Description
A creamy layered raspberry cheesecake dessert with a buttery graham cracker crust, smooth cream cheese filling, and a bright homemade raspberry topping.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup butter, melted
- 16 oz whipped topping or 4 cups fresh whipped cream
- 11 oz cream cheese, softened
- 1 tsp vanilla extract
- 1 1/2 cups confectioners’ sugar
- 3 tbsp milk
- 2 cups raspberries (fresh or thawed frozen)
- 1/2 cup water
- 1/2 cup sugar
- 1 tsp lemon juice
- 2 tbsp cornstarch
Instructions
1. In a medium saucepan, whisk together sugar and cornstarch until smooth with no lumps.
2. Add water, raspberries, and lemon juice, then cook over medium heat while stirring frequently until the mixture thickens.
3. Remove the raspberry filling from heat and allow it to cool completely.
4. In a bowl, mix graham cracker crumbs, sugar, and melted butter until evenly combined.
5. Press the crust mixture firmly and evenly into the bottom of a 9 x 13 inch baking dish.
6. In a large bowl, beat cream cheese, confectioners’ sugar, milk, and vanilla extract until smooth and creamy.
7. Gently fold the whipped topping or whipped cream into the cream cheese mixture until fully combined.
8. Spread the cream cheese layer evenly over the prepared crust.
9. Carefully spread the cooled raspberry filling over the cream cheese layer.
10. Refrigerate the dessert for at least 6 hours until fully set before slicing and serving.
Notes
Allow the raspberry topping to cool fully before spreading so the cream layer stays intact.
For a richer flavor, use freshly whipped cream instead of store-bought whipped topping.
Use finely crushed graham crackers to create a firm and even crust.
Store leftovers covered in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 20 g
- Sodium: 170 mg
- Fat: 13 g
- Saturated Fat: 8 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 35 mg