Raspberry Cream Cheesecake

This basic cheesecake recipe is a huge hit. It’s essentially no-bake (just the crust), it doesn’t have eggs, and the filling is so light and creamy you’ll easily ask for seconds! I have made this cheesecake in a couple different variants. You can mix in any nuts into the crust such as walnuts, pecans, or peanuts. And you can put any sauce on the top whether that’s chocolate, jam, or fresh fruit.Raspberry Cheesecake

 

For Luca’s birthday I made this cheesecake with pistachios in the crust and a chocolate ganache sprinkled with caramelized pistachios. For new years eve I decided to make a pretzel, biscuit crust with a raspberry jam sauce decorated with fresh raspberries – it was a hit! 

I prefer a thick crust so the quantities are a little more compared to other cheesecake recipes. 

Make this dessert for the next dinner you host or to bring along as a guest and everyone will be happy! 

Raspberry Cream Cheesecake
Serves 12
A deliciously light, melt-in-your-mouth cheesecake.
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Prep Time
20 min
Cook Time
10 min
Total Time
30 min
Prep Time
20 min
Cook Time
10 min
Total Time
30 min
Ingredients
  1. 1 cup graham crackers or similar biscuit
  2. 1/2 cup pretzels
  3. 6 Tbls Butter, melted
  4. 6 ounces cream cheese, softened at room temperature
  5. 1 1/2 cups powdered sugar + 1/2 cup for topping
  6. 1 tsp vanilla extract
  7. 2 cups heavy cream
  8. 1 1/2 cups whole fruit raspberry jam
  9. Fresh raspberries
Crust
  1. Heat oven to 350° F
  2. Butter a 9" springform pan
  3. In a food processor blend together the biscuits and pretzels. Pour over melted butter and mix well.
  4. Pour into springform pan and push down to evenly line the bottom and up the edges of the pan
  5. Bake for 10 minutes in preheated oven
Filling
  1. Mix together the softened cream cheese, powdered sugar, and vanilla until smooth and creamy
  2. In a separate bowl whip the heavy cream until stiff peaks form
  3. Incorporate the whipped cream into the cream cheese mixture stirring gently until mixed well.
Assembly
  1. Pour the filling into the cooled baked crust.
  2. Refrigerate at least 3 hours, best if chilled over night
Topping
  1. In a small saucepan heat the jam with the 1/2 cup of powdered sugar. Stir until the sugar is dissolved.
  2. Remove from heat and let cool.
  3. Pour over chilled cheesecake
  4. Decorate with fresh raspberries
Crust
  1. You can easily add any nut into this recipe. Just add 1/2 cup finely chopped or ground in a food processor.
  2. This can be a no bake crust. Instead of baking in the oven you can place in the freezer while you prepare the filling.
Adapted from Kristen Miglore of Food 52
Adapted from Kristen Miglore of Food 52
Moxie d'amore http://moxiedamore.com/