Ingredients
1 1/2 cups graham cracker crumbs
6 tablespoons unsalted butter, melted
24 ounces cream cheese, softened
1 cup granulated sugar
1 cup sour cream
2 teaspoons vanilla extract
2 cups fresh raspberries (or thawed frozen)
1 tablespoon lemon juice
2 tablespoons powdered sugar (optional, for dusting)
Instructions
Mix graham cracker crumbs and melted butter in a bowl until combined
Press the mixture firmly into the bottom of a springform pan and refrigerate for 30 minutes
In a separate bowl, blend softened cream cheese, granulated sugar, sour cream, and vanilla extract until smooth
Pour the filling over the chilled crust and smooth the surface
In a blender, purée raspberries and lemon juice. Strain through a sieve to remove seeds
Spoon raspberry sauce in decorative patterns over the filling using a spatula
Chill the cheesecake uncovered for 4-6 hours or until firm
Notes
Use full-fat sour cream for optimal texture
For a halal alternative, ensure butter and cream cheese are non-animal-source
Frozen raspberries must be thawed but not drained excessively for smooth sauce
Chill for at least 4 hours for best set
- Prep Time: 30
- Category: No-Bake Creamy Desserts
- Method: Chilling
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice (1/8 of cheesecake)
- Calories: 225
- Sugar: 18g
- Sodium: 85mg
- Fat: 16g
- Saturated Fat: 9g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 35mg