No-Bake Vanilla Cheesecake with Raspberry Swirls (video)

30 prep + 10 cook + 8 Chill Time:

slices

Rich and creamy, no-bake vanilla cheesecake with raspberry swirls and a chocolate cookie crust! Perfect for special occasions!

Start by preheating your oven to 400F. The oven is needed for baking the crust. While not absolutely necessary, baking the crust will make it firmer.
Place the chocolate cookies into a food processor and pulse until fine crumbs form. Pour in the melted butter and pulse again for about 30 seconds, until the crumbs are well coated.
Spray the sides and bottom of a 9-inch springform pan with a baking spray. Transfer the cookie crumbs into the pan, then press into the bottom to form an even and firm crust.
Bake the crust at 400F for 10 minutes. Remove the pan from the oven and onto a wire rack to cool.

Place the softened cream cheese into a mixer bowl. Using a flat beater attachment, beat the cream cheese for 7 to 10 minutes, until the cheese is creamy and smooth. Stop and scrape down the sides of the bowl periodically so all the cheese is well mixed.
Next, add in the sweetened condensed milk, sour cream, and vanilla extract. Mix again for 2 to 3 minutes, until a smooth mixture forms. Don’t forget to scrape down the sides of the mixing bowl!
Switch the flat beater attachment to a whisk and pour in the heavy cream. Whisk the cheesecake batter for a few minutes, until smooth and creamy.
Next, prepare the gelatin. Combine 2 tablespoons water with the gelatin in a measuring cup or bowl. Microwave for about 30 seconds, until the gelatin is completely melted.
With the mixer running on medium speed, slowly pour in the hot, melted gelatin into the cheesecake batter, avoiding the mixer attachment. Mix for 1 more minute after adding all the gelatin.
Pour the cheesecake batter over the prepared chocolate crust. Tap the pan hard against your work surface to release any air bubbles, then let the cheesecake stand at room temperature.

Combine the raspberries and sugar in a medium-sized saucepan. Mix together and then bring the mixture to a simmer over medium heat.
Simmer the jam for about 8 to 10 minutes, until the berries have completely fallen apart and the jam has thickened.
Pour the jam into a fine mesh strainer/sifter arranged over a mixing bowl. Using the back of a spoon or spatula, press the berry juices through the strainer, leaving the seeds behind.
Allow the resulting sauce to chill in the freezer for about 15 minutes prior to using.

To make the swirls on the top, first transfer the raspberry sauce into a sauce dispenser bottle, a disposable pastry bag, or a zip lock bag. If using a bag, cut away a very small amount of the tip off the end.
Drop small little dots onto the cheesecake going around in concentric circles, starting from the outside. Watch my video tutorial to see how it’s done. Next, use a toothpick and pull it gently through the dots of raspberry sauce, creating a heart shape.
Alternate which direction you pull the sauce in, creating swirls in the cheesecake.

Once the cheesecake is garnished, it’s time to let it set. Allow the cheesecake to chill for at least 8 hours or overnight, until it’s completely set. The cake will store for 3 to 4 days in the refrigerator; just keep it covered and in the springform pan.
When you’re ready to enjoy this no-bake vanilla cheesecake, remove it from the refrigerator. Run a knife or flat spatula around the edges of the pan to release the cake, then gently release and lift the springform ring.
Slide a flat spatula underneath the cheesecake to loosen the bottom from the pan. Gently slide the cheesecake onto a cake stand. Keep the cake refrigerated when not serving.
Serve each slice with any remaining raspberry sauce, if desired. I also like to have some whipped cream on the side!