No-Bake Raspberry Cheesecake
- Total Time: 5 hours 43 minutes
- Yield: 8 1x
Ingredients
Scale
Crust:
- 1–1/4 cups (300 ml) graham wafer crumbs
- 1/4 cup (50 ml) butter or margarine, melted
- 2 tbsp (30 ml) granulated sugar
Filling:
- 600 g frozen raspberries, partially thawed
- 2 cups (500 ml) whipping cream (35%), divided
- 2 envelopes unflavoured gelatin
- 1 package (250 g) cream cheese, softened
- 1/2 cup (125 ml) granulated sugar
- 1 tsp (5 ml) vanilla
Instructions
Prepare Crust:
- In a medium bowl, mix together graham wafer crumbs and sugar.
- Stir in melted butter using a fork, until crumbs are well coated.
- Press crumb mixture into an 8-inch (20 cm) spring-form pan.
- Bake in a 350°F (180°C) oven for about 10 minutes or until starting to lightly brown on the edges.
- Set aside and let cool.
- Pour 1/2 cup (125 ml) of the whipping cream into a small saucepan.
- Sprinkle in gelatin and let stand in the saucepan for 1 minute to absorb liquid.
- Set heat to medium-low and cook for about 3 minutes, stirring constantly, until gelatin dissolves completely (not lumpy).
Prepare Filling:
- Set aside to cool slightly.
- In a food processor, blend together cream cheese, sugar and vanilla until smooth.
- Add the raspberries and process until texture is even.
- Add gelatin mixture and blend until combined. Transfer to a large bowl.
- In a small deep bowl, whip 3/4 cup (175 ml) of the whipping cream until thick.
- Fold into raspberry mixture until well blended.
- Pour onto crust; smoothing top with a knife or baking spatula.
- Cover with plastic wrap, being careful not to touch the top.
- Refrigerate for at least 4 hours to set.

Tips:
- Take out desired amount and return any product not used immediately to freezer. Do not refreeze if thawed.
- Thaw product at room temperature or use frozen.
Notes
- Prep Time: 90
- Cook Time: 253
