If you are craving a dessert that feels like summer in every bite yet requires no oven time, then this No Bake Raspberry Cheesecake Recipe is your new best friend. Creamy, dreamy, and bursting with the bright, tart flavor of fresh raspberries, this cheesecake combines a buttery graham cracker crust with a luscious, smooth filling, making it a fantastic treat that impresses without the fuss. Whether you’re looking for an easy crowd-pleaser or a refreshing sweet ending to a weeknight dinner, this recipe delivers deliciousness every single time.
Ingredients You’ll Need
The magic behind this No Bake Raspberry Cheesecake Recipe lies in its simple, well-chosen ingredients, each playing a crucial role in the overall taste, texture, and beautiful color contrast of the finished cheesecake. From the crumbly, buttery base to the fluffy cream cheese filling and fresh raspberry topping, every element works in harmony to create a crowd-pleaser.
- Graham cracker crumbs (1 1/2 cups): The perfect base with a sweet, slightly nutty crunch that forms the crust.
- Sugar (1/4 cup for crust and 1/4 cup for raspberry topping): Balances flavors and adds essential sweetness to the crust and fruit topping.
- Unsalted butter, melted (1/2 cup): Helps bind the crust for that perfect, firm texture.
- Cream cheese, softened (16 oz or 2 cups): The luscious main ingredient that makes the cheesecake creamy and rich.
- Powdered sugar (1/2 cup): Sweetens the filling smoothly without any graininess.
- Vanilla extract (1 teaspoon): Enhances the flavors with a warm, aromatic note.
- Heavy cream (1 cup): Whipped to fluffy peaks to lighten the cheesecake to airy perfection.
- Fresh raspberries (1 1/2 cups): The star fruit topping, bright, tart, and juicy—fabulous on top or mixed in.
- Lemon juice (1 tablespoon): Adds a hint of acidity to brighten and balance the sweet raspberry topping.
- Cornstarch (1 teaspoon, optional): A little trick to thicken the raspberry topping if you want it extra glossy and set.
How to Make No Bake Raspberry Cheesecake Recipe
Step 1: Prepare the Graham Cracker Crust
Start by combining the graham cracker crumbs, sugar, and melted butter in a medium bowl. Stir them together until they resemble wet sand—this means the crumbs are evenly coated but not soggy. Press this mixture firmly into the bottom of a 9-inch springform pan or a pie dish to create the crust. Then, pop it into the fridge for 10 to 15 minutes to chill and set, which will help keep the crust intact when you add the filling.
Step 2: Make the Creamy Filling
In a large bowl, beat the softened cream cheese until totally smooth and lump-free. Add the powdered sugar and vanilla extract, and continue beating until everything is well combined and fluffy. In a separate bowl, whip the heavy cream to stiff peaks—you’ll know it’s ready when it holds sharp points without drooping. Gently fold the whipped cream into the cream cheese mixture, being careful to keep the airiness intact to achieve that light, melt-in-your-mouth texture.
Step 3: Assemble and Chill the Cheesecake
Pour the creamy cheesecake mixture over the chilled crust and use a spatula to smooth it into an even layer. Cover the pan with plastic wrap and refrigerate the cheesecake for at least 4 hours, or overnight if you have more patience. This chilling step is key so the filling sets perfectly, giving you that satisfyingly firm yet creamy consistency that defines an ideal no bake cheesecake.
Step 4: Prepare the Raspberry Topping
While the cheesecake chills, it’s time to make the irresistible raspberry topping. Combine fresh or thawed raspberries with sugar and lemon juice in a small saucepan over medium heat. Cook for 5 to 7 minutes, stirring every so often, until the berries break down and the mixture begins to thicken. If you prefer a more glossy and thick sauce, whisk in cornstarch dissolved in a little water and cook for another minute or two. Remove from heat and allow the topping to cool to room temperature.
Step 5: Add the Raspberry Topping and Serve
Once your cheesecake has set nicely, pour the slightly cooled raspberry topping over the surface. Spread it evenly and then garnish with some fresh raspberries for an extra pop of color and texture. Slice and serve chilled—it’s pure bliss in every bite!
How to Serve No Bake Raspberry Cheesecake Recipe
Garnishes
For a finishing touch, fresh raspberries scattered atop the raspberry sauce bring not only a burst of freshness but also an appealing visual. You can also sprinkle some finely chopped mint leaves or a dusting of powdered sugar for a beautiful contrast. These simple garnishes elevate the dessert from everyday to special occasion status.
Side Dishes
This No Bake Raspberry Cheesecake Recipe pairs wonderfully with a crisp glass of sparkling wine or a fruity iced tea to complement the tartness of the berries. For a heartier option, serve alongside mixed nuts or a light salad with citrus dressing to balance the richness with savory notes.
Creative Ways to Present
Try making individual mini cheesecakes in clear jars or ramekins for an elegant presentation that’s perfect for parties. Layer some crushed graham cracker crumbs at the bottom, then the cheesecake filling, and top with the raspberry sauce. Another fun idea is to serve slices with a dollop of whipped cream and a drizzle of leftover raspberry sauce on the plate for a restaurant-style finish that will wow your guests.
Make Ahead and Storage
Storing Leftovers
Keep any leftover cheesecake tightly covered in the refrigerator, where it will stay fresh for up to 4 days. The flavors actually deepen with time, so it can taste even better the next day. Use a cake saver or airtight container to prevent it from absorbing other fridge odors.
Freezing
If you want to save some for later, this cheesecake freezes beautifully. Wrap the entire cheesecake or individual slices tightly with plastic wrap and then aluminum foil to protect against freezer burn. Frozen cheesecake can be kept for up to 2 months. When ready to enjoy, thaw it overnight in the fridge before serving.
Reheating
Since this No Bake Raspberry Cheesecake Recipe is meant to be served chilled, reheating is not recommended. Instead, just let a frozen slice thaw slowly in the fridge. If you prefer it slightly softer, let it sit at room temperature for 15-20 minutes before serving to enhance the creamy texture.
FAQs
Can I use frozen raspberries instead of fresh?
Yes! Frozen raspberries work perfectly as long as you thaw them completely and drain any excess liquid before cooking. This helps achieve the right consistency for your raspberry topping without making it watery.
Is it possible to make this cheesecake without cornstarch?
Absolutely. Cornstarch is optional and only used if you want a thicker topping. Without it, your raspberry sauce will be a bit looser but still wonderfully flavorful and delicious atop the cheesecake.
How long does it take for the cheesecake to set properly?
For the best texture, plan to chill the cheesecake for at least 4 hours, though overnight is ideal. This allows the filling to firm up nicely so it slices cleanly and holds its shape.
Can I substitute the graham cracker crust with another base?
Feel free to experiment with crushed digestive biscuits, vanilla wafers, or even chocolate cookies for a flavored twist. Just keep the same amount and combine with melted butter to create a crisp crust base.
Is this recipe suitable for making individual servings?
Yes! You can easily divide the ingredients and assemble mini cheesecakes in jars, small glasses, or ramekins for individual portions. It’s a great way to impress guests or prepare desserts ahead of time.
Final Thoughts
This No Bake Raspberry Cheesecake Recipe is one of those rare desserts that feels indulgent and effortless at the same time. Its creamy texture, vibrant fruit topping, and simple preparation make it a favorite for any occasion, from casual family dinners to celebratory gatherings. Once you try it, it will surely become your go-to recipe when you want something sweet and sensational without turning on the oven. So grab those ingredients and start making your cherished new favorite today!
Print
No Bake Raspberry Cheesecake Recipe
- Prep Time: 4h 20m
- Cook Time: 10m
- Total Time: 4h 30m
- Yield: 10 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Description
This No Bake Raspberry Cheesecake is a creamy, luscious dessert featuring a buttery graham cracker crust and a smooth cream cheese filling topped with a fresh, homemade raspberry sauce. Perfect for warm days or when you want a quick, elegant treat that requires no oven time.
Ingredients
Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup unsalted butter, melted
Cheesecake Filling
- 16 oz (2 cups) cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy cream
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: Combine graham cracker crumbs, sugar, and melted butter in a medium bowl. Stir until the mixture resembles wet sand. Press firmly 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 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 until fully combined and airy.
- Assemble and chill: Pour the cheesecake filling over the chilled crust, smoothing into an even layer. Refrigerate for at least 4 hours or preferably overnight, allowing the cheesecake to set completely.
- 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 raspberries break down and the mixture thickens slightly. If desired, stir in cornstarch dissolved in a teaspoon of water to further thicken. Remove from heat and allow to cool to room temperature.
- Finish and serve: Once the cheesecake has set, spread the cooled raspberry topping evenly over the top. Garnish with fresh raspberries if desired. Slice and serve chilled for a refreshing dessert.
Notes
- For best results, use full-fat cream cheese and heavy cream to achieve a rich and creamy texture.
- Chilling time can be extended overnight to ensure the cheesecake is firm and slices cleanly.
- The raspberry topping can be made ahead and refrigerated for up to 2 days.
- If using frozen raspberries, make sure they are fully thawed and drained to prevent excess liquid in the topping.
- Optional cornstarch helps thicken the raspberry sauce for a more stable topping.
- Ensure the cream cheese is softened to prevent lumps in the filling.
