. And don’t forge to check out the other amazing recipes below, everything from desserts to drinks to pasta!

5 from 8 votes

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No Bake Raspberry Cheesecake

Author Rebecca Hubbell

Course Dessert

Prep Time 6 hours hours 30 minutes minutes

Cook Time 10 minutes minutes

Total Time 6 hours hours 40 minutes minutes

Servings 12

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This No Bake Raspberry Cheesecake is light and creamy and loaded with tart raspberries!

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Ingredients

  

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Crust:

• ▢ 9 Graham Crackers
• ▢ 4 tbsp Butter melter
• ▢ 1 tbsp Sugar
• ▢ 2 tbsp Sprinkles

Filling:

• ▢ 12 oz. Frozen Raspberries thawed
• ▢ 1/4 cup Granulated Sugar
• ▢ 1 tsp Corn Starch
• ▢ 3 tsp Cold Water
• ▢ 1 cup Heavy Cream
• ▢ 8 oz. Whipped Cream Cheese
• ▢ 1 cup Confectioners’ Sugar

Topping:

• ▢ 1 cup Heavy Cream
• ▢ 1/4 cup Confectioners’ Sugar
• ▢ 4 tsp Water
• ▢ 1 tsp Gelatin
• ▢ Sprinkles

Instructions

Crust:

• Line the bottom of a springform pan with parchment paper and clasp the sides around the base, trimming away any excess paper and set aside.
• Add graham crackers to a food processor or blender and pulse until a crumb forms, you can also use a large Ziploc bag and a rolling pin to crush them.
• Place the crumbs in a medium bowl and create a crater in the middle, pour melted butter into the crater and mix until crumbs are evenly coated.
• Stir in sprinkles and sugar and transfer to the springform pan, pressing down evenly.

Filling:

• Add thawed raspberries, juice and all, to a small saucepan with the sugar and cook over medium heat and whisk to break up the berries.
• Stir together corn starch and water in a small prep bowl and add to simmering raspberries.
• Stir constantly for 1 to 2 minutes until raspberries start to thicken, remove from heat to cool.
• Whip cream until stiff peaks form and transfer to a medium-sized bowl.
• Add whipped cream cheese and confectioners’ sugar to the large bowl or stand mixer you whipped the cream in and whip until combined.
• Fold in whipped cream and raspberry mix with a rubber spatula until evenly combined.
• Pour into prepared crust and freeze for at least 4-6 hours.

Cream:

• Shortly before serving, whip heavy cream and confectioners’ sugar together until soft peaks form.
• Meanwhile, place water and gelatin in a small saucepan and heat just until gelatin is dissolved.
• Slowly pour gelatin mix into the cream while it’s whipping and beat until stiff peaks form.
• Pipe onto top of prepared cheesecake and add sprinkles, return to freezer for at least 30 minutes before serving.
• Serve immediately after removing from freezer.

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