Love & Best Dishes: No-Bake Raspberry Swirl Cheesecake Recipe | Easy Desserts No Bake

No-Bake Raspberry Swirl Cheesecake Recipe | Easy Desserts No Bake – For delicious easy dessert ideas, search no further than a no bake cheesecake recipe, like Paula’s decadent raspberry cheesecake!
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– Hey y’all. (laughs) Have y’all ever made a no-bake cheesecake? Well, if you haven’t, you’re gonna want to try this one, y’all because you don’t bake it. You put it all together and then you put it in the refrigerator for about four hours. And I am making a no-bake, raspberry cheesecake.

And it’s another one of those wonderful recipes that I have in cooking with “Paula Deen Magazine.” I love it, love it, love it. All right, so I’ve got my graham crackers, my graham cracker crumbs, two tablespoons of sugar, and some butter. Got to have a little butter to hold our crust together.

So I’ve just softened that butter. You know I’m gonna get every drop out. Every drop. Okay. so we just wanna moisten all those graham cracker crumbs. All right, so I’m gonna press this into our cheesecake pan. I’m just gonna press that on the bottom, just like this.

I’m not gonna try to do it up the sides, you know, I’m just gonna cover that bottom. Okay, that’s done. All right, I’m going to add two tablespoons of sugar to my pan, along with, I think it was a tablespoon of corn starch. And I’m gonna whisk that together. Along with a tablespoon of fresh lemon juice. Is that a tablespoon, Theresa? – Yes. – Can’t remember. I thought it was. All right, we just wanna get that all wet. So it’ll thicken for us, but not clump. So you wanna just make sure that it’s all real soft.

All right, I’m gonna add my raspberries, and this is just one package. You know, that you get in your produce department. And we’re gonna cook this for about 10 minutes. You can see that I’m mashing up my raspberries ’cause I want all that juice out of there because that’s what’s gonna make

Our raspberry swirl in our cheesecake. Now all I have to do y’all is beat up three eight ounce packages of cream cheese, three fourths a cup of heavy cream. No, three fourths cup of sour cream, a cup of heavy whipping cream, and our confection sugar.

I believe it’s a cup and a half of confection sugar, and our vanilla. (claps hands) And in four hours, we going to be eating cheesecake, y’all. All right, my sidekick, Theresa, is gonna watch our raspberries because we are gonna let those kind of simmer, you know, a little bitty boil, about 10 minutes,

But you do need to stir it because we don’t wanna scorch our raspberries. All right, so I’m gonna start with my three, eight ounce packages of cream cheese. All right, so I just added my confectioner’s sugar. This is not a overly sweet cheesecake either. Okay, now it’s fixing to get easy ’cause I’m gonna add our wet ingredients, and like I said, that’s the cup of heavy cream. Three fourths a cup of sour cream. I’m so glad I’m making this because I actually have a girlfriend coming in

To spend the night tonight with us. This’ll be great if she comes in the house with a sweet tooth, I’ll be ready. – Exactly. All right. I’m gonna add almost a tablespoon of vanilla flavoring because right now there’s not a lot of flavors going on, so I wanna make sure…

Oh no, look what I’ve done done. (chuckles) Dag gum it. Well at least it’s white and it got on the white part of my shirt. (laughs) – Can’t take you anywhere. – Uh uh. Okay, y’all ready? Now we are gonna take our raspberries and the little bit of sugar.

Now, it was not much sugar in this, so it’s gonna give it like that tart taste, and I’m just gonna get rid of most of the seeds. I’m gonna try to get rid of ’em by putting them through my little do dad here. About ready to put this baby to bed, y’all.

Beautiful and creamy. All right, we’re just gonna transfer that to our pan. These glass bowls are great. I like it ’cause you can see your food, but they’re heavy as all get out. Heavy, heavy, what is that? Oh, that’s the lid. Okay, so we’re just gonna take our, ooh, that’s hot,

From cooking our raspberries. I thought, “Well, what is burning my finger? (laughs) And it was a hot eye. Mm, looks pretty. All right. Now we’re gonna take our syrup from our raspberries and we just gonna pour, pour that, or drizzle it, really, over our cheesecake.

I could have made a face out that, couldn’t I? (laughs) Eddie could, his drawing’s so beautiful. All right, I wanna make sure I get every bit of it. Just gonna dot it around. And then we’re just gonna take our knife and we’re gonna swirl it. Just cut it through that cheesecake. Kind of looks like a spiderweb, doesn’t it? How does that look, kiddies? – Good. – They have to help me with my eyes, with my seeing. (laughs) Okie doke, I think that’s pretty. Pretty pretty.

What do y’all think, y’all see anything it needs, besides eating? (laughs) – Looks good. – Going in the refrigerator- – Yum. Four hours y’all. So what do y’all think about our raspberry cheesecake? Yum, yum. – [Speaker] Mm. Can’t wait! – [Paula] You know, I enjoy a no-cook cheesecake so much.

Not having to cook it and I don’t have to worry about it cracking, in the center. You know what, I think I’m gonna just put this over here on my little cow. (laughs) Looks good, doesn’t it, Mikey? You want some? – [Mikey] I’ll take a little bite. – Okay. Look at that.

And remember, y’all, that we ran our raspberries through a, what do we run it through? Like a little- – A mesh, a strainer. – Yeah, a little strainer. And I mashed it down and got all the juice out and so all we use is the juice. Mm, mm mm mm.

Yep, all we use is a juice from the raspberries and the sugar to put the little red doodads on it. (laughs) That’s delicious. Look at that, y’all. Love and best dishes to each and every one of y’all. Hey, y’all, it’s Paula Deen. Now, if you enjoyed this video, be sure to like it

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