This easy cheesecake recipe with raspberry sauce is a favorite holiday recipe. It’s a no bake cheesecake recipe with a chocolate graham cracker crust. Sponsored by In The Raw®.
With Easter just a couple of weeks away, my kids are counting down the days until their spring break starts. We aren’t planning on taking a long vacation to somewhere tropical, but we are going to go on a couple of weekend road trips. Hopefully, the gorgeous weather will continue and we can spend some time outside.
I’m thinking ahead to our Easter dinner, which is always a special time. Of course, we will have the traditional ham and potatoes, but the desserts are always the stars of holiday dinners. One of my family’s favorite desserts is an easy cheesecake recipe.
It is favorite because not only is it creamy and delicious, it is also super easy to make! This year I will be making a healthier version of the easy cheesecake recipe using all organic ingredients including Sugar In The Raw Organic White®.
Disclaimer: This post contains links to products for making this recipe. If you use those links, I may earn a commission. Learn more here.
Sugar In The Raw Organic White® is from the maker of Sugar In The Raw® and is part of the In The Raw® family of sweeteners, which also includes zero-calorie Stevia In The Raw® and Monk Fruit In The Raw®, and Agave In The Raw®.
Sugar In The Raw Organic White is a new product that is great for baking! It is eco-friendly, meaning that it is organic, Eco-social All Fair Certified with recyclable packaging.
Easy Cheesecake Recipe Instructions
Start by making the raspberry sauce or sugared raspberries. It is a simple mixture of organic frozen raspberries and Sugar In The Raw Organic White.
Stir the two ingredients together and set the mixture aside, stirring occasionally. Let them sit at room temperature for at least 30 minutes until the juices are released. Then, cover the raspberry sauce and store it in the fridge.
Next, make the chocolate graham cracker crust.
I used organic chocolate graham cracker bunnies because I couldn’t find chocolate graham crackers at my grocery store.
Crush the chocolate graham crackers.
Then, mix in melted butter and organic cane sugar.
Press the mixture into a 9-inch pie pan and bake at 375 degrees for 7-8 minutes.
To make the whipped cream it is best to start with a bowl and wire whisk that has been chilled in the freezer.
Beat heavy whipping cream until soft peaks form. Add the sugar and vanilla. Beat until stiff peaks form. Set aside.
Beat the softened cream cheese with the sugar. Stir in the whipped cream until smooth.
Spread the cheesecake mixture into the chocolate pie crust.
Cover and place the cheesecake in the fridge for at least one hour before serving.
Serve the cheesecake with the raspberry sauce.
This easy cheesecake recipe is so delicious! I shared it with my friends over the weekend.
They asked for the recipe and there weren’t any leftovers. I am excited to make this updated version of a family favorite for our Easter dinner.