Raspberry Cream No Bake Dessert (Printable Version)

Fresh raspberries meet silky cream filling over crunchy graham crust for an effortless chilled treat.

# What You Need:

→ Crust

01 - 7 oz graham crackers, crushed
02 - 1/3 cup unsalted butter, melted

→ Cream Layer

03 - 8 oz cream cheese, softened
04 - 3/4 cup heavy cream, cold
05 - 1/3 cup powdered sugar
06 - 1 tsp vanilla extract

→ Raspberry Topping

07 - 7 oz fresh raspberries, plus extra for garnish
08 - 2 tbsp raspberry jam
09 - 1 tbsp lemon juice

# How To Make:

01 - Combine crushed graham crackers with melted butter in a bowl until evenly moistened. Press firmly into the bottom of an 8-inch square or round pan lined with parchment. Refrigerate for 15 minutes to set.
02 - Beat softened cream cheese, powdered sugar, and vanilla extract in a large bowl until smooth and creamy, about 2 minutes.
03 - In a separate bowl, whip cold heavy cream with an electric mixer until stiff peaks form. Gently fold whipped cream into the cream cheese mixture until no white streaks remain.
04 - Spread the cream filling evenly over the chilled crust using an offset spatula.
05 - Mash half the raspberries with raspberry jam and lemon juice in a small bowl. Gently fold in remaining whole raspberries.
06 - Spoon raspberry mixture over the cream layer, spreading gently to cover. Refrigerate for at least 2 hours or until completely set.
07 - Garnish with additional fresh raspberries. Slice into squares or wedges and serve cold.

# Expert Advice:

01 -
  • The contrast between crunchy crust and silky cream hits every texture craving in one bite
  • You can make it hours ahead and actually enjoy your own party instead of stressing in the kitchen
02 -
  • The chilling time is non negotiable. I once rushed it and the slices fell apart into a messy pudding situation.
  • Room temperature cream cheese is the difference between silky smooth and oddly grainy filling.
03 -
  • Line your pan with parchment paper overhanging the sides for effortless removal
  • Fold a handful of crushed raspberries into the cream layer for pretty pink streaks

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