No Bake Cheesecake with Raspberry Topping!

Every once in a while, there are recipes that come along. Recipes that are so good, so easy and are huge family hits. This is one of those recipes!

Today, I'll be sharing with you a recipe for homemade no-bake cheesecake that is not just mouth watering good but won't leave you stranded in the kitchen for the next hour.

This is a recipe I have made since I was a kid. It can be changed up with different toppings and simple ingredients. As of lately, it has also been the most requested dessert in my house. Which is nice because I know the recipe by heart and it only takes a few cheap ingredients to make. Another bonus!!

Let's get started!!

Ingredients you'll need:

2 16oz Cream Cheese
1 Ready Made Pie Graham Crack Crust
1/2 C Sour Cream
3/4 C Whip Cream
1 t Vanilla
1 Pk Raspberries or your favorite fruit
Zest of one Lemon
2 T sugar
1/2 C Powdered Sugar
2 t Lemon Juice

Directions:

Before you start....

You'll want to leave the cream cheese out to soften up. I've tried it both ways and letting it sit out is definitely the way to go. I don't like lumpy cheesecake!! 

Once that has softened, we can begin. Let's take our cream cheese and a nice size medium bowl. Add the sugar, and slowly mix until combined. 

Then, add your sour cream, slowly mix again. The key to a good cheesecake is getting everything incorporated really well. 

Now, let's add our whip cream, vanilla, and mix. Slowly adding the powdered sugar. If done fast, your kitchen will have a nice "just snowed look!" 

Last, we'll add the lemon zest and lemon juice. When zesting a lemon, you just want to use the yellow part of the lemon. Normally one or two quick brushes with the grater and you'll need to move on to a fresh lemon area. If not, your zest can have a real bitter taste. Which will ruin your lovely cheesecake. 

Add to graham cracker crust, let firm in the fridge while you make your topping. 

Free stock photos to use, here!

For the topping, I used a package of washed Raspberries. Empty the container into a small saucepan. Add 2 t of sugar or more depending on your level of sweetness with the fruit. 

Simmer on a medium-low heat until it has rendered down. Takes about 10 or so minutes. The fruit will become soft and loose form. That is okay! It also makes a wonderful syrup for pancakes and crepes. 

Let cool a few minutes before applying it to the top of your cheesecake. 

Cool cheesecake for at least two or more hours, so it can firm up. It makes it way easier to cut and serve. 

Enjoy! Let me know what you think in the comments below!! 

Thanks for viewing and sharing one of my favorite recipes of all TIME!!