Ingredients
Scale
- 1 1/2 cups finely crushed graham cracker crumbs
- 1/4 cup white sugar
- 1/2 cup melted butter
- 11 ounces softened cream cheese
- 1 1/2 cups confectioners' sugar
- 3 tablespoons milk
- 1 teaspoon vanilla extract
- 16 ounces cool whip or homemade sweetened whipped cream
- 2 tablespoons cornstarch
- 2 cups raspberries (fresh or frozen)
- 1/2 cup water
- 1 teaspoon lemon juice (optional)
Instructions
- Prepare the crust by mixing graham cracker crumbs, sugar, and melted butter in a bowl. Press firmly into the bottom of a springform pan.
- For the filling, beat together cream cheese, confectioners' sugar, milk, and vanilla until smooth. Fold in cool whip gently.
- Pour the filling over the crust and smooth the top with a spatula.
- For the raspberry topping, combine sugar, water, and raspberries in a saucepan over medium heat until raspberries break down. Stir in lemon juice if desired.
- Once cooled, pour raspberry sauce over cheesecake and refrigerate for at least six hours before serving.
- Prep Time: 20 minutes
- Cook Time: None
- Category: Dessert
- Method: No-bake
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 285
- Sugar: 24g
- Sodium: 230mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 40mg