If you could capture the essence of summer in every blissful bite, it would taste a lot like No Bake Raspberry Cheesecake. This dessert is a dreamy combination of a buttery graham cracker crust, fluffy cloud-like cheesecake filling, and juicy bursts of fresh raspberries, all finished with a ruby-red swirl of raspberry jam. It’s the sort of treat that looks impressive, tastes decadent, and yet manages to be completely fuss-free—there’s no oven required and the hardest part is waiting for it to chill!

No Bake Raspberry Cheesecake Recipe - Recipe Image

Ingredients You’ll Need

Each ingredient in this No Bake Raspberry Cheesecake plays a starring role, adding just the right flavor, texture, or pop of vibrant color. Simplicity is key here: even the shortest list becomes extraordinary when every element shines. Here’s what you’ll need, plus a few tips for best results:

Graham cracker crumbs (1 1/2 cups): These golden crumbs create a classic, sturdy base that perfectly balances the creamy filling. If you want extra crunch, use a sleeve of freshly crushed graham crackers.
Melted butter (1/3 cup): Butter holds the crust together and adds a lovely richness. Opt for unsalted for better control over the flavor.
Granulated sugar (2 tbsp): Just a touch sweetens the crust and helps everything set beautifully.
Cream cheese, softened (16 oz): This is the backbone of the cheesecake layer, bringing luxurious creaminess. Let it reach room temperature before mixing for a super-smooth filling.
Powdered sugar (3/4 cup): The fine texture dissolves instantly into the cream cheese, giving the filling its sweet and velvety consistency.
Vanilla extract (1 tsp): A dash of vanilla rounds out the flavors and infuses the whole dessert with a warm, inviting aroma.
Heavy whipping cream (1 cup): Whipping this to stiff peaks lightens the filling, making your No Bake Raspberry Cheesecake airy and lush.
Fresh raspberries (1 1/2 cups): Plump, sweet, and a little tart, these bring color, texture, and delicious bursts of flavor in every forkful.
Raspberry jam (1/4 cup, optional): Swirl a little on top or use it for garnish if you want to amp up the raspberry flavor and make a stunning presentation.

How to Make No Bake Raspberry Cheesecake

Step 1: Make the Crust

Start by combining your graham cracker crumbs, melted butter, and granulated sugar in a mixing bowl. Toss everything together until the mixture is evenly moistened and looks a bit like wet beach sand. Pour it into a 9-inch springform pan, then use the base of a measuring cup to press it down firmly, forming a smooth, even crust across the bottom. This step sets the foundation for the rest of your No Bake Raspberry Cheesecake layers!

Step 2: Whip the Filling

In a large bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until velvety and lump-free—this is your moment for patience and a good hand mixer if you have one! In another bowl, whip the heavy cream until it forms stiff peaks. This extra step is what gives your cheesecake its signature mousse-like texture and keeps the filling so wonderfully light.

Step 3: Combine and Fold

Now gently fold the whipped cream into the cream cheese mixture, being careful not to deflate all that lovely air you just whipped in. Once you have a homogenous, cloud-like filling, switch to folding in your raspberries. I love leaving a few whole for surprise pops of tartness, but you can lightly crush them for a more even berry blush throughout every slice.

Step 4: Assemble and Chill

Spoon the finished filling onto your crust and smooth the top with an offset spatula. If you’re feeling fancy, swirl some raspberry jam over the surface with a toothpick for a gorgeous marbled look. The hardest part: place the cheesecake in your refrigerator and let it chill for at least 4 hours, or better yet, overnight. This allows the filling to set up beautifully, so your No Bake Raspberry Cheesecake slices cleanly and looks bakery-worthy.

Step 5: Garnish and Serve

When you’re ready to wow your friends and family, release the cheesecake from the springform pan. Top with extra raspberries, more jam, or even a dusting of powdered sugar. Your masterpiece is now ready for its grand debut—slice, serve, and savor every bite!

How to Serve No Bake Raspberry Cheesecake

Garnishes

A handful of fresh raspberries right on top is always a crowd-pleaser for visual drama and extra tartness. Swirl some raspberry jam for glossy appeal, or sprinkle on some shaved white chocolate or a dusting of powdered sugar for a more decadent twist. Small edible flowers or mint sprigs can also transform your No Bake Raspberry Cheesecake into an instant showstopper.

Side Dishes

This cheesecake is rich and elegant on its own, but it pairs beautifully with a hot cup of coffee, a glass of crisp rosé, or a few lemon shortbread cookies on the side. For a refreshing combo, serve it with a bowl of mixed berries or a light fruit salad—perfect for brunch or a summer tea party.

Creative Ways to Present

If you’re hosting a party, make mini No Bake Raspberry Cheesecakes in cupcake liners or small mason jars for adorable individual servings. For a family-style dessert, try layering the crust and filling parfait-style in a large trifle dish, swirling raspberry jam throughout for that ripple effect everyone loves. No matter how you dish it up, this classic dessert adapts to any occasion with easy charm.

Make Ahead and Storage

Storing Leftovers

Keep any leftover No Bake Raspberry Cheesecake covered in the refrigerator. Use plastic wrap or airtight containers to ensure it stays fresh and creamy for up to 4 days. The graham cracker crust will soften slightly over time, but it will still taste delicious.

Freezing

No Bake Raspberry Cheesecake freezes surprisingly well! Place slices (or the whole cheesecake) in the freezer either wrapped tightly in plastic wrap or in an airtight container. Allow it to thaw overnight in the fridge before serving. The texture remains silky, and the flavor stays bright and fresh.

Reheating

This dessert is meant to be enjoyed cold, straight from the fridge. If you’ve frozen individual slices, let them thaw in the refrigerator. There’s really no need for reheating, but allow the cheesecake to sit at room temperature for 10–15 minutes if you prefer it a touch softer.

FAQs

Can I use frozen raspberries instead of fresh in No Bake Raspberry Cheesecake?

Fresh raspberries give the best texture and vibrant pops of color, but you can use frozen raspberries. Simply thaw them first and drain off any excess liquid to avoid a soggy filling.

Is there a way to make it gluten-free?

Absolutely! Just swap regular graham crackers for your favorite gluten-free version, and you’ll have a delicious gluten-free No Bake Raspberry Cheesecake everyone can enjoy.

How can I make the cheesecake more tart or more sweet?

Raspberries naturally add a lovely tartness, but you can add a little lemon juice for extra tang, or a bit more powdered sugar if you prefer it sweeter. Taste as you go and adjust to suit your preference!

What can I use if I don’t have a springform pan?

A deep-dish pie plate works in a pinch, or you can use individual ramekins, jars, or even a standard cake pan lined with parchment for easy removal. It’s a forgiving recipe with lots of room for creativity.

Can I prepare No Bake Raspberry Cheesecake ahead of time?

Yes! In fact, this dessert actually gets better after several hours in the fridge, as the flavors meld and the texture firms up. You can prepare it up to two days in advance for effortless entertaining.

Final Thoughts

If you’re looking for a luscious, show-stopping dessert that’s as easy as it is delicious, you can’t go wrong with No Bake Raspberry Cheesecake. There’s something magical about the juicy raspberries nestled in creamy filling atop that crisp, buttery crust—every bite is pure happiness. I hope you’ll give it a try; I promise it’ll be a hit at your next gathering or even just for a well-deserved treat at home!

No Bake Raspberry Cheesecake Recipe

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4.8 from 25 reviews

Author: admin
Total Time: 4 hours 20 minutes
Yield: 10 servings 1x
Diet: Non-Vegetarian

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Description

Indulge in the lusciousness of this No Bake Raspberry Cheesecake, a creamy and fruity dessert that’s perfect for any occasion. With a buttery graham cracker crust, a velvety cream cheese filling studded with fresh raspberries, and a hint of raspberry jam, this cheesecake is a true delight.

Ingredients

Scale

For the Crust:

1 1/2 cups graham cracker crumbs
1/3 cup melted butter
2 tbsp granulated sugar

For the Filling:

16 oz cream cheese, softened
3/4 cup powdered sugar
1 tsp vanilla extract
1 cup heavy whipping cream
1 1/2 cups fresh raspberries
1/4 cup raspberry jam (optional for swirl or topping)

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Instructions

Prepare the Crust: Combine graham cracker crumbs, melted butter, and sugar. Press into a springform pan.
Make the Filling: Beat cream cheese, powdered sugar, and vanilla until smooth. Whip heavy cream and fold into cream cheese mixture.
Add Raspberries: Gently fold in fresh raspberries.
Chill: Pour filling over crust, chill for at least 4 hours or overnight.
Optional: Swirl raspberry jam on top before serving.