This no-bake cheesecake will satisfy your sweet tooth
If you’re like me, there’s nothing you like better than a slice of cheesecake to satisfy a craving. And I must confess, whenever I tune into a re-run of “Golden Girls” and they dig into this dreamy confection, my mouth starts to water! But instead of heading to the local bakery when a hankering hits, you have to try our Cheesecake with Raspberry Sauce recipe. It’s super-easy to make yourself. Best of all, there’s no oven required.
Our recipe starts with a buttery graham cracker crust. For the filling, we use gelatin instead of eggs so there’s no need for cooking. The result is a light and creamy texture that simply melts in your mouth. Fruit pairs perfectly with cheesecake. We use frozen berries to make a puree. The fruit is already slightly broken down, so it’s a cinch to whip it into a delicious sauce.
Just one bite of this no-bake treat, and we promise, it’ll be your go-to dessert.
NO-BAKE CHEESECAKE WITH RASPBERRY SAUCE
Yields 16 servings
3/4 cup graham cracker crumbs
3/4 cup wheat germ 8 Tbs. + 1/2 cup sugar 1/2 cup butter, melted 1 1/2 cups heavy cream 4 (8 oz.) pkgs. cream cheese, at room temp. 2 tsp. vanilla extract
2 (4 oz.) bars white chocolate, melted
1 (1/4 oz.) env. unflavored gelatin 2 cups frozen raspberries, thawed, drained
White chocolate curls and fresh raspberries
Coat 9”x3” springform pan with cooking spray. In bowl, combine graham cracker crumbs, wheat germ and 3 Tbs. sugar; stir in melted butter until evenly combined. Press in bottom of pan. Chill until set, about 30 min.
On medium-high speed, beat cream and 3 Tbs.
sugar until stiff peaks form; reserve. On medium, beat cream cheese, 1/2 cup sugar and vanilla until smooth. Beat in chocolate.
In 1-qt. microwave-safe bowl, stir 2 Tbs. water into gelatin. Let stand until absorbed, 5 min.; microwave until melted, 15 sec. Stir in 1 cup cream cheese
mixture; stir back into remaining cream cheese mixture. Fold in reserved whipped cream. Spread in pan. Cover; chill until firm, 6 hrs.
In food processor, puree thawed raspberries with remaining 2 Tbs. sugar. In fine mesh strainer set over bowl, using spatula or spoon, push raspberry mixture through strainer; discard solids. Remove side of cake pan. Transfer cake to serving plate. Drizzle with raspberry sauce. Garnish with white chocolate curls and fresh raspberries.