Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- 6 tablespoons unsalted butter, melted
- 16 ounces cream cheese, softened
- 1 (14 ounce) can sweetened condensed milk
- ⅓ cup lemon juice
- 1 teaspoon vanilla extract
- 1 (12 ounce) container frozen raspberries, thawed and drained
- Optional: Fresh raspberries for garnish
Instructions
- Step 1: In a medium bowl, combine the graham cracker crumbs and melted butter. Press the mixture into the bottom of a 9-inch springform pan to create the crust.
- Step 2: In a large bowl, beat the softened cream cheese until smooth and creamy.
- Step 3: Gradually add the sweetened condensed milk to the cream cheese, mixing until well combined.
- Step 4: Stir in the lemon juice and vanilla extract.
- Step 5: Gently fold in the thawed and drained raspberries.
- Step 6: Pour the cheesecake filling over the graham cracker crust. Cover and refrigerate for at least 4 hours, or preferably overnight, to allow the cheesecake to set. Garnish with fresh raspberries before serving, if desired.
Notes
- For best flavor, store any leftover cheesecake covered in the refrigerator for up to 3 days.
- Since it's a no-bake dessert, there's no reheating needed—just slice and enjoy straight from the fridge!
- Garnish each slice with a sprig of mint alongside fresh raspberries for an extra pop of color and freshness.
- To prevent a soggy crust, thoroughly drain the raspberries before folding them into the cheesecake filling.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American