Berry Swirl No-Bake Cheesecake
This cheesecake is creamy, sweet & light. A full proof recipe that’s egg free and oven free, with only 5 ingredients! It’s a delightfully refreshing and airy dessert, that will keep you and your kitchen cool this summer. If a whole cake is too much, spoon filling into pre-baked mini tart or phyllo shells and freeze what you don’t need for another day. Switch things up and swap raspberries for your choice of local, in-season berries.
2 hrs & 10 min (includes 2 hrs’ freeze time)
10 servings
320 calories
Ingredients
1 pkg Berry Swirl No-Bake Cheesecake Mix, divided
1⁄3 cup frozen raspberries
1 brick (8 oz/250 g) cream cheese, room temperature
1 1⁄2 cups whipping cream
1 prepared 9" graham pie shell or prebaked crust
Instructions
In 4-Cup Prep Bowl, combine 1 tbsp mix with raspberries. Microwave, uncovered, 1 min or until hot. Mash and stir together; set aside in the fridge.
Using a stand mixer or hand mixer, beat cream cheese with remaining mix on medium-high until smooth. Scrape the sides of the bowl.
Gradually add cream, whipping until soft peaks form.
Fill into prepared pie shell; smooth top. Dollop raspberry mixture over top. Using a toothpick or butter knife, swirl to desired look. Freeze 2 hrs, or until set. Refrigerate until ready to serve. If making ahead, keep frozen and place in refrigerator prior to serving.
Nutritional Information
Per serving(1 slice): Calories 320, Fat 24 g (Saturated 12 g, Trans 0 g), Cholesterol 65 mg, Sodium 200 mg, Carbohydrate 25 g (Fiber 1 g, Sugars 12 g), Protein 3 g.
Tips
Find prepared graham pie shells in the baking section of most grocery stores. Or use a frozen 9" pie crust. Follow direction on pack to pre-bake shell.
Swap raspberries with blackberries or blueberries. No time to swirl? Simply fold berry mixture into the cheesecake mixture before filling pie shell.