No-Bake Raspberry Cheesecake
Ingredients:
1 1/2 cups (150g) graham cracker crumbs
1/3 cup (75g) unsalted butter, melted
2 1/2 cups (600g) cream cheese, softened
1 cup (120g) powdered sugar
1 tsp vanilla extract
1 1/4 cups (300ml) heavy cream, whipped
1 1/2 cups (150g) fresh raspberries
1/4 cup (50g) raspberry jam
Directions:
In a medium bowl, combine the graham cracker crumbs and melted butter until well mixed. Press the mixture into the base of an 8-inch (20cm) springform pan to form the crust. Chill in the refrigerator while preparing the filling.
In a large bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
Gently fold in the whipped cream until the mixture is well combined.
Spoon half of the cream cheese mixture onto the chilled crust and smooth the top.
Scatter half of the fresh raspberries over the mixture.
Repeat with the remaining cream cheese mixture and raspberries.
Warm the raspberry jam slightly, then drizzle it over the top of the cheesecake.
Chill the cheesecake in the refrigerator for at least 4 hours or overnight to set.
Once set, remove the cheesecake from the springform pan and serve.
Prep Time: 25 minutes | Chilling Time: 4 hours | Total Time: 4 hours 25 minutes�Kcal: 350 kcal per slice | Servings: 8 slices
