I am a huge fan of no-bake cheesecake. I actually prefer it over the thick, sometimes dry, New York Style Cheesecakes. Maybe that is just because I am too lazy to go to all of that effort, but either way, I definitely prefer this no bake version of cheesecake. It is so light, whipped, soft and smooth. The swirls of fresh raspberries and peaches helps the cheesecake not be overly sweet. If you are a cheater-cheater like me, using a pre-made graham cracker crust helps this dessert come together in just a few minutes! My Mother-in-Law has a similar recipe that uses Cool Whip instead of heavy whipping cream, but it’s not a surprise the real whipped cream is even more rich and smooth. Yes, more calories & fat but SO worth it 😉
Raspberry No Bake Peach Cheesecake
2017-01-21 23:17:41
Ingredients
- 2 premade (or homemade) graham cracker crusts
Sauce
- 2/3 c. powdered sugar
- Zest of half of a lemon
- 3/4 c. peaches, chopped
- 1 1/2 c. raspberries
- 1 1/2 T. cornstarch
Filling
- 2 (8 oz.) cream cheese
- 1 c. sugar
- Zest other half of lemon
- Dash salt
- 1 t. vanilla
- 16 oz. heavy whipping cream
- 2 T. powdered sugar
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Instructions
- For the sauce, place all of the above ingredients into a saucepan and simmer on medium-low heat until thick (about 7-10 minutes). Once the sauce is thick, place in the fridge to cool off and become cold (about 20-30 minutes). While the sauce is cooling, whip the cheesecake filling by mixing the cream cheese and sugar together until completely smooth. Once the mixture is smooth, add the vanilla, lemon zest, and salt. Set aside. In another large bowl, whip the whipping cream with an electric mixer until stiff peaks form. Once the whipping cream is thick, fold it into the cream cheese mixture until smooth and fluffy.
- If you are using premade graham cracker crusts, place 1 inch of the cheesecake filling in the bottom of the crust. (Of course if you don't want to be lazy like me, you can make your own cheesecake crust ;). Take the sauce from the fridge and add 2-3 T. of the sauce on top of the first layer of the cheesecake (not too much or the cheesecake won't set up..just enough to put a nice swirl in the center of the pie). With a knife swirl the sauce into the bottom layer of the cheesecake. Spoon another portion of the cheesecake on top of the sauce (about 1 1/2 inches tall) and then cover the top of cheesecake with more sauce. Garnish with fresh peaches. Do the same to the second cheesecake until all of the cheesecake and sauce is gone. Let the cheesecake set in the fridge for 1-2 hours until firm. You can make this cheesecake up the day before and keep the sauce off the top until just ready to serve. It will stay fine in the fridge without the sauce for several days if you need to make it ahead.
Notes
- This recipe will make enough for one premade graham cracker crust as well as 2 Oreo Raspberry Cheesecakes in a Jar (recipe coming tomrrow) or 2 premade graham cracker pies (they will just not be quite as tall and thick).
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5 Comments
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This looks amazing!
I made this…but I must have done something wrong because my cheesecake filling was super soft and more like pudding…it kept melting once I scooped it onto a plate. But it still tasted yummy!
I am sorry it didn't turn out! Strangly enough, this cheesecake should be quite thick (unlike some no-bakes). Because you use heavy whipping cream and beat it until stiff peaks, and the fact there is no liquid, it should be pretty thick. Did you whip the heavy whipping cream separate from the cream cheese and then lightly fold it into the cream cheese? Once you make the cheesecake it helps to if you keep it in the fridge for an hour or two to let it set up. Besides these couple things, it should work. I am SO sorry it didn't work out for you. I am glad it still tasted good though 🙂 Thank you for sharing your comments and let me know if you have any other questions about the recipe 😉
Oh, one other tip…maybe you put a little too much sauce portion in the middle of the cheesecake. YOu really just want a little bit..enough to add a pretty swirl in the center. I could see if you put too much of this in the middle it might not set up. I will check the recipe and make sure the amount is a small enough amount to make it set up.
Thanks!
This was my first ever attempt at making cheesecake and was so yummy and easy to make!