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!! 

Happy National Cheesecake Day!

In honor of National Cheesecake Day and probably one of my all time favorite cakes ever, I'm sharing an old family recipe for Raspberry Cheesecake. Originally from my great grandmother and passed down through the generations. The recipe is super easy to make! It's a no bake and Gluten-Free! Even better right??!! 

What do you need to get started:

Ingredients:

Cheesecake

• 2 packages (6 ounces each) Driscoll's Raspberries
• 8 ounces white chocolate chips or white chocolate, chopped
• 1/2 cup cold water
• 1 package unflavored gelatin
• 3 packages (8 ounces each) cream cheese, at room temperature
• 1/2 cup sugar
• 1 cup heavy cream
• 
  
• 1 bar white chocolate, for garnish
• 
  
• Crust

• 1 3/4 cups almond flour
• 1/3 cup sugar
• 1 tablespoon cocoa powder
• 4 tablespoons unsalted butter, melted

Making the Crust:

You can also use a store bought crust in the package that has already been cooked. 

Crust

1. Combine almond flour, sugar, cocoa, and melted butter in a bowl until evenly blended. Press mixture into bottom of a 9-inch springform pan and refrigerate.

Cheesecake

1. Place white chocolate in a metal bowl and set over a saucepot of simmering water to melt chocolate. Stir constantly and be careful not to let any water or steam get into a bowl with chocolate. Set aside and let cool somewhat.
   Combine cold water and gelatin in a small saucepan and heat over low, stirring just until gelatin is dissolved.
   In the bowl of an electric mixer, beat cream cheese, sugar and gelatin mixture on medium until evenly blended. Check to be sure cream cheese mixture and chocolate are the same temperature. Mix a few tablespoons of the cream cheese mixture into the melted white chocolate until it looks shiny and smooth. Gradually add white chocolate mixture to the remaining cream cheese mixture. Mix until blended. Divide mixture evenly into 2 separate bowls.
   In a separate bowl, beat heavy cream to stiff peaks. Fold whipped cream into 1 of the bowls of cream cheese mixture.
   In a blender or food processor, puree 1 package raspberries. Strain and discard seeds (you should have about 1/2 cup puree). Stir raspberry puree into remaining bowl of cream cheese mixture until evenly blended.
   Pour whipped cream mixture into the pan and spread evenly. Spoon raspberry mixture on top of whipped cream mixture and gently spread evenly. Cover pan with plastic wrap and refrigerate at least 6 hours or overnight.
   Briefly wrap a warm, wet kitchen towel around the pan for a short before opening it. This prevents the cake from sticking to the sides. A hairdryer also works for this.
   Use a vegetable peeler to make white chocolate curls from a chocolate bar. Place on top of cheesecake with remaining raspberries.

All this cheesecake talk reminds me of another one of my favorite products and it goes hand in hand with today's holiday! 

This looks so good I want to eat it! It has a warm vanilla fragrance and is one of the best lip balms I've ever used. Not waxy or weird feeling on your lips, which really bothers me with most other chapsticks on the market. 

The color is light but gives you a soft pale lip tint. 

All of them have yummy names starting left to right:

Vanilla Milkshake, Raspberry Cheesecake, Red Velvet Cake, Cherry Cobler, and Chocolate Truffle.....Nom Nom!! 

Here's a better look of them on the lips! 

Kiss Kiss!!