No Bake Raspberry Cheesecake
Servings 12
Ingredients
Graham Cracker Crust:
- 1 1/2 cups graham cracker crumbs about 1 1/2 sleeves of graham crackers
- ½ cup butter melted
- 2 tablespoon granulated sugar
Raspberry Cheesecake:
- 12 oz 1½ packages cream cheese, softened
- 3/4 cup powdered sugar
- 1/2 tablespoon lemon juice
- 2 teaspoon vanilla
- 2 cups whipped cream can substitute equal amount of Cool Whip
- 1/2 cup raspberry sauce << find my raspberry sauce recipe here
- 1/2 cup raspberries for garnish
Instructions
Graham Cracker Crust:
- Crush the graham crackers using a food processor or place them in a gallon-sized zip-top bag and crush them with a rolling pin. Mix the graham crackers crumbs with melted butter and sugar. Press into the bottom and up the sides of a 9-inch round pan.
Raspberry Cheesecake:
- Beat the softened cream cheese for two minutes. Add the powdered sugar, lemon juice, and vanilla. Mix until smooth. Fold in the whipped cream. Gently stir in the raspberry sauce until just combined.
- Spread the raspberry cheesecake mixture over the crust, cover and refrigerate for at least one hour, or overnight.
- Top with fresh raspberries before serving.
- Store, covered, in the fridge.
