Name: No-Bake Raspberry Cheesecake
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT3H30M0.000S
Yield: 12 servings
Ingredients: 3 cups graham cracker crumbs; 1/3 cup granulated sugar; 12 tablespoons salted butter, melted; 16 ounces cream cheese, softened; 2 cups vanilla yogurt; 1 cup powdered sugar; 1 tablespoon vanilla extract; One 8-ounce container whipped topping, such as Cool Whip; 1/3 cup raspberry preserves; 1 cup fresh raspberries

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.

No-Bake Raspberry Cheesecake

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