No Bake Raspberry Cheesecake Recipe

If you’re on the hunt for a delightful dessert that feels fancy but comes together without turning on the oven, this No Bake Raspberry Cheesecake Recipe is an absolute must-try. I love how it’s creamy, tangy, and packed with fresh raspberry goodness, all wrapped in a buttery graham cracker crust that you can whip up in minutes. Stick around—I’m about to share everything you need to make it your new go-to dessert!

this Recipe

Ingredients You’ll Need

The magic of this No Bake Raspberry Cheesecake Recipe lies in a simple harmony between creamy, crunchy, and fruity textures. You want fresh raspberries for the brightest flavor, good quality cream cheese for smoothness, and just the right amount of sugar to balance tartness and sweetness.

• Graham cracker crumbs: Look for finely crushed crumbs—they pack well and produce that perfect, buttery crust.
• Melted butter: Unsalted butter helps you control the saltiness; make sure it’s fully melted to bind the crumbs easily.
• Fresh raspberries: The star of the show! Ripe and juicy berries will give you a beautiful, natural flavor.
• Granulated sugar: For the raspberry sauce to bring out sweetness without graininess.
• Corn starch: This thickener helps your raspberry sauce get that lovely jammy consistency.
• Cream cheese: Full-fat and softened at room temperature for a smooth, creamy filling.
• Powdered sugar: It dissolves easily and creates a silky texture in the cheesecake filling.
• Heavy whipping cream: Whipped to stiff peaks to lighten the filling and add richness.
• Whipped cream and extra raspberries for garnish: To bring freshness and a decorative touch before serving.

Variations

This recipe is like a blank canvas for your dessert creativity! Personally, I love switching up the fruit or adding little extras to suit the occasion or season. You’ll find it’s very adaptable.

• Berry Medley: I once swapped half the raspberries for blueberries—my family went crazy for the mixed berry twist!
• Chocolate Swirl: A drizzle of melted dark chocolate on top before chilling adds a nice touch for chocolate lovers.
• Dairy-Free Variation: Using a vegan cream cheese and coconut cream whipped topping works well if you’re avoiding dairy.
• Flavor Boost: Adding a teaspoon of vanilla or almond extract to the cheesecake filling gives it an extra depth I adore.

How to Make No Bake Raspberry Cheesecake Recipe

Step 1: Press the Perfect Crust

Start by combining your graham cracker crumbs with melted butter in a bowl and stirring until all crumbs are evenly coated. Firmly press this mixture into an 8-9 inch springform pan, making sure to go about half an inch up the sides for a sturdy base. I like to line the pan with parchment paper for easy removal later, but it’s totally optional. The key here is pressing the crumbs down firmly—don’t be shy! This ensures a crisp crust that holds together when you slice your cheesecake.

Step 2: Make the Raspberry Sauce

Puree your fresh raspberries in a blender or food processor, then push the puree through a fine mesh sieve to remove seeds—this step is a game-changer for silky smooth sauce without crunch. You’ll get about one cup of strained puree. Combine that with granulated sugar and corn starch in a pan, whisking thoroughly. Cook over medium heat, stirring often until the mixture thickens, about 5 minutes. This is your luscious raspberry sauce that brings tartness and color to the cheesecake.

Step 3: Whip Up the Cream Cheese Filling

Beat the softened cream cheese in a large bowl with an electric mixer until smooth—no lumps in sight! Add the powdered sugar and keep beating until fluffy and silky. Then blend in almost all the raspberry sauce (save a few tablespoons for swirling on top). In a separate bowl, whip the heavy cream until stiff peaks form—this step lifts the cheesecake and gives it a dreamy lightness. Gently fold the whipped cream into the cream cheese mixture using a spatula or mixer on low speed. Taste, and if you like it sweeter, add a bit more powdered sugar.

Step 4: Assemble and Chill

Pour the cheesecake filling into the prepared crust and smooth the top. Dollop the remaining raspberry sauce over the surface and swirl lightly with a knife or skewer to create a pretty marbled effect. This little swirl always impresses guests and makes me feel like a pro. Refrigerate your cheesecake for at least 8 hours, preferably overnight—this chilling time is key so it sets firm and the flavors meld perfectly.

How to Serve No Bake Raspberry Cheesecake Recipe

Garnishes

Right before serving, I love adding a generous border of freshly whipped cream around the edges, topped with plump, ripe raspberries for that extra wow factor. A sprinkle of finely chopped mint or a light dusting of powdered sugar can also give a fresh, elegant touch that’s perfect for parties.

Side Dishes

While this cheesecake is pretty much the star of the show on its own, it pairs wonderfully with a cup of hot coffee or herbal tea. For a brunch or casual gathering, I like to serve it alongside a fresh fruit salad or a plate of assorted cookies to complement the creamy texture.

Creative Ways to Present

One of my favorite presentation tricks is to make this cheesecake in individual jars or glasses for a charming single-serve dessert that guests adore. Layer the crust, filling, and raspberry sauce in clear containers to show off every colorful layer—it’s perfect for picnics or elegant dinner parties!

Make Ahead and Storage

Storing Leftovers

After you’ve served and enjoyed the first slice, cover the remaining cheesecake tightly with plastic wrap or store it in an airtight container inside the fridge. It stays fresh for up to 4 days, and I’ve found the flavors even deepen a bit overnight.

Freezing

If you want to prepare ahead or save leftovers, this cheesecake freezes well. Wrap it securely in plastic wrap and then foil to prevent freezer burn. Thaw it overnight in the fridge before serving—it might soften a little, but the taste is still fantastic.

Reheating

No reheating needed here! This cheesecake is best enjoyed chilled, but if it’s too hard after freezing, just let it sit at room temperature for 15-20 minutes before serving to soften slightly.

FAQs

Final Thoughts

I absolutely love how this No Bake Raspberry Cheesecake Recipe turns out every single time. It’s the kind of dessert that feels like a treat but is effortless enough to whip up on a busy day. Whenever I serve it, I get asked for the recipe—and I know you’ll feel the same way once you try it. So grab some raspberries, gather your ingredients, and let this cheesecake become your new delicious tradition. You’ve got this!

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