No-Bake Raspberry Cheesecake

Skip the oven with this delicious No-Bake Raspberry Cheesecake that is sure to be a hit with your loved ones! This is a sponsored post written by me on behalf of La Lechera®. All ideas and opinions are my own.

If you’ve been following this blog for a while, you probably know about my love for Pinterest. Pinterest is where I’ve discovered tons of homemaking hacks, parenting tips, and delicious recipes that have become family favorites. One of the accounts I follow for recipe inspiration is La Lechera®. I enjoy that La Lechera® shares a variety of tasty recipes written in English and Spanish. This makes it easy for me to share recipes with my Spanish-speaking mom. In fact, today’s recipe is inspired by a recipe I discovered on their Pinterest page.

This No-Bake Raspberry Cheesecake is no fuss, yet very flavorful. Cheesecake is one of my husband’s favorite desserts, so I knew this would make it on my Valentine’s Day menu. I like trying new recipes, but I don’t enjoy spending several hours in the kitchen. So when I find a recipe that is easy to make, I know I’ve hit the jackpot. I decided to give this one my own twist, but the main ingredients are still the same. I hope you’ll give this cheesecake recipe a try and make it for your loved ones!

No-Bake Raspberry Cheesecake

Ingredients

Crust:
1 1/2 cups of chocolate graham crackers
4 tablespoons of unsalted butter
Cheesecake:
1 envelope of unflavored gelatin
1/4 cup of cold water
2-8 ounce packages of cream cheese
1-14 ounce can of La Lechera® Sweet Condensed Milk
3/4 cup of whipping cream
1/2 teaspoon of lemon zest
1/2 cup of white chocolate chips
1/2 cup of raspberry puree
Dark chocolate bar (optional)
Raspberries for garnish (optional)

Adapted from Nestle

Instructions

1. Place chocolate crackers in a food processor and blend until you are left with crumbs. Add melted butter and mix well. Press mixture evenly into a 9 inch springform pan. Place it in the freezer to help it set.
2. Sprinkle gelatin in cold water and let it sit for 1 minute. Place mixture over low heat in small saucepan until it completely dissolves. Remove from heat and let it sit for 2 minutes.
3. Place cream cheese and sweetened condensed milk in a bowl; blend well with mixer. Mix in whipping cream and beat until smooth. Add lemon zest.
4. Melt white chocolate chips according to package instructions. Add melted chocolate to cream cheese mixture along with the gelatin mixture. Mix well until smooth.
5. Pour cheesecake mixture into the springform pan and smooth out with a spatula until even. Next, add raspberry puree to the center of the cheesecake and swirl puree with a spoon or knife. I make my puree by blending the fruit in a food processor then adding a teaspoon each of powdered sugar and water. Make sure to pour the mixture through a strainer to omit the seeds.
6. Cover and place in the refrigerator overnight, or at least 4 hours, to allow the cheesecake to set. Once set, remove from pan carefully. Decorate with fresh raspberries and dark chocolate shavings before serving.

The flavor combination from the white chocolate, La Lechera® Sweet Condensed Milk and raspberries, make this cheesecake a delicious treat.

For more recipe ideas and inspiration check out La Lechera® online, Facebook and Pinterest! What are some of your favorite Valentine’s Day recipes? I’d love to hear from you!