No Bake Raspberry Cheesecake

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Ingredients:

Crust:

• 2 cups graham cracker crumbs (about 12–14 full-size crackers)
• 1/2 cup unsalted butter, melted
• 2 tablespoons granulated sugar

Filling:

• 16 oz (450g) cream cheese, softened
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 cup heavy whipping cream, cold
• 1/4 cup fresh lemon juice
• 1 cup fresh raspberries

Topping:

• 1 cup fresh raspberries
• 2 tablespoons granulated sugar (optional, for sweetness)
•Whipped cream (optional for garnish)

Instructions:

1. Prepare the Crust:
• In a bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until it resembles wet sand.
• Press the mixture into the bottom of a springform pan (9-inch) or individual serving cups to form an even crust. Press down firmly.
• Place in the fridge to chill while you prepare the filling.

2. Make the Filling:
• In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
• Add powdered sugar and vanilla extract, mixing until fully combined.
• In a separate bowl, whip the cold heavy cream until stiff peaks form (about 3–4 minutes). Gently fold the whipped cream into the cream cheese mixture.
• Stir in the fresh lemon juice and fold in the raspberries.

3. Assemble the Cheesecake:
• Pour the filling over the chilled crust and smooth the top with a spatula.
• Refrigerate for at least 4 hours, preferably overnight, to allow it to set.

4. Prepare the Raspberry Topping:
• In a small saucepan, cook the raspberries with sugar (if using) over medium heat until they break down into a sauce (about 5 minutes).
• Allow the sauce to cool completely before drizzling over the cheesecake.

5. Serve:
• Before serving, garnish with additional whipped cream and fresh raspberries if desired. Slice and enjoy!

This easy no-bake cheesecake is perfect for a refreshing dessert!