Paula Deen No-Bake Raspberry Swirl Cheesecake

Paula Deen no-bake raspberry swirl cheesecake is an easy chilled dessert made with cream cheese, graham cracker crust and a homemade raspberry sauce, ready in 4 hours 20 minutes. This make-ahead no-bake summer dessert fits potluck tables, cookouts and the holiday table, since you never turn on the oven.

Let the raspberry sauce cool completely before it touches the filling, because warm sauce melts into the cream and the swirls disappear. Skip that wait and you get a pink, runny top instead of clean ribbons.

Paula strains the cooked raspberries through a fine-mesh sieve, so the sauce comes out silky with no seeds in a single creamy bite. Beating the cream cheese, heavy cream and sour cream until very thick also lets this cheesecake set firm without gelatin or baking.

Paula Deen No-Bake Raspberry Swirl Cheesecake

0.0 from 0 votes

Course: DessertCuisine: American, SouthernDifficulty: Easy

Servings

12

servings

Prep time

30

minutes

Cooking time

10

minutes

Calories

420

kcal

A buttery graham cracker crust holds a thick, tangy cream cheese filling that slices cleanly after a long chill. Ribbons of tart raspberry sauce run through the top, and the extra sauce spooned over each slice adds a bright finish.

Ingredients

• 1½ cups graham cracker crumbs
  

• 6 tablespoons unsalted butter, melted
  

• 4 tablespoons granulated sugar, divided
  

• 1½ teaspoons cornstarch
  

• 1 teaspoon lemon juice
  

• 1 (6-ounce) Fresh raspberries
  

• 3 (8-ounce) cream cheese, softened
  

• 1½ cups Confectioners' sugar
  

• 1½ teaspoons vanilla extract
  

• 1 cup heavy whipping cream
  

• ¾ cup Sour cream
  

Directions

• Make the crust: Stir 1½ cups graham cracker crumbs, 6 tablespoons melted butter and 2 tablespoons granulated sugar together in a medium bowl. Then press the mixture into the bottom of a 9-inch springform pan and refrigerate it.
• Cook the raspberry sauce: Stir 1½ teaspoons cornstarch and 1 teaspoon lemon juice together in a small saucepan until smooth, then stir in the raspberries and the remaining 2 tablespoons granulated sugar. Bring it to a boil over medium heat, reduce the heat and simmer, stirring often, for about 10 minutes until thickened.
• Strain and cool: Pour the sauce through a fine-mesh sieve into a small bowl and discard the solids. Let it cool completely, since warm sauce would melt into the filling.
• Beat the cream cheese: Beat 3 softened 8-ounce packages of cream cheese, 1½ cups confectioners' sugar and 1½ teaspoons vanilla extract in a large bowl until smooth and creamy, about 3 minutes. Stop now and then to scrape the sides of the bowl.
• Add the creams: Add 1 cup heavy whipping cream and ¾ cup sour cream, then beat for about 5 minutes until very thick. Scrape the sides of the bowl occasionally so everything blends evenly.
• Fill and swirl: Spread the filling onto the chilled crust in the pan. Spoon ¼ cup of the raspberry sauce over the top by teaspoonfuls, then swirl it gently with the tip of a knife.
• Chill and serve: Cover the cheesecake and refrigerate it for at least 4 hours, or overnight. Serve each slice with some of the remaining raspberry sauce.

Tools for this recipe

• Nordic Ware 9-inch springform pan, KitchenAid 5-speed hand mixer, Cuisinart fine mesh strainer set, Nielsen-Massey Madagascar Bourbon vanilla extract, 8 oz. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use frozen raspberries for the sauce?

Yes, frozen raspberries work fine here because the sauce gets cooked down and strained anyway. Use the same amount and let them simmer a minute or two longer if they release extra liquid.

How long does no-bake raspberry cheesecake keep in the fridge?

Covered, it holds in the fridge for about 3 days, though it tastes best in the first 2. Keep the extra raspberry sauce in a separate container and spoon it on just before serving.

Can I make this cheesecake the day before?

Yes, and it is actually better that way, since the recipe says to chill it at least 4 hours or overnight. Making it a day ahead gives you a firmer slice and one less thing to do on the day.

What if I don't have a springform pan?

A springform pan makes it easy to lift the sides away from a soft cheesecake, so I would borrow one if you can. If not, a 9-inch deep pie plate works, but you will serve slices straight from the dish.

Why is my no-bake cheesecake runny?

The most common cause is not beating the cream cheese, heavy cream and sour cream long enough. Beat until the filling is very thick, and use cold cream and softened cream cheese so it holds its shape.