Almond No Bake Cheesecake With Raspberries Recipes

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NO-BAKE RASPBERRY CHEESECAKE



No-Bake Raspberry Cheesecake image

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.

Provided by Ree Drummond : Food Network

Categories     dessert

Time 3h30m

Yield 12 servings

Number Of Ingredients 10

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

Steps:

  • 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.

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