No Bake Raspberry Cheesecake Recipe

If you love creamy, fruity desserts that don’t require an oven, you’re going to adore this No Bake Raspberry Cheesecake Recipe. It’s a fan-freaking-tastic treat that comes together with simple ingredients and little fuss, yet tastes like something straight from a fancy bakery. Trust me, once you try this, it will become your go-to dessert for gatherings, weeknight treats, or whenever that raspberry craving hits.

this Recipe

Ingredients You’ll Need

All the ingredients here come together to create a cheesecake that’s rich but not heavy, with a perfect balance of sweet and tart. Quality cream cheese and fresh raspberries really make a difference, so I always pick the freshest I can find.

• Graham cracker crumbs: The base of our crust – I prefer finely ground for a smoother crust that sticks well.
• Melted butter: Helps bind the crust and adds a lovely richness.
• Fresh raspberries: Essential for that authentic, bright raspberry flavor in both the sauce and filling.
• Granulated sugar: Sweetens the raspberry sauce nicely; you can adjust for preference.
• Corn starch: Thickens the raspberry sauce perfectly without making it gummy.
• Cream cheese: Use full-fat and room temperature for the creamiest filling.
• Powdered sugar: Blends smoothly into the cream cheese for a fluffy, sweet base.
• Heavy whipping cream: Whipped until stiff peaks create that light and airy texture in the cheesecake.
• Whipped cream and raspberries: For beautiful garnishing that adds a fresh, inviting finish.

Variations

I love playing around with this No Bake Raspberry Cheesecake Recipe depending on the season or occasion. Feel free to swap out ingredients or add twists that suit your taste.

• Use Different Berries: I once tried blueberries and blackberries instead of raspberries, and my family went crazy for the flavor switch!
• Crust Swap: Instead of graham crackers, use crushed shortbread cookies or Oreo crumbs – it changes the whole vibe.
• Dietary Modifications: For a lighter version, you can use reduced-fat cream cheese and whipped coconut cream, though the texture will vary a bit.
• Extra Tang: Adding a tablespoon of lemon juice to the filling brightens the flavor, especially if your raspberries aren’t super tart.

How to Make No Bake Raspberry Cheesecake Recipe

Step 1: Prep the Crust

Start by mixing your graham cracker crumbs with the melted butter until the mixture feels like damp sand. Press it firmly into the bottom and an inch up the sides of an 8 to 9-inch springform pan. This gives your cheesecake a sturdy, crisp base. I like to line my pan with parchment paper underneath for easy removal, but that’s totally optional.

Step 2: Make the Raspberry Sauce

Puree fresh raspberries in a blender or food processor and strain through a fine sieve to get rid of seeds – this makes the sauce silky smooth. You should aim for about 1 cup of puree. Combine this with the sugar and corn starch in a saucepan, and cook over medium heat while stirring for about 5 minutes until thickened. Let it cool down before using, or you’ll end up melting your creamy filling when you mix them.

Step 3: Whip Up the Cheesecake Filling

In a large bowl, beat room temperature cream cheese until smooth. Add powdered sugar and beat until fluffy. Then, add almost all the cooled raspberry puree – save a little for swirling on top – and blend that in until the color and flavor are evenly distributed. Meanwhile, whip heavy cream to stiff peaks and gently fold it into the cheesecake mixture. You’ll notice how this step lightens the filling and keeps it stable in the fridge.

Step 4: Assemble and Chill

Pour your luscious raspberry cream cheese filling into the prepared crust. Spoon dollops of the leftover raspberry sauce on top and swirl gently with a toothpick or knife to create a pretty marbled effect. Now, here’s the hard part: patience. Refrigerate your cheesecake for at least 8 hours, but overnight is even better for the texture to fully set. I remember my first try when I didn’t chill it long enough – it was delicious but so much easier to slice when fully set.

Step 5: Garnish and Serve

Just before serving, top your masterpiece with some freshly whipped cream and a handful of raspberries. The contrast of creamy, tart, and slightly sweet textures makes every bite special.

How to Serve No Bake Raspberry Cheesecake Recipe

Garnishes

I always top mine with a cloud of freshly whipped cream and scatter fresh raspberries on top—not only does this look so inviting, but the fresh berries add a juicy pop alongside the creamy cheesecake. Sometimes I drizzle a little extra raspberry sauce or even a sprinkle of lemon zest for a hint of brightness.

Side Dishes

This cheesecake pairs beautifully with a simple cup of coffee or a glass of sparkling wine for celebrations. For a complete dessert spread, you can offer some mixed nuts or a light fruit salad to balance the richness.

Creative Ways to Present

For special occasions, I’ve served this cheesecake in individual mason jars layered with whole raspberries for a gorgeous look and easy portion control. Another fun idea is to top with edible flowers for a spring or summer dinner party—people always ask what’s in the recipe when I bring this out!

Make Ahead and Storage

Storing Leftovers

I store leftover cheesecake covered tightly with plastic wrap or in an airtight container in the refrigerator, where it stays fresh and delicious for up to 4 days. Because it’s no bake, it doesn’t dry out as quickly, which is a huge plus.

Freezing

If I want to keep some for longer, I slice the cheesecake and freeze individual portions wrapped in plastic wrap and foil. This way, you can thaw just what you need in the fridge overnight. The texture stays surprisingly good, although fresh is always best.

Reheating

This cheesecake is best enjoyed chilled, so no reheating needed. Just let frozen slices thaw in the refrigerator and serve cold or at room temperature for the best taste and texture.

FAQs

Final Thoughts

I absolutely love how this No Bake Raspberry Cheesecake Recipe combines fresh berries and creamy filling without turning on the oven. It’s one of those recipes that feels both special and effortless—a true crowd-pleaser in my kitchen. Whether you’re making it for family dinner, a picnic, or a party dessert, you’ll find that it’s surprisingly easy to nail and so worth it. Go ahead, give it a try—I promise it’ll become your cheesecake staple!

Print