🍰 No-Bake Pink Velvet Raspberry Cheesecake
💖 What to Expect:
• Creamy raspberry cheesecake filling with a pink velvet hue
• Buttery cookie crust (vanilla or graham cracker)
• Optional raspberry swirl or topping
• No oven needed!
📝 Ingredients:
Crust:
• 1 ½ cups crushed vanilla wafers or graham crackers
• ¼ cup melted butter
Filling:
• 16 oz (2 blocks) cream cheese, softened
• 1 cup powdered sugar
• 1 tsp vanilla extract
• ½ tsp lemon juice (enhances the raspberry flavor)
• ½ cup raspberry puree (strained to remove seeds)
• Pink or red food coloring (optional, for velvet look)
• 1 ½ cups heavy whipping cream (or 8 oz Cool Whip)
• Optional: ½ tsp raspberry extract (for stronger flavor)
Topping (Optional):
• Fresh raspberries
• Whipped cream
• Extra raspberry puree or raspberry jam drizzle
🥄 Instructions:
1. Make the Crust:
• Mix crushed cookies and melted butter in a bowl.
• Press into the bottom of a springform pan (8–9 inch) or pie pan.
• Chill in the fridge or freezer while making the filling.
2. Make Raspberry Puree:
• Blend 1 cup fresh or thawed raspberries until smooth.
• Strain through a fine sieve to remove seeds.
• Set aside ½ cup for the filling (and a few tablespoons for swirling, if desired).
3. Make the Filling:
• Beat cream cheese until smooth and creamy.
• Add powdered sugar, vanilla, lemon juice, raspberry puree, and food coloring. Mix well.
• In a separate bowl, whip the heavy cream until stiff peaks form.
• Fold the whipped cream into the raspberry mixture gently until combined.
4. Assemble:
• Pour the filling into the crust.
• (Optional) Swirl extra raspberry puree on top using a toothpick or knife.
• Chill for at least 4 hours (or overnight) until firm.
5. Serve:
• Top with whipped cream and fresh raspberries before serving.
🔥 Baked Version (Optional)
Want something more classic, like a red velvet cheesecake but with raspberry flair? Use this:
Adjustments:
• Use the same crust.
• For the filling:
◦ 24 oz cream cheese
◦ 1 cup granulated sugar
◦ 3 eggs
◦ 1 tsp vanilla
◦ ½ cup raspberry puree
◦ Pink/red food coloring
• Bake at 325°F (160°C) for 50–60 minutes in a water bath. Chill fully before slicing.
🌟 Pro Tips:
• Want a richer flavor? Add white chocolate (melted and cooled) to the filling.
• Want a layered look? Do half raspberry filling and half vanilla cheesecake, swirling them together before chilling.