Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy cream
- 1 cup fresh raspberries
- ¼ cup raspberry sauce
Instructions
- In a bowl, combine graham cracker crumbs and melted butter. Press mixture into the bottom of a springform pan.
- In a mixing bowl, beat the cream cheese until smooth. Add powdered sugar and vanilla, mixing until combined.
- In another bowl, whip the heavy cream until soft peaks form. Gently fold into the cream cheese mixture.
- Pour the cream cheese mixture over the crust in the springform pan and smooth the top.
- Drizzle raspberry sauce over the cheesecake and swirl it with a knife.
- Refrigerate for at least 4 hours, or until set.
- Once set, top with fresh raspberries before serving.
Notes
- For a richer flavor, use full-fat cream cheese.
- You can substitute the raspberries with your choice of berries.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Desserts
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 60mg