My No-Bake Raspberry Cheesecake recipe has a special ingredient that helps it set — and in the end you get a creamy, light, and lovely cheesecake filled with raspberry flavor!
- 1 recipe graham cracker crust
- 1 package (3oz/85g) raspberry Jell-O
- 2 cups (16oz/450g) cream cheese (at room temperature)
- 1 cup (4oz/115g) powdered sugar
- 1 teaspoon lemon zest
- 1 teaspoon vanilla extract
- 1¼ cup (10floz/282ml) heavy whipping cream
- 1 cup (5oz/142g) fresh raspberries (roughly chopped)
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Press the graham cracker crust into a 9-inch (23cm) springform pan.
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In a large bowl, pour 1 cup (8floz/240ml) of very hot water and sprinkle the raspberry Jell-O on top. Let sit for 5 minutes and then stir until completely dissolved. Let cool.
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With an electric mixer, whip the cream cheese until creamy.
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Slowly add the cooled Jello to the cream cheese, 1 tablespoon at a time, and mixing thoroughly between additions to prevent the Jello from setting once it hits the cream cheese.
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Add the powdered sugar, lemon zest, and vanilla and beat until combined.
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In a separate bowl, whip the heavy cream to soft peaks, and then gently fold the whipped cream into the cream cheese mixture until fully combined.
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Lastly, fold in the roughly chopped raspberries.
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Pour evenly in the pan on top of the crust, cover the pan and refrigerate for at least 6 hours or overnight.
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When ready to serve, run a thin knife around the edges to separate the cheesecake from the pan before releasing it. Store any leftovers well covered in the refrigerator for up to 2 days.