Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 16 ounces cream cheese, softened
- 1 cup powdered sugar
- 1 cup heavy cream
- 2 cups fresh raspberries
- 2 tablespoons lemon juice
- ¼ cup granulated sugar
Instructions
- In a mixing bowl, combine graham cracker crumbs, melted butter, and sugar until well mixed. Press the mixture firmly into the bottom of a 9-inch springform pan until compact.
- Using an electric mixer, beat the softened cream cheese until completely smooth. Gradually add powdered sugar while continuing to mix until fully combined and creamy.
- Whip the heavy cream separately until stiff peaks form, then gently fold it into the cream cheese mixture until thick yet fluffy.
- Pour the creamy filling over your chilled crust and smooth out the top evenly with a spatula before covering it and placing it back in the refrigerator to set for at least four hours.
- In a saucepan over medium heat, combine fresh raspberries with sugar and lemon juice. Cook while stirring regularly until the raspberries break down into a sauce-like consistency.
- Once chilled and set, carefully release your cheesecake from the springform pan and slice into wedges. Drizzle raspberry sauce on top just before serving for an added burst of flavor.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 350
- Sugar: 15g
- Sodium: 200mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 80mg