This No Bake Raspberry Cheesecake is sheer dessert bliss: creamy, dreamy cheesecake filling meets bursts of sweet-tart fresh raspberries, all nestled on a buttery graham cracker crust. No oven needed, no fussing with water baths or cracks—just pure, effortless decadence that looks like a showstopper and tastes even better. If you adore summery berries and crave a cool, elegant dessert that wows with every forkful, this cheesecake will become your new go-to recipe!
Ingredients You’ll Need
Making No Bake Raspberry Cheesecake doesn’t call for anything fancy. Each ingredient plays an important role—some for texture, some for flavor, and others for that signature rosy hue from the raspberries. Here’s what you’ll need to create this luscious treat:
- Graham cracker crumbs: These form the classic, crunchy base that anchors every good cheesecake—don’t skip the press-down for a firm crust!
- Granulated sugar: Adds structure and sweetness to the crust, ensuring every bite has just the right amount of melt-in-your-mouth magic.
- Unsalted butter (melted): Holds the crust together and adds that irresistible, rich flavor.
- Cream cheese (softened): The superstar of the filling—make sure it’s softened for the smoothest, silkiest texture.
- Powdered sugar: Sweetens the filling and blends beautifully, so your cheesecake is never gritty.
- Vanilla extract: Enhances all the flavors, giving depth and a touch of warmth to every bite.
- Heavy whipping cream (cold): Whipped to fluffy peaks, this lightens the filling, making it cloud-like and luscious.
- Fresh raspberries: Juicy and vibrant, these gems bring a pop of color and tang—reserve a few extra for the prettiest garnish.
- Raspberry jam (optional): Swirl it on top for extra raspberry oomph or a gorgeous, marbled finish on your cheesecake.
How to Make No Bake Raspberry Cheesecake
Step 1: Prepare the Crust
Start with the foundation: in a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix thoroughly so every crumb gleams with buttery goodness! Scoop the mixture into a 9-inch springform pan, then press it down tightly to create a firm, even crust—it helps to use the bottom of a clean glass. Pop the pan in your refrigerator while you move on to the filling. This chill step helps the crust set and stay crisp beneath the creamy layers to come.
Step 2: Beat the Cream Cheese Mixture
Grab a large mixing bowl and beat the softened cream cheese until it’s utterly smooth. This is the secret to a velvety filling, so don’t rush! Add in the powdered sugar and vanilla extract, and blend until the mixture is creamy and totally lump-free. It’s like the promise of cheesecake fulfilled outside the oven!
Step 3: Whip the Cream
Pour your cold heavy whipping cream into a separate bowl and whip until stiff peaks form. Patience pays off here—well-whipped cream is key to a light, mousse-like texture in the finished No Bake Raspberry Cheesecake. Don’t stop whipping until those peaks stand tall!
Step 4: Combine and Fold
Gently fold the whipped cream into the cream cheese mixture. Take your time and use a light hand; you want to keep as much of that fluffy volume as possible. Once your mixture is pillowy and blended, delicately fold in the fresh raspberries. If you work gently, the berries will stay mostly whole, giving you beautiful pockets of fruit in every slice.
Step 5: Assemble and Chill
Pour the berry-studded filling over the chilled crust and smooth the top with a spatula for bakery-worthy looks. If you’re feeling fancy, drop tiny spoonfuls of raspberry jam over the surface and swirl with a toothpick or knife for a marbled effect—this optional step makes your No Bake Raspberry Cheesecake a true showpiece. Cover, then refrigerate for at least 6 hours, or overnight if you can wait, for the cheesecake to set perfectly.
How to Serve No Bake Raspberry Cheesecake
Garnishes
For a stunning finish, scatter extra fresh raspberries over the top of your cheesecake just before serving. Try adding a light dusting of powdered sugar or tiny mint leaves for a fresh, elegant touch. A simple drizzle of leftover raspberry jam swirled on top yields photo-ready slices every time!
Side Dishes
No Bake Raspberry Cheesecake pairs beautifully with hot cups of coffee or delicate iced teas. Sliced fresh peaches or a small bowl of mixed berries on the side can turn dessert into a fruit-forward celebration. For special occasions, add a crisp glass of sparkling wine and let the flavors pop against the cheesecake’s creamy tang.
Creative Ways to Present
Trying individual portions? Spoon the crust and filling into mini dessert jars or pretty glasses for picture-perfect, handheld treats—ideal for picnics or parties. For a dinner party, dust cocoa or crushed graham crackers around each plated slice. Or, cut the cheesecake into squares and serve on a platter lined with vibrant raspberry leaves—presentation magic with hardly any effort!
Make Ahead and Storage
Storing Leftovers
If you have any leftovers (that’s a big “if”!), keep your No Bake Raspberry Cheesecake covered and refrigerated. It will stay delightfully fresh and creamy for up to 4 days—just be sure to store it away from strong-smelling foods to prevent flavor mingling.
Freezing
To save a few slices for future cravings, simply place your cheesecake (whole or individual portions) in the freezer. Wrap tightly in plastic wrap, then foil, and freeze for up to one month. Thaw overnight in the fridge for best texture—the berries stay luscious and the filling creamy!
Reheating
You don’t need to reheat No Bake Raspberry Cheesecake—this dessert is meant to be served perfectly chilled, straight from the refrigerator. Simply slice and enjoy the cool, cloudlike layers.
FAQs
Can I use frozen raspberries instead of fresh?
Yes! Just thaw them completely and drain off any excess liquid before folding into the filling. This helps prevent the cheesecake from becoming too runny and ensures a lovely consistency.
How long does No Bake Raspberry Cheesecake need to chill?
For best results, chill for at least 6 hours, but overnight is ideal. This gives the filling time to set up beautifully and makes slicing easier and cleaner.
Can I make this cheesecake ahead of time?
Absolutely—it’s a fantastic make-ahead dessert! Prepare up to 48 hours in advance, keep it tightly covered, and simply garnish just before serving for the freshest look and flavor.
What if I don’t have a springform pan?
No worries—a deep pie dish works well, though serving slices will be slightly trickier. Lining the pan with parchment with an overhang helps you lift out the cheesecake more easily.
Is there a way to boost the raspberry flavor?
Certainly! For maximum raspberry burst, fold a few spoonfuls of raspberry jam into the filling itself before adding the berries, in addition to swirling more on top.
Final Thoughts
If you’re searching for a no-fuss, no-bake dessert that delivers gourmet results, give No Bake Raspberry Cheesecake a whirl. Its creamy filling, buttery crust, and juicy berries will make you swoon—no oven mitts required. Gather your ingredients, chill overnight, and get ready to share (or savor solo) a slice of pure summer joy!
Print
No Bake Raspberry Cheesecake Recipe
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 6 hours 20 minutes
- Yield: 8 servings
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Non-Vegetarian
Description
Indulge in the creamy, fruity goodness of this No Bake Raspberry Cheesecake. A luscious dessert featuring a buttery graham cracker crust, a velvety cream cheese filling studded with fresh raspberries, and a hint of raspberry jam for extra flavor.
Ingredients
Graham Cracker Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
Cheesecake Filling:
- 16 oz cream cheese, softened
- ¾ cup powdered sugar
- 1 tsp vanilla extract
- 1 ½ cups heavy whipping cream, cold
- 1 ½ cups fresh raspberries (plus more for garnish)
- 2 tbsp raspberry jam (optional, for swirl or topping)
Instructions
- Prepare the Crust: In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Press firmly into the bottom of a 9-inch springform pan. Refrigerate.
- Make the Filling: Beat cream cheese until smooth. Add powdered sugar and vanilla. Whip heavy cream to stiff peaks, then fold into cream cheese. Gently fold in raspberries.
- Assemble: Pour filling over crust. Swirl raspberry jam on top if desired. Refrigerate for at least 6 hours.
- Serve: Garnish with raspberries before serving.
Notes
- Frozen raspberries can be used if well-drained.
- For a stronger raspberry taste, add extra raspberry jam to the filling.
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