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Recipe courtesy of Ree Drummond

No-Bake Raspberry Cheesecake

  • Level: Easy
  • Yield: 12 servings
  • Nutritional Analysis
    Per Serving
    Serving Size
    1 of 12 servings
    Calories
    474
    Total Fat
    33
    Saturated Fat
    18
    Carbohydrates
    41
    Dietary Fiber
    1
    Sugar
    30
    Protein
    6
    Cholesterol
    89
    Sodium
    355
  • Total: 3 hr 30 min (includes chilling time)
  • Active: 30 min
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.
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Ingredients

Crust:

3 cups graham cracker crumbs

1/3 cup granulated sugar

12 tablespoons salted butter, melted

Filling:

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
Show: The Pioneer Woman
Episode: Post-Grad Eats

Categories:

Cheesecake Fruit Raspberry Recipes Cream Cheese Recipes Dessert

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6 Reviews
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Janet M.

I made this recipe yesterday. I couldn't believe how delicious it was. I think it is important to note that this recipe needs to be frozen. I placed it in the freezer overnight. Today I took it out, and using the parchment paper overhang I removed it from the pan to the cutting board. I let it sit for 15 - 20 minutes and then cut it into 20 squares. I served the amount of squares I wanted and I placed the remaining cut squares in quart sized freezer bags and returned them to the freezer. They are amazing and delicious. They cut easily after freezing and then letting them sit for 15 - 20 minutes. Ree never said to freeze them but you could easily tell her finished product was obviously frozen when she piled them on a plate otherwise she could have never cut them into neat squares.

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