Decadent No-Crust Raspberry Cream Cheesecake
Indulge in the rich and velvety texture of this Decadent No-Crust Raspberry Cream Cheesecake. Perfect for any occasion, this cheesecake is bursting with the luscious flavor of raspberries while being delightfully easy to prepare. With a unique blend of spices and a touch of yogurt for creaminess, this dessert is sure to impress your guests. For an extra special touch, melt semi-sweet chocolate chips and drizzle them over the top before serving. This cheesecake, allowing you to enjoy all the deliciousness without the fuss of a crust, is a must-try!
N/A
Servings
N/A
Calories
10
Ingredients
Ingredients
cream cheese
3 packages (8 ounces each) (softened)
brown sugar
2/3 cup (packed)
eggs
3 large (at room temperature)
raspberry pie filling
1 can (12 ounces) (ready to use)
vanilla yogurt
1/2 cup (plain or flavored)
all-purpose flour
2 tablespoons (sifted)
ground cinnamon
1 1/2 teaspoons (ground)
ground ginger
1 teaspoon (ground)
rum flavoring
1 teaspoon (liquid)
vanilla extract
1 teaspoon (pure or imitation)
Instructions
1
Preheat your oven to 350°F (175°C).
2
In a large mixing bowl, use an electric mixer to beat together the cream cheese and brown sugar until the mixture is smooth and creamy.
3
Add the eggs one at a time, making sure each one is fully incorporated before adding the next.
4
Gently blend in the raspberry pie filling, vanilla yogurt, all-purpose flour, ground cinnamon, ground ginger, rum flavoring, and vanilla extract until well combined.
5
Coat a 9-inch springform pan with nonstick cooking spray and pour the cheesecake filling into the pan, smoothing out the top with a spatula.
6
Bake in the preheated oven for 70 minutes or until the center is set and a slight jiggle remains.
7
Once baked, remove from the oven and run a knife around the edge of the cheesecake to loosen it from the sides of the pan.
8
Allow the cheesecake to cool at room temperature for 30 minutes, then refrigerate it uncovered until completely chilled.
9
After chilling, cover the cheesecake with foil and keep it in the refrigerator for at least 4 hours, or up to 3 days for the best flavor.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the Decadent No-Crust Raspberry Cream Cheesecake?
It is a rich and velvety cheesecake bursting with raspberry flavor that is uniquely prepared without a crust for a fuss-free dessert experience.
Does this recipe require a crust?
No, this is a no-crust cheesecake recipe, allowing you to enjoy the filling without preparing a base.
How many packages of cream cheese are needed?
The recipe requires 3 packages (8 ounces each) of cream cheese.
What is the recommended preparation for the cream cheese?
The cream cheese should be softened before you begin mixing.
How much brown sugar is used in the recipe?
You will need 2/3 cup of packed brown sugar.
How many eggs are required for the cheesecake?
The recipe calls for 3 large eggs at room temperature.
What type of raspberry product is used?
A 12-ounce can of ready-to-use raspberry pie filling is blended into the mixture.
Can I use plain yogurt in this recipe?
Yes, you can use 1/2 cup of vanilla yogurt, which can be either plain or flavored.
Is there flour in this cheesecake?
Yes, the recipe uses 2 tablespoons of sifted all-purpose flour.
What spices are used to flavor the cheesecake?
The recipe is flavored with 1 1/2 teaspoons of ground cinnamon and 1 teaspoon of ground ginger.
Is rum flavoring included in the ingredients?
Yes, it includes 1 teaspoon of liquid rum flavoring.
What is the oven temperature for baking?
Preheat your oven to 350°F (175°C).
How long does the cheesecake need to bake?
It should bake for approximately 70 minutes.
What size pan is recommended?
A 9-inch springform pan is recommended for this recipe.
Should I grease the pan?
Yes, coat the springform pan with nonstick cooking spray before pouring in the filling.
How do I know when the cheesecake is finished baking?
The center should be set, but a slight jiggle should remain when it is done.
What is the first step after taking it out of the oven?
Run a knife around the edge of the cheesecake to loosen it from the sides of the pan.
How long should the cheesecake cool at room temperature?
Allow it to cool for 30 minutes at room temperature before refrigerating.
How long does it need to chill in the refrigerator?
It should be refrigerated for at least 4 hours to chill completely.
Can I make this cheesecake in advance?
Yes, it can be kept in the refrigerator for up to 3 days for the best flavor.
Should the cheesecake be covered while chilling?
Initially, refrigerate it uncovered until chilled, then cover it with foil.
How should I add the eggs to the mixture?
Add the eggs one at a time, making sure each one is fully incorporated before adding the next.
What kind of vanilla extract should I use?
You can use 1 teaspoon of either pure or imitation vanilla extract.
What is a suggested topping for an extra special touch?
You can melt semi-sweet chocolate chips and drizzle them over the top before serving.
Is this recipe easy to make?
Yes, the recipe is described as delightfully easy to prepare and is categorized as an easy recipe.
What texture can I expect from this cheesecake?
The cheesecake has a rich and velvety texture.
What tags are associated with this recipe?
Tags include cheesecake, raspberry, no crust, dessert, easy recipe, cream cheese, homemade, delicious, baked, and sweet.
Does this recipe use white sugar?
No, it specifically uses brown sugar for a richer flavor.
What equipment is needed to mix the ingredients?
An electric mixer is used to beat the cream cheese and sugar until smooth.
How many ingredients are in this recipe?
There are a total of 10 ingredients required for this cheesecake.