No Bake Raspberry Swirl Cheesecake
A visually stunning, effortless dessert that requires absolutely zero oven time. Featuring a crisp graham cracker crust, a rich, fluffy cream cheese filling, and a bright, tangy homemade raspberry puree swirled throughout.
Equipment
- 9-inch springform pan
- Stand mixer or hand mixer
- Medium saucepan and mesh strainer
Ingredients
The Crust & Filling
- 2.5 cups graham cracker crumbs See notes for gluten-free
- 0.5 cup salted butter melted
- 3.33 cups cream cheese cold
- 1.25 cups powdered sugar
- 1.5 tsp vanilla extract
- 1.25 cups heavy cream cold
- 2 cups fresh raspberries for folding or serving
The Raspberry Sauce
- 2 cups fresh raspberries
- 2 tbsp granulated sugar
- 0.33 cup water
- 1 tbsp cornstarch
Garnish
- 1 handful extra fresh raspberries optional, to decorate
Instructions
- Make the Crust: Mix graham cracker crumbs and melted butter. Press firmly into the bottom and slightly up the sides of a 9-inch springform pan. Freeze to set.
- Make the Sauce: Simmer 2 cups raspberries, granulated sugar, and water in a saucepan for 5-7 minutes. Whisk in cornstarch and cook 1 minute until thick. Strain through a mesh sieve to remove seeds. Cool completely.
- Whip the Filling: Beat the cold cream cheese until smooth. Add powdered sugar and vanilla. In a separate bowl, whip the cold heavy cream to stiff peaks, then gently fold it into the cream cheese mixture.
- Assemble and Swirl: Pour the filling over the chilled crust. Drop spoonfuls of the cooled raspberry sauce over the top and drag a knife through the drops to create swirls.
- Chill: Cover tightly and refrigerate for at least 6 hours, or overnight, until completely firm before slicing.
Notes
Do not swirl warm raspberry sauce into the cake! It must be completely cooled to room temperature, or it will melt the fat in the cream cheese and ruin the structure of the dessert.