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NO BAKE RASPBERRY VANILLA CHEESECAKE

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Author: Lindsay Nathanson

Ingredients
  

CRUST

  • 1 3/4 cups (175g) graham cracker crumbs
  • 1/4 cup (56g) unsalted butter, melted

RASPBERRY VANILLA FILLING

  • 16 oz (452g) cream cheese, softened
  • 1 cup (125g) powdered sugar
  • 1/2 cup (120g) sour cream
  • 3/4 cup (180ml) heavy cream
  • 6 oz raspberries, puréed
  • 1 teaspoon vanilla extract
  • Pink food coloring (optional)

TOPPING

  • 1 cup (240ml) heavy cream
  • 2 tablespoons powdered sugar
  • 6 oz raspberries
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Instructions
 

FOR THE CRUST

  • Prepare a 9x13" baking pan with non-stick spray.
  • In a medium bowl, add melted butter to graham cracker crumbs. Mix until combined.
  • Place mixture into the pan and pat down until it makes one even layer.
  • Place in the freezer for 10 minutes before adding filling.

FOR THE FILLING

  • In a stand mixer with a paddle attachment, mix cream cheese until light a fluffy.
  • Add powdered sugar. Mix until combined
  • Add sour cream, heavy cream and vanilla extract. Mix until thick and creamy (about 5 minutes)
  • Divide filling evenly into two separate bowls.
  • Add about 5 tablespoons of purée to one bowl. Mix until combined. (If you want a brighter pink color, you can also add a few drops of pink food coloring).
  • Pour half of the white filling into the pan. Spread evenly over the crust.
  • Add a few spoonfuls of raspberry purée on top of the filling. Add the other half of the white filling and spread evenly with an offset spatula.
  • Add more purée and pour half of the pink raspberry filling into the pan. Spread evenly with an offset spatula.
  • Add one more layer of purée and pour the last part of the pink filling into the pan. Spread evenly with an offset spatula.
  • Cover the top of the pan with plastic wrap and place it in the freezer for at least 2 hours.

TOPPING

  • In a stand mixer fitted with a whisk attachment, combine heavy cream and powdered sugar.
  • On high speed, whip until cream becomes light and fluffy.
  • Remove cheesecake from pan and add whipped cream to the middle of the cheesecake. Spread the cream out evenly. (I do not spread the cream all the way to the edge. I leave about 1/2" of the pink filling showing)
  • Add raspberries on top of the cream.

Notes

*Makes one 9" cheesecake
*If frozen, this cheesecake can last 2-3 months. If just refrigerated, cheesecake lasts 4-5 days.