Ingredients
Scale
- 1 1/2 cups finely crushed graham cracker crumbs
- 1/4 cup white sugar
- 1/2 cup butter, melted
- 11 ounces softened cream cheese
- 1 1/2 cups confectioners’ sugar
- 3 tablespoons milk
- 1 teaspoon vanilla extract
- 16 ounces cool whip or 4 cups homemade sweetened whipped cream
- 2 tablespoons cornstarch
- 1/2 cup white sugar (for raspberry sauce)
- 1/2 cup water
- 2 cups raspberries, fresh or frozen
- 1 teaspoon lemon juice (optional)
Instructions
- In a medium bowl, combine graham cracker crumbs, white sugar, and melted butter until well mixed; the mixture should feel crumbly yet cohesive.
- Press the crumb mixture firmly into the bottom of a greased springform pan to form an even crust; use your fingers to ensure there are no gaps.
- In a large mixing bowl, beat softened cream cheese until smooth; add confectioners' sugar gradually while mixing until creamy and lump-free.
- Mix in milk and vanilla extract until fully combined; then gently fold in cool whip or homemade whipped cream to keep it light and airy.
- Pour the creamy filling over the prepared crust and spread evenly with a spatula for a smooth top surface.
- Refrigerate the cheesecake for at least six hours or overnight to allow it to set properly; the texture should feel firm when cut through.
- To make the raspberry sauce, combine white sugar and water in a small saucepan over medium heat until dissolved; add raspberries and optional lemon juice, simmering for five to seven minutes until thickened.
- Let the raspberry sauce cool completely before serving it over chilled cheesecake slices.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice (120g)
- Calories: 350
- Sugar: 20g
- Sodium: 250mg
- Fat: 23g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 60mg