No-Bake Raspberry Cheesecake


For crust: (optional)

  • 1¼ cup graham cracker crumbs
  • 3    tablespoons sugar
  • ⅓   cup butter, melted

For filling:

  • 8    oz. low-fat cream cheese
  • ½   cup sugar
  • 1½ cups Cool-Whip

For topping:

  • ½–1 cup Blossom Raspberry Vinegar
  • ¼–1 teaspoon honey or agave syrup
  • Fresh raspberries



For crust (optional):

  • Mix crust ingredients together and press into bottom and sides of 9-inch pie plate.

For filling:

  • Mix cream cheese and sugar together until smooth. Fold in Cool Whip. Mix until very smooth; pour mixture into crust. Chill for at least 2 hours.

For topping:

  • Place vinegar and honey in a small saucepan. Bring to almost a boil, then reduce heat to medium. Stir regularly and cook until reduced by half. Cool. Immediately before serving, sprinkle fresh berries over cheesecake and drizzle with raspberry reduction.

Courtesy of Chloe Titterton.

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