No-Bake Cheesecake With Raspberry Sauce Recipe Is Guaranteed to Satisfy Your Sweet Tooth
White chocolate stirred into the batter makes this delightful dessert even richer
If you’re like me, there’s nothing you like better than a slice of cheesecake to satisfy a craving. And I must confess, whenever I tune into a re-run of Golden Girls and they dig into this dreamy confection, my mouth starts to water! But instead of heading to the local bakery when a hankering hits, you have to try our Cheesecake with Raspberry Sauce recipe. It’s super-easy to make yourself. Best of all, there’s no oven required!
Our recipe starts with a buttery graham cracker crust. For the filling, we use gelatin instead of eggs so there’s no need for cooking. The result is a light and creamy texture that simply melts in your mouth. Fruit pairs perfectly with cheesecake. We use frozen berries to make a puree. The fruit is already slightly broken down, so it’s a cinch to whip it into a delicious sauce. Just one bite of this no-bake treat, and we promise, it’ll be your go-to dessert — just like the Girls! Give it a try, then leave a comment below.
Yields
Total Time
Prep Time
Ingredients
- 3/4 cup graham cracker crumbs
- 3/4 cup wheat germ
- 8 Tbs. + 1/2 cup sugar
- 1/2 cup butter, melted
- 1 1/2 cups heavy cream
- 4 (8 oz.) pkgs. cream cheese, at room temp.
- 2 tsp. vanilla extract
- 2 (4 oz.) bars white chocolate, melted
- 1 (1/4 oz.) env. unflavored gelatin
- 2 cups frozen raspberries, thawed, drained
- White chocolate curls and fresh raspberries
Instructions
• Coat 9”x3” springform pan with cooking spray. In bowl, combine graham cracker crumbs, wheat germ and 3 Tbs. sugar; stir in melted butter until evenly combined. Press in bottom of pan. Chill until set, about 30 min.
• On medium-high speed, beat cream and 3 Tbs. sugar until stiff peaks form; reserve. On medium, beat cream cheese, 1/2 cup sugar and vanilla until smooth. Beat in chocolate.
• In 1-qt. microwave-safe bowl, stir 2 Tbs. water into gelatin. Let stand until absorbed, 5 min.; microwave until melted, 15 sec. Stir in 1 cup cream cheese mixture; stir back into remaining cream cheese mixture. Fold in reserved whipped cream. Spread in pan. Cover; chill until firm, 6 hrs.
• In food processor, puree thawed raspberries with remaining 2 Tbs. sugar. In fine mesh strainer set over bowl, using spatula or spoon, push raspberry mixture through strainer; discard solids. Remove side of cake pan. Transfer cake to serving plate. Drizzle with raspberry sauce. Garnish with white chocolate curls and fresh raspberries.
