If you have a soft spot for creamy desserts that come together effortlessly, then this No-Bake Raspberry Cheesecake Recipe is going to become your new best friend in the kitchen. It’s a luscious, velvety treat bursting with the bright, tangy sweetness of fresh raspberries all nestled on a crisp, buttery graham cracker crust. Perfect for those days when you want something indulgent but don’t want to turn on the oven, this cheesecake strikes the perfect balance between simplicity and elegance. Once you make it, you’ll find it hard to resist coming back for just one more slice!
Ingredients You’ll Need
Gathering your ingredients is a breeze with this recipe, and each one plays a starring role in creating that unforgettable cheesecake experience. From the buttery graham cracker crumbs that form a crunchy base, to the dreamy cream cheese filling, every element is essential for that perfect combination of flavors and textures.
- Graham cracker crumbs (1 1/2 cups): Provides a crisp, slightly sweet foundation that contrasts beautifully with the creamy filling.
- Granulated sugar (1/3 cup): Balances sweetness in the crust for a subtle caramel note when combined with the butter.
- Unsalted butter, melted (1/2 cup): Binds the crust together while lending a rich, buttery flavor.
- Cream cheese, softened (16 oz): The heart of the filling, delivering a smooth and tangy creaminess that makes cheesecake so irresistible.
- Powdered sugar (1/2 cup): Sweetens the filling delicately without weighing it down.
- Vanilla extract (1 teaspoon): Adds a warm, aromatic depth to the filling’s flavor profile.
- Heavy whipping cream (1 1/4 cups): Whipped to stiff peaks, it lightens the filling and adds a rich, airy texture.
- Fresh raspberries (1 1/2 cups), plus extra for topping: Brings fresh, vibrant berry flavor and a pop of color throughout.
- Raspberry jam (2 tablespoons, optional): For a swirl of intensified raspberry sweetness in the filling.
- Mint leaves (optional): Fresh garnish that adds a hint of green freshness and visual appeal.
How to Make No-Bake Raspberry Cheesecake Recipe
Step 1: Prepare the Crust
Start by mixing the graham cracker crumbs, granulated sugar, and melted butter in a medium bowl until every crumb is nicely moistened. This simple mixture forms the base of your cheesecake, giving it that satisfying crunch in every bite. Firmly press the mixture into the bottom of a 9-inch springform pan, making sure it’s evenly distributed and packed tightly. Pop it in the refrigerator to chill while you move on to the creamy filling.
Step 2: Make the Cheesecake Filling
In a large bowl, beat the softened cream cheese until it’s silky smooth — this is critical for achieving that lovely, lump-free texture. Add the powdered sugar and vanilla extract, then continue to beat until all those flavors have blended perfectly. In a separate chilled bowl, whip your heavy cream to stiff peaks, which means the cream will hold its shape without falling. Gently fold the whipped cream into the cream cheese mixture to create a light, airy filling.
Step 3: Incorporate the Raspberries
Take your fresh raspberries and gently mash them a bit before folding them into the filling. This step infuses the cheesecake with bursts of naturally sweet and tangy raspberry flavor. If you want an extra punch of berry goodness, fold in the raspberry jam now for pretty swirls throughout.
Step 4: Assemble and Chill
Pour the luscious raspberry cheesecake filling over your chilled graham cracker crust and smooth the top with a spatula. Cover and refrigerate the entire cake for at least 6 hours, preferably overnight, so it sets perfectly and the flavors meld beautifully.
How to Serve No-Bake Raspberry Cheesecake Recipe
Garnishes
Before serving, crown your cheesecake with a generous handful of fresh raspberries for that jewel-like finish. A few mint leaves add a refreshing contrast and make the dessert pop visually. These simple touches elevate the presentation from charming to irresistible.
Side Dishes
This cheesecake pairs beautifully with light, fruity side dishes like a mixed berry salad or citrus sorbet. These accompaniments can balance the richness of the dessert, keeping the entire meal bright and refreshing.
Creative Ways to Present
Want to impress your guests? Serve the cheesecake in individual glasses layered with extra raspberry jam and crushed graham crackers for a parfait twist. Alternatively, you can create mini cheesecakes in muffin tins for bite-sized treats that are perfect for parties or packed lunches.
Make Ahead and Storage
Storing Leftovers
After enjoying your delicious No-Bake Raspberry Cheesecake Recipe, store any leftovers in an airtight container or cover the springform pan tightly with plastic wrap. Keep it refrigerated, where it will stay fresh and creamy for up to 4 days.
Freezing
If you want to save the cheesecake for longer, it freezes wonderfully. Wrap it well with plastic wrap and foil to protect it from freezer burn, then freeze for up to 2 months. When you’re ready to indulge, thaw it slowly in the refrigerator overnight to maintain that perfect creamy texture.
Reheating
This dessert is best enjoyed chilled and does not require reheating. To bring out its full flavor, simply let it sit at room temperature for about 10 minutes before serving, which softens the filling slightly for the creamiest experience.
FAQs
Can I use frozen raspberries in this No-Bake Raspberry Cheesecake Recipe?
Absolutely! Just be sure to thaw them completely and drain any excess liquid so your cheesecake filling doesn’t become watery. Gently fold them in to retain some texture.
Do I need a springform pan for this recipe?
Using a springform pan is highly recommended because it makes removing the cheesecake easier and keeps its beautiful shape intact, but you can use any pan that you can carefully invert or slice from once chilled.
How long does it take for the cheesecake to set properly?
The cheesecake needs at least 6 hours in the refrigerator, but overnight chilling gives you the best texture and depth of flavor. Patience really pays off with no-bake cheesecakes.
Can I substitute the heavy whipping cream?
Heavy whipping cream is key for that rich and airy texture, so it’s best not to substitute it. However, if needed, try chilled coconut cream as a dairy-free alternative—just whip it well before folding in.
Is this cheesecake suitable for vegetarians?
Yes, it’s vegetarian-friendly since it contains no gelatin or animal-derived ingredients beyond dairy. Just confirm your cream cheese and other ingredients are vegetarian-compliant if you want to be certain.
Final Thoughts
There’s something truly special about how effortlessly this No-Bake Raspberry Cheesecake Recipe turns simple ingredients into a show-stopping dessert. Whether you’re making it for a weeknight treat, a celebration, or a summer gathering, this cheesecake promises creamy, fruity delight every time. Give it a try and watch it become your go-to recipe for gorgeous desserts that everyone will adore!
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-Cook
- Cuisine: American
- Diet: Vegetarian
Description
This delightful No-Bake Raspberry Cheesecake is a creamy, luscious dessert perfect for summer or any occasion. Featuring a crunchy graham cracker crust and a smooth raspberry-infused cream cheese filling, it’s easy to prepare without any baking required. Fresh raspberries and optional raspberry jam add vibrant fruity notes, while a garnish of mint leaves offers a fresh finish.
Ingredients
Crust
- 1 1/2 cups graham cracker crumbs
- 1/3 cup granulated sugar
- 1/2 cup unsalted butter, melted
Filling
- 16 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 1/4 cups heavy whipping cream
- 1 1/2 cups fresh raspberries
- 2 tablespoons raspberry jam (optional, for swirl or extra flavor)
For Garnish
- Fresh raspberries
- Mint leaves (optional)
Instructions
- Prepare the crust: In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix them thoroughly until the crumbs are evenly moistened. Press this mixture firmly into the bottom of a 9-inch springform pan to form an even crust layer. Chill in the refrigerator while you prepare the filling.
- Make the cream cheese filling: In a large bowl, beat the softened cream cheese until smooth and creamy. Add the powdered sugar and vanilla extract, then continue beating until well combined and fluffy.
- Whip the cream: In a separate bowl, whip the heavy whipping cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture to maintain the light texture.
- Add raspberries: Slightly mash the fresh raspberries to release some juice, then fold them carefully into the cream cheese filling. If you want a stronger raspberry flavor, swirl in the raspberry jam here.
- Assemble and chill: Pour the raspberry cream cheese filling over the chilled crust and smooth the top with a spatula. Cover and refrigerate for at least 6 hours or overnight until completely set.
- Serve: Before serving, top the cheesecake with additional fresh raspberries and garnish with mint leaves if desired for a refreshing look and flavor.
Notes
- For a firmer filling, consider adding gelatin or freezing the cheesecake slightly before serving.
- You can substitute fresh raspberries with frozen ones; just thaw and drain them well to avoid excess moisture.
