Instant Raspberry Cheesecake

Instant Raspberry Cheesecake


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Usually cheesecake involves baking, but this fluffy cheesecake just needs to be refrigerated. Enjoy this with our homemade raspberry cream sauce.

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Chicago, IL

Time needed

45 min preparation

Serving Size / Yield

12 servings


  • 2 packages cream cheese
  • 2 cups frozen whipped topping
  • 1 1/2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 2 cups graham cracker crumbs
  • 1 stick of butter
  • 1/2 cup brown sugar
  • 1 pint raspberries
  • 1 cup water
  • 1/4 cup granulated sugar
  • 2 tablespoons orange juice
  • 2 tablespoons corn starch

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Using a hand mixer, combine the cream cheese, vanilla, and whipped topping. Slowly mix in the powdered sugar.

In another bowl, microwave the butter in ten second increments until melted. mix in the graham cracker crumbs and stir until combined. Press the crust mix into a greased 9x9 pan. Pour the cream cheese mixture on top. Refrigerate for 20-30 minutes.

While the cheese cake is refrigerating, heat the granulated sugar and orange juice in a small pot over medium heat. Pour in the raspberries while in a bowl whisking together the water and corn starch. Bring the sauce to a boil and let it simmer for 5-6 minutes while stirring. Use an immersion blender to blend the sauce together and pour it through a sieve. Pour the sauce on top of the cheesecake and serve.

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