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"It's difficult to think anything but pleasant thoughts while eating a homegrown tomato."--Lewis Grizzard

No-Bake Raspberry Swirl Cheesecake Recipe

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This recipe for No-Bake Raspberry Swirl Cheesecake is from The Thompson Anchors Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/2 C. graham cracker crumbs
6 Tbsp. Unsalted butter, melted
4 Tbsp. granulated sugar, divided
1 1/2 tsp. cornstarch
1 tsp. fresh lemon juice
1 (6 oz.) container of raspberries
3 (8oz) packages cream cheese, softened
1 1/2 C. confectioners sugar
1 1/2 tsp. vanilla extract
1 C. heavy whipping cream
3/4 C. sour cream
Directions:
Directions:
1. In a medium bowl, stir together cracker crumbs, melted butter, and 2 Tbsp. Granulated sugar. Press mixture into the bottom of a 9” springform pan; refrigerate.
2. In a small saucepan, stir together cornstarch and lemon juice until smooth. Stir in remaining 2 Tbsp. granulated sugar, and bring to a boil over medium heat. Simmer, stirring frequently, until thickened, about 10 minutes. Strain mixture through siv or cheesecloth into small bowl, discarding solids. Let cool completely.
3. In a large bowl, beat cream cheese, confectioners sugar, and vanilla until smooth, stopping occasionally to scrape sides of bowl. Add heavy whipping cream and sour cream beat until very thick, about 5 minutes, stopping occasionally to scrape sides of bowl. Spread over the graham cracker crust. Spoon 1/4 C. raspberry sauce by teaspoonfuls-onto cheesecake and gently swirl with the tip of a knife.
Cover and refrigerate for a least 4 hours before serving or up to overnight. When serving add remaining sauce.
Number Of Servings:
Number Of Servings:
9-inch pan
Preparation Time:
Preparation Time:
20 minutes plus refrigerated time
Personal Notes:
Personal Notes:
From a Paula Deen recipe. Very good!!!! And easy to make.....

 

 

 

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