Raspberry Torte with Graham Cracker Crust
Indulge in the sweet and tangy allure of a Raspberry Torte with Graham Cracker Crust, a no-fail dessert that dazzles at any gathering! This luscious recipe combines a buttery graham cracker crust with a velvety cream cheese filling and a vibrant raspberry sauce made from fresh berries. The medley of textures—crunchy, creamy, and fruity—creates a dessert that's as visually appealing as it is delicious. With minimal baking and a few simple ingredients like heavy cream, powdered sugar, and vanilla, this torte is a perfect make-ahead option for effortless entertaining. Garnish with plump, juicy raspberries for a show-stopping finish that promises a burst of summer in every bite. Perfect for special occasions or weekend indulgence, this raspberry torte is the ultimate sweet treat to elevate your dessert game!
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Recipe Information
Ingredients
- 2 cups Graham cracker crumbs
- 6 tablespoons Butter
- 3 tablespoons Granulated sugar
- 16 ounces Cream cheese
- 1 cup Powdered sugar
- 1 teaspoon Vanilla extract
- 1 cup Heavy cream
- 3 cups Fresh raspberries
- 1 cup Granulated sugar
- 1 tablespoon Cornstarch
- 2 tablespoons Water
Instructions
Preheat your oven to 350°F (175°C).
In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix until the mixture resembles wet sand.
Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust. Bake in the preheated oven for 10 minutes, then remove and let cool completely.
In a large mixing bowl, beat the cream cheese until smooth and creamy. Gradually add the powdered sugar and vanilla extract, beating until fully incorporated.
In a separate bowl, whip the heavy cream to stiff peaks using a stand mixer or hand mixer. Gently fold the whipped cream into the cream cheese mixture until fully combined.
Spread the cream cheese filling evenly over the cooled crust. Refrigerate for at least 2 hours to allow the filling to set.
In a small saucepan, combine 2 cups of fresh raspberries, granulated sugar, cornstarch, and water. Cook over medium heat, stirring constantly, until the berries break down and the mixture thickens (about 5 minutes). Strain the mixture through a sieve to remove seeds, then let it cool to room temperature.
Spread the cooled raspberry sauce over the cream cheese filling layer. Decorate the torte with the remaining 1 cup of fresh raspberries on top.
Chill the torte in the refrigerator for another 1-2 hours before serving.
Carefully remove the springform pan sides, slice, and serve chilled. Enjoy!
Nutrition Facts
Calories |
5650 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 331.5 g | 425% | |
| Saturated Fat | 183.9 g | 920% | |
| Polyunsaturated Fat | 8.8 g | ||
| Cholesterol | 896 mg | 298% | |
| Sodium | 3391 mg | 147% | |
| Total Carbohydrate | 620.3 g | 226% | |
| Dietary Fiber | 30.1 g | 108% | |
| Total Sugars | 447.9 g | ||
| Protein | 48.7 g | 97% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 674 mg | 52% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 1548 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
