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No-Bake Raspberry Swirl Cheesecake

By Paula Deen


Featured in:

Cooking with Paula Deen Magazine

Difficulty: Easy

Prep time: 30 minutes + chill 4 hours

Cook time: 10 minutes

Servings: Makes 1 (9-inch) cake


  • 1½ cups graham cracker crumbs
  • 6 tablespoons unsalted butter, melted
  • 4 tablespoons granulated sugar, divided
  • 1½ teaspoons cornstarch
  • 1 teaspoon lemon juice
  • 1 (6-ounce) fresh raspberries
  • 3 (8-ounce) cream cheese, softened
  • 1½ cups confectioners' sugar
  • 1½ teaspoons vanilla extract
  • 1 cup heavy whipping cream
  • ¾ cup sour cream


In a medium bowl, stir together cracker crumbs, melted butter, and 2 tablespoons granulated sugar. Press mixture into the bottom of a 9-inch springform pan; refrigerate.

In a small saucepan, stir together cornstarch and lemon juice until smooth. Stir in raspberries and remaining 2 tablespoons granulated sugar, and bring to a boil over medium heat. Reduce heat, and simmer, stirring frequently, until thickened, about 10 minutes. Strain mixture through a fine-mesh sieve into a small bowl, discarding solids. Let cool completely.

In a large bowl, beat cream cheese, confectioners’ sugar, and vanilla until smooth and creamy, about 3 minutes, stopping occasionally to scrape sides of bowl. Add heavy cream and sour cream, and beat until very thick, about 5 minutes, stopping occasionally to scrape sides of bowl. Spread mixture onto crust in pan. Spoon ¼ cup raspberry sauce by teaspoonfuls onto cheesecake, and gently swirl together with the tip of a knife. Cover and refrigerate for at least 4 hours before serving or up to overnight. Serve with remaining raspberry sauce.