Sarah’s Story:

I made this no-bake raspberry cheesecake one summer when I was craving something creamy but couldn’t bear the idea of turning on the oven. I had fresh raspberries from the market, cream cheese in the fridge, and a little time before dinner guests arrived. It came together in minutes — and it looked so beautiful, no one guessed how easy it was.

🍰 No-Bake Raspberry Cheesecake

Ingredients:

For the Crust:

• 1 ½ cups graham cracker crumbs

• ¼ cup melted coconut oil or butter

• 1 tbsp honey or maple syrup (optional)

For the Filling:

• 2 (8 oz) blocks cream cheese, softened

• 1 cup plain Greek yogurt or coconut cream

• ½ cup honey or maple syrup

• 1 tsp vanilla extract

• Juice of ½ lemon

• 1 ½ cups fresh raspberries (plus more for topping)

👩‍🍳 Instructions:

1. Make the crust:
   Mix graham cracker crumbs with melted oil and sweetener. Press into the bottom of an 8-inch springform pan. Chill while you prep the filling.

2. Make the filling:
   In a large bowl, beat softened cream cheese until smooth. Add yogurt, honey, vanilla, and lemon juice. Beat until creamy and well combined.

3. Fold in raspberries:
   Gently fold in the raspberries, crushing a few to swirl the color and flavor throughout.

4. Assemble and chill:
   Pour the filling over the crust and smooth the top. Chill in the fridge for at least 4 hours (or overnight) until set.

5. Serve:
   Top with extra fresh raspberries and a few mint leaves before slicing.

💡 Tips:

• For extra tartness, stir in a few mashed raspberries right into the crust before pressing.

• Make it dairy-free using vegan cream cheese and coconut yogurt.

• Add a layer of raspberry jam or compote on top for even more berry flavor.

🥣 Nutrition (per slice, based on 8 servings):

• Calories: ~290

• Protein: 6g

• Carbs: 26g

• Sugars: 18g

• Fat: 18g

• Fiber: 2g