No-Bake Raspberry Swirl Cheesecake

I’m joining my friends over at ADA Mideast (remember my Ohio Farm tour?) to talk dairy and celebrate America’s hardworking dairy farmers. In Ohio and West Virginia, dairy farm families raise more than 275,000 dairy cows on about 2,500 dairy farms. That’s a lot of milk! Actually, it’s about 5.5 billion pounds, or about 645 million gallons of milk, but who’s counting, right?

This recipe is incredibly easy to make! The cheesecake filling is sweetened with a little bit of sugar and some melted white chocolate. The white chocolate adds a little bit of stability to the filling but it also helps make the texture absolutely perfect. It’s a little thicker and more creamy than some of my no-bake cheesecakes, and almost similar to the texture you would find in a baked cheesecake.

Each layer of this cheesecake is swirled with a fresh raspberry purée. I like to layer it in, so that it doesn’t overpower the cheesecake. I’ve also added a bit of lemon zest to balance the tart raspberries, but you don’t even really taste the lemon.
If raspberry isn’t your thing, you can certainly make this with blueberry, strawberry or even a blackberry purée. Yum!

INGREDIENTS
For the crust:

• 2 ¼ cups graham cracker crumbs
• 8 tablespoons unsalted butter
• For the filling:
• 6 ounces white chocolate
• 1 cup + 2 tablespoons heavy whipping cream, divided
• 3 tablespoons powdered sugar
• 2 packages (16oz) cream cheese, at room temperature
• ½ cup granulated sugar

zest 1 lemon

• 3 ounces raspberries, puréed
• For the topping:
• ¾ cups heavy whipping cream
• 2 tablespoons powdered sugar
• Raspberries for garnish

INSTRUCTIONS

1. For the crust: Prepare a 9-inch springform pan by lightly greasing the edges of the pan with cooking spray, and then wiping gently with a paper towel.
2. Grind the graham crackers into fine crumbs using a food processor or blender.
3. In a small bowl, melt the butter in the microwave for 30 to 45 seconds. Pour the melted butter over the graham crackers and stir until the crumbs are well coated.
4. Pour the crumbs into your springform pan and press firmly into the bottom and up on the sides to create a thick crust. Refrigerate the crust while you are preparing the filling.
5. .....................................

for full instruction please see : beyondfrosting.com

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