Description
Deliciously layered cheesecake dessert with raspberry and cream cheese.
Ingredients
Scale
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 tsp vanilla extract
- 1 cup heavy whipping cream
- 1 cup fresh raspberries
- 2 tbsp granulated sugar
- 1 tbsp lemon juice
- 1 tsp unflavored gelatin
- 2 tbsp cold water
- 1 cup graham cracker crumbs
- 1/4 cup unsalted butter, melted
Instructions
- In a bowl, mix graham cracker crumbs and melted butter until well combined. Press the mixture firmly into the bottom of individual serving molds or a springform pan to form the crust. Refrigerate to set while preparing the rest.
- In a saucepan, combine raspberries, sugar, and lemon juice. Cook over medium heat until raspberries break down and mixture thickens. Dissolve gelatin in cold water, let sit for 5 minutes, then stir it into the raspberry mixture until fully dissolved. Allow mixture to cool slightly.
- In a large bowl, beat cream cheese, sugar, and vanilla extract until smooth. In a separate bowl, whip heavy cream until stiff peaks form. Gently fold whipped cream into the cream cheese mixture until fully combined.
- Spoon the cream cheese mixture over the crust layer, smoothing the top. Gently spoon the raspberry layer over the cream cheese mixture. Refrigerate for at least 4 hours or until fully set.
- Once set, carefully remove from molds or slice if using a springform pan. Garnish with fresh raspberries and mint leaves. Serve chilled.
Notes
- For a smoother finish, strain the raspberry mixture to remove seeds before adding the gelatin.
- Use a hot knife to slice cheesecake for clean edges.
- Substitute with strawberries or blueberries for a different flavor.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Refrigerate
- Cuisine: American
Nutrition
- Serving Size: 1 dessert