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!
Press the graham cracker crust into a 9-inch (23cm) springform pan.
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.
With an electric mixer, whip the cream cheese until creamy.
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.
Add the powdered sugar, lemon zest, and vanilla and beat until combined.
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.
Lastly, fold in the roughly chopped raspberries.
Pour evenly in the pan on top of the crust, cover the pan and refrigerate for at least 6 hours or overnight.
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.