Recipe courtesy of Ree Drummond
No-Bake Raspberry Cheesecake
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- Level: Easy
- Total: 3 hr 30 min (includes chilling time)
- Active: 30 min
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 474
- Total Fat
- 33 g
- Saturated Fat
- 18 g
- Carbohydrates
- 41 g
- Dietary Fiber
- 1 g
- Sugar
- 30 g
- Protein
- 6 g
- Cholesterol
- 89 mg
- Sodium
- 355 mg
That it's a no-bake takes all the stress out of making this delicious dessert. No baking means no cracking, and even better, the fridge does all the hard work.
- Level: Easy
- Total: 3 hr 30 min (includes chilling time)
- Active: 30 min
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 474
- Total Fat
- 33 g
- Saturated Fat
- 18 g
- Carbohydrates
- 41 g
- Dietary Fiber
- 1 g
- Sugar
- 30 g
- Protein
- 6 g
- Cholesterol
- 89 mg
- Sodium
- 355 mg
Ingredients
Crust:
Filling:
Directions
- For the crust: Line a 9-by-13-inch baking pan with parchment paper, allowing a couple of inches of overhang on the longer side. This will help remove the cheesecake once set.
- Combine the graham cracker crumbs, granulated sugar and butter in a large bowl. Mix well and add to the bottom of the lined pan. Press the mixture firmly and evenly into the pan, then set aside.
- For the filling: Add the cream cheese, yogurt, powdered sugar and vanilla to a blender, then blend until smooth. Add to a bowl and completely fold in the whipped topping. Pour over the top of the prepared crust and smooth. Add spoonfuls of the preserves to the top and, using a skewer or knife, swirl the preserves. Grid the top with fresh raspberries. Cover and refrigerate until completely chilled, 3 hours.
- Remove and slice into squares to serve. The cheesecake pieces can be stored in an airtight container in the fridge for up to 5 days.
