Description
Creamy cheesecake infused with bright raspberries, chilling into a refreshing dessert perfect for summer. A no-bake, easy-aspect recipe with a buttery crust and fruity filling.
Ingredients
1 ½ cups graham cracker crumbs
6 tbsp melted butter, divided
16 oz cream cheese, softened
¾ cup granulated sugar
1 tsp vanilla extract
¼ cup sour cream
1 cup fresh raspberry puree
2 cups whipped cream (4 cups cold milk and 3/4 cup sugar, chilled)
1 tsp vanilla extract
2 tbsp cornstarch (optional, for setting)
Fresh raspberries for garnish (optional)
Instructions
Mix graham cracker crumbs with 2 tbsp melted butter. Press into a 9×9-inch pan.
In a bowl, beat cream cheese, ¾ cup sugar, and vanilla until smooth. Fold in sour cream and raspberry puree.
In a separate bowl, whip 2 cups chilled milk with ¾ cup sugar until stiff peaks form. Gently fold into cream cheese mixture.
Pour filling onto prepared crust. Chill in refrigerator overnight.
Cut into squares just before serving. Garnish with fresh raspberries if desired.
Notes
For a halal/non-dairy alternative, use vegan cream cheese and plant-based whipped cream. Chill for at least 60 minutes if short on time. Store in airtight container up to 3 days.
Nutrition
- Serving Size: 1 square
- Calories: 320
- Sugar: 35g
- Sodium: 180mg
- Fat: 22g
- Saturated Fat: 12g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 80mg