NO BAKE RASPBERRY CHEESECAKE
You will love every bite of this no bake cheesecake starting with the sweet and buttery graham cracker crust that's topped with creamy cheesecake filling and marbled with our Seedless Red Raspberry Preserves. Enjoy this easy cheesecake at your next get-together or holiday party.
Prep time: 20 minutes
Total time: 20 minutes + chilling time (4 hours)
Crust:1 1/2 cups Graham crackers, finely crushed
6 Tbsp. Butter, melted
12 oz. Cream cheese, softened
1/2 cup Powdered sugar
3/4 cup Cookie butter
1 cup Heavy whipping cream
1 jar Robert Rothschild Farm Seedless Red Raspberry Preserves
In a medium bowl, stir together the graham cracker crumbs and butter. Press into the bottom of an 8x8 inch baking pan. In the bowl of a stand mixer, beat cream cheese and powdered sugar until light and fluffy. Mix in the cookie butter. Pour in heavy whipping cream and beat on high for 3 minutes or until thickened, scraping the sides of the bowl occassionally. Remove from mixer and stir in half of the jar of preserves. Spread cheesecake mixture on top of crust. Dollop remaining preserves over top of cheesecake with a spoon, then swirl together with the tip of a knife, creating a marble effect. Chill in refrigerator for 3 - 4 hours, or until firm.