Airy and creamy cheesecake made with pureed raspberries, marshmallow creme and non-dairy whipped topping in vanilla wafer crumbs crust. Here is an easy dessert recipe for no-bake Raspberry Cheesecake.
1 1/2 cups vanilla wafer crumbs
1/4 cup butter or margarine, melted
1 (0.25-ounce) envelope unflavored gelatin
1/4 cup cold water
1 (8-ounce) package cream cheese, softened
1 tablespoon lemon juice
1 teaspoon finely grated lemon peel
1 (7-ounce) jar marshmallow creme
1 (8-ounce) container frozen non-dairy whipped topping, thawed
1 pint red raspberries, rinsed and drained
To make the crust, combine wafer crumbs and butter in a small bowl; press into bottom of a 9-inch springform pan. Refrigerate to set.
For the filling, soften gelatin in cold water in a small saucepan; stir over low heat until dissolved. Gradually add gelatin to cream cheese, mixing with an electric mixer on medium speed until well blended. Add in lemon juice and lemon peel. Beat in marshmallow creme and fold in whipped topping.
In a blender or food processor, purée raspberries; fold into cream cheese mixture. Spoon into prepared pie crust and refrigerate until firm.