Dream Whip No Bake Cheesecake

Easy to make no bake cheesecake with a raspberry topping is smooth and creamy, yet light, fluffy and delicious!

Prep Time 30

Total Time 3 30

Servings servings

Calories/serving 199 kcal

Ingredients

For the graham cracker crust:

▢ 1 sleeve of graham crackers plus 2 more sheets
▢ ⅓ cup melted butter I use salted

For the Filling:

Bowl 1:

▢ 1 package of Dream Whip make according to directions- you'll need ½ cup cold milk and ½ teaspoon vanilla.
▢ ⅓ cup granulated sugar

Bowl 2:

▢ 8 ounce cream cheese
▢ 2 Tablespoons milk
▢ ½ cup granulated sugar

Topping:

Instructions

Graham Cracker Crust:

Crush the graham crackers. I use a food processor and stop when it still has a few larger crumbs.
Pour the graham crackers into the bottom of a 9x13 pan.
Melt the butter and pour it on top of the crumbs and mix with a fork.
Once they're well combined, press the graham mixture into the bottom of the pan.

Cream Cheese Filling:

Make one package of Dream Whip according to the directions on the box. (Combine one package with ½ cup cold milk and ½ teaspoon vanilla and mix with a whisk attachment on high for 3-4 minutes, until stiff peaks form)
Then add ⅓ cup of sugar and mix until it isn't grainy (about 30 seconds).
In a separate bowl, combine the softened cream cheese, milk and sugar and mix until smooth.
Gently fold the cream cheese mixture into the Dream Whip mixture.
Gently spread the mixture on top of the graham cracker crust and place in the refrigerator.

Topping:

Put the raspberries and sugar in a saucepan.
Measure the water, lemon juice and corn starch into a bowl and mix with a fork or small whisk.
Pour the corn starch mixture over the raspberry mixture in the saucepan and stir. The mixture will be a little milky looking due to the corn starch.
Heat over medium heat and bring to a boil, stirring occasionally. As soon as it starts to bubble, stir constantly. As it boils and you stir, the milky look will go away and it will be darker, more translucent and clear. After all of the pinky milky looking parts are gone, it's done! See photos above for a great visual on this.
Set it to the side to cool for no more than 5 minutes. Spread on top of the cream cheese mixture and allow to set 2-4 hours.
Serve and Enjoy!!

Notes

This same recipe can be made with any berry! My absolute favorite flavor is raspberry huckleberry. If you have access to huckleberries, try this amazing treat with them! Blueberry, triple berry and strawberry are all great too!

Unfortunately, this no bake cheesecake doesn't store well. Store in the refrigerator for up to 3 days. It doesn't "go bad" per se, but it will start to separate a bit.

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Ingredients

For the graham cracker crust:

For the Filling:

Bowl 1:

Bowl 2:

Topping:

Instructions

Graham Cracker Crust:

Cream Cheese Filling:

Topping:

Video

Notes

Nutrition