If you’re looking for a dessert that’s as stunning as it is delicious, this No Bake Raspberry Cheesecake Recipe will quickly become one of your favorites. Creamy, tangy, and sweet with a vibrant raspberry topping, it offers that perfect balance without ever turning on the oven. The buttery graham cracker crust cradles a luscious cream cheese filling, all crowned with a fresh, fruity raspberry swirl. It’s a wonderfully simple yet elegant treat that’s perfect for any occasion, from casual family dinners to festive celebrations.
Ingredients You’ll Need
Gathering the right ingredients is the first joyful step toward this delightful dessert. Each component plays a crucial role, whether it’s creating the creamy texture, adding sweetness, or providing that beautiful pop of color and fresh flavor.
- 1 1/2 cups graham cracker crumbs: These form the classic crunchy base that adds texture and depth.
- 1/4 cup sugar: Helps sweeten the crust just enough for balance.
- 1/2 cup unsalted butter, melted: Binds the crust ingredients together with a rich, buttery taste.
- 16 oz (2 cups) cream cheese, softened: The heart of your cheesecake, providing smoothness and tang.
- 1/2 cup powdered sugar: Ensures the filling is sweet and silky without graininess.
- 1 teaspoon vanilla extract: Infuses warmth and depth into the creamy filling.
- 1 cup heavy cream: Whipped to fluffy peaks, it lightens the filling beautifully.
- 1 1/2 cups fresh raspberries (or frozen, thawed): Offers that iconic raspberry flavor and jewel-like color topping.
- 1/4 cup sugar: Sweetens the raspberry topping for a perfect balance.
- 1 tablespoon lemon juice: Adds brightness and enhances the raspberry’s natural tartness.
- 1 teaspoon cornstarch (optional): Use for thickening the raspberry sauce if you prefer it more gel-like.
How to Make No Bake Raspberry Cheesecake Recipe
Step 1: Prepare the Crust
Start by combining the graham cracker crumbs, sugar, and melted butter in a medium bowl. Stir everything until the mixture looks like moist, wet sand. This ensures your crust will stick together well. Press this mixture firmly into the bottom of a 9-inch springform pan or pie dish, making an even layer. Then, pop it in the fridge for 10 to 15 minutes so it firms up nicely. This chilled base is the perfect foundation for the creamy layers to come.
Step 2: Make the Cheesecake Filling
While the crust chills, get your filling ready. Beat the softened cream cheese with the powdered sugar and vanilla extract until the mixture is perfectly smooth and lump-free. Next, whip the heavy cream in a separate bowl until it forms stiff peaks, giving your cheesecake that airy, luscious texture. Gently fold the whipped cream into the cream cheese mixture, taking care not to deflate the fluffiness. This step is key to achieving that rich but light mouthfeel.
Step 3: Assemble and Chill
Pour your dreamy cheesecake filling over the chilled crust, smoothing the top with a spatula into a neat layer. Now, the hardest part: refrigerate it for at least 4 hours or, even better, overnight to let it set firm and sliceable. This resting time allows the flavors to meld beautifully and the texture to perfect itself—patience definitely pays off here!
Step 4: Prepare the Raspberry Topping
While your cheesecake chills, turn your attention to the raspberry topping. In a small saucepan, combine the raspberries, sugar, and lemon juice, cooking over medium heat. Stir occasionally for about 5 to 7 minutes until the berries start to break down and the mixture thickens slightly. If you prefer a firmer topping, mix in a teaspoon of cornstarch before heating to help it gel up nicely. Once thickened, allow it to cool completely to room temperature before spreading it over the cheesecake.
Step 5: Serve and Enjoy
When the cheesecake has fully set, gently pour and evenly spread the cooled raspberry sauce over the creamy top. For an extra pop of color and texture, garnish with fresh raspberries on top. Slice carefully and serve chilled, letting each bite bring that perfect mix of creamy, sweet, and tart flavors that make this No Bake Raspberry Cheesecake Recipe such a standout dessert.
How to Serve No Bake Raspberry Cheesecake Recipe
Garnishes
A little garnish goes a long way in elevating your cheesecake’s presentation and flavor. Fresh mint leaves work beautifully to add a bright green contrast, while extra whole raspberries scattered on top create a jewel-like appeal. For a touch of elegance, you might sprinkle some finely grated white chocolate or a light dusting of powdered sugar to soften the look and add subtle sweetness.
Side Dishes
Pairing this cheesecake with simple sides can enhance the overall indulgence. Fresh berry salad alongside keeps the raspberry theme fresh and fruity. Lightly sweetened whipped cream or a scoop of vanilla bean ice cream provide cool, creamy companions that complement the cheesecake’s silky texture and vibrant topping.
Creative Ways to Present
Think outside the traditional slice by serving the cheesecake in individual glass jars for single servings, layering the crust, filling, and raspberry topping for a charming visual treat. For parties, mini cheesecake bites on a platter make for delightful finger foods. Even layered parfaits with crushed graham crackers at the bottom bring fun twists to the classic No Bake Raspberry Cheesecake Recipe.
Make Ahead and Storage
Storing Leftovers
After serving, cover any uneaten cheesecake tightly with plastic wrap or store in an airtight container in the refrigerator. It will keep fresh and creamy for up to 3 days. Be sure to keep the raspberry topping separate if possible to preserve its texture.
Freezing
This cheesecake freezes wonderfully! Wrap the entire cheesecake or individual slices well with plastic wrap and foil to avoid freezer burn. When stored properly, it can last up to 2 months. Thaw overnight in the refrigerator before serving to maintain its perfect texture.
Reheating
Since this is a no bake dessert, reheating isn’t necessary or recommended. Instead, let the cheesecake thaw naturally in the fridge, and enjoy it chilled to savor the creamy, cool texture and fresh raspberry topping at its best.
FAQs
Can I use frozen raspberries for this recipe?
Absolutely! Frozen raspberries work just as well. Just be sure to thaw them completely and drain any excess juice before making the topping to avoid a watery consistency.
How do I know when the cheesecake is set?
You’ll want the filling to be firm enough to hold its shape when sliced. After at least 4 hours in the fridge, gently press the surface; it should feel solid but still a bit soft. Overnight chilling gives the best results for a perfect set.
Is it necessary to use cornstarch in the raspberry topping?
Not strictly. The cornstarch is optional and helps thicken the raspberry sauce for a more jelly-like topping. If you prefer a looser, saucier topping, you can skip it.
Can I substitute the crust with something else?
Definitely! If graham crackers aren’t your thing, crushed digestive biscuits or even shortbread cookies can be great alternatives that lend a different but delicious flavor and texture.
How far in advance can I make this cheesecake?
You can prepare the entire cheesecake up to 2 days ahead. Just wait to add the raspberry topping until right before serving to keep everything looking fresh and vibrant.
Final Thoughts
It’s hard not to fall in love with this No Bake Raspberry Cheesecake Recipe once you make it. From the creamy, dreamy filling and buttery crust to the fresh, tangy raspberry topping, every component feels like a little celebration on your tongue. Whether you’re new to dessert-making or a seasoned pro, this recipe is truly approachable, fun, and guaranteed to impress anyone lucky enough to have a slice. Give it a try soon—you might just find a new favorite dessert for every special moment!
Print
No Bake Raspberry Cheesecake Recipe
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 4 hours 30 minutes
- Yield: 10 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Description
This No Bake Raspberry Cheesecake features a creamy, smooth cream cheese filling atop a buttery graham cracker crust, topped with a sweet and tangy raspberry sauce. Perfect for a refreshing dessert that requires no oven time, this cheesecake is simple to prepare and ideal for warm weather or last-minute gatherings.
Ingredients
For the Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup unsalted butter, melted
For the Cheesecake Filling
- 16 oz (2 cups) cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy cream
For the Raspberry Topping
- 1 1/2 cups fresh raspberries (or frozen, thawed)
- 1/4 cup sugar
- 1 tablespoon lemon juice
- 1 teaspoon cornstarch (optional, for thickening)
Instructions
- Prepare the crust: In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until the mixture resembles wet sand. Press this mixture evenly into the bottom of a 9-inch springform pan or pie dish. Chill in the refrigerator for 10-15 minutes to set.
- Make the cheesecake filling: Beat the softened cream cheese, powdered sugar, and vanilla extract together until smooth and creamy. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture, taking care not to deflate the mixture.
- Assemble the cheesecake: Pour the cheesecake filling over the chilled crust and smooth the top into an even layer. Place the assembled cheesecake in the refrigerator and chill for at least 4 hours or overnight to allow it to set properly.
- Prepare the raspberry topping: In a small saucepan, combine raspberries, sugar, and lemon juice. Cook over medium heat for 5-7 minutes, stirring occasionally until the berries break down and the mixture thickens slightly. If a thicker topping is desired, stir in cornstarch and cook for an additional minute. Remove from heat and let cool to room temperature.
- Serve: Once the cheesecake has set, pour the cooled raspberry topping evenly over the surface. Garnish with fresh raspberries if desired. Slice and serve chilled for a refreshing dessert.
Notes
- For a firmer crust, chill longer before adding the filling.
- If using frozen raspberries, thaw completely before making the topping.
- Cornstarch is optional but recommended for a thicker raspberry topping that doesn’t run.
- Store leftover cheesecake covered in the refrigerator for up to 3 days.
- You can substitute the raspberry topping with other fruit preserves or fresh fruit sauces for variety.
