No-Bake Raspberry Cheesecake Recipe

Introduction

Enjoy a deliciously refreshing raspberry cheesecake that requires no baking. This creamy dessert features a buttery graham cracker crust, smooth cream cheese filling, and vibrant raspberry sauce, making it perfect for any occasion or gathering.

Ingredients

• For the Crust:
• 1 ½ cups graham cracker crumbs
• ½ cup unsalted butter, melted
• ¼ cup granulated sugar
• For the Cheesecake Filling:
• 16 ounces cream cheese, softened
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 cup heavy cream
• For the Raspberry Sauce:
• 2 cups fresh raspberries (plus extra for garnish)
• ½ cup granulated sugar
• 1 tablespoon lemon juice
• 1 tablespoon cornstarch mixed with 2 tablespoons water (optional, for thickening)

Instructions

1. Step 1: In a mixing bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Stir until well combined. Press the mixture firmly into the bottom of a 9-inch springform pan. Chill in the refrigerator while preparing the filling.
2. Step 2: In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add the powdered sugar and vanilla extract, mixing until fully incorporated.
3. Step 3: In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until well combined.
4. Step 4: Pour the cheesecake filling over the chilled crust. Use a spatula to smooth the top evenly. Cover with plastic wrap and refrigerate for at least 4 hours or until set.
5. Step 5: In a small saucepan over medium heat, combine fresh raspberries, granulated sugar, and lemon juice. Cook until raspberries break down, stirring occasionally. If thicker sauce is desired, add the cornstarch mixture and cook for another minute. Remove from heat and let cool.
6. Step 6: Once set, carefully remove the cheesecake from the springform pan. Drizzle with raspberry sauce and garnish with extra fresh raspberries. Slice and serve chilled.

Tips & Variations

• Use room temperature cream cheese to ensure a smooth, lump-free filling.
• Whip the heavy cream to stiff peaks for a light, airy texture.
• Adjust the sugar in the raspberry sauce to balance tartness according to your taste.
• Substitute raspberries with strawberries, blueberries, or mixed berries for different flavors.
• For a gluten-free version, use gluten-free graham crackers.

Storage

Store leftover cheesecake in an airtight container in the refrigerator for up to 3 days. To freeze, wrap slices tightly in plastic wrap and place in a freezer-safe bag; they keep up to 2 months. Reheat gently in the oven at 300°F (150°C) for 10-15 minutes covered with foil, or warm in short bursts in the microwave on low power, checking frequently to avoid overheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

What is raspberry cheesecake (no bake)?

Raspberry cheesecake (no bake) is a creamy dessert made without baking, consisting of a graham cracker crust, rich cream cheese filling, and a fresh raspberry topping.

How long does it take to make raspberry cheesecake (no bake)?

Preparation takes about 20 minutes, but it requires at least 4 hours of refrigeration to set properly.

No-Bake Raspberry Cheesecake Recipe

---

★★★★★

4.8 from 51 reviews

• Author: anna
• Total Time: 4 hours 35 minutes (including chilling time)
• Yield: 8 servings 1x

Pin Recipe

Print Recipe

Description

This no-bake raspberry cheesecake features a creamy and smooth cream cheese filling on a buttery graham cracker crust, topped with a tangy and vibrant raspberry sauce. Perfect for any occasion, this easy-to-make dessert requires no baking and offers a refreshing balance of sweetness and tartness, making it an ideal treat for gatherings, celebrations, or simple indulgence at home.

---

Ingredients

Scale 1x2x3x

For the Crust:

• 1 ½ cups graham cracker crumbs
• ½ cup unsalted butter, melted
• ¼ cup granulated sugar

For the Cheesecake Filling:

• 16 ounces cream cheese, softened
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 cup heavy cream

For the Raspberry Sauce:

• 2 cups fresh raspberries (plus extra for garnish)
• ½ cup granulated sugar
• 1 tablespoon lemon juice
• 1 tablespoon cornstarch mixed with 2 tablespoons water (optional, for thickening)

---

Instructions

1. Prepare the Crust: In a mixing bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Stir until well combined. Press the mixture firmly into the bottom of a 9-inch round springform pan. Chill in the refrigerator while preparing the filling.
2. Make the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add the powdered sugar and vanilla extract, mixing until fully incorporated. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until well combined.
3. Assemble the Cheesecake: Pour the cheesecake filling over the chilled crust. Use a spatula to smooth the top evenly. Cover with plastic wrap and refrigerate for at least 4 hours or until set.
4. Prepare the Raspberry Sauce: In a small saucepan over medium heat, combine fresh raspberries, granulated sugar, and lemon juice. Cook until raspberries break down while stirring occasionally. If you want thicker sauce, add cornstarch mixed with water and cook for another minute. Remove from heat and let cool.
5. Serve the Cheesecake: Once set, carefully remove the cheesecake from the springform pan. Drizzle with raspberry sauce on top and garnish with extra fresh raspberries. Slice and serve chilled. Enjoy your delightful raspberry cheesecake (no bake)!

Notes

• Use room temperature cream cheese to avoid lumps in the filling.
• Whip the heavy cream to stiff peaks for lightness in the cheesecake filling.
• Chill the cheesecake for at least 4 hours to ensure proper setting and flavor development.
• Adjust the sweetness of the raspberry sauce according to your taste preferences.
• Press the crust firmly into the pan for a stable and even base.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Freeze wrapped slices in plastic wrap and freezer-safe bags for up to 2 months.
• Reheat gently by oven, microwave, or stovetop using low heat.
• Fresh raspberries are preferred for the sauce to ensure bright flavor and good texture.

• Prep Time: 20 minutes
• Cook Time: 15 minutes (for raspberry sauce preparation)
• Category: Dessert
• Method: No-Cook
• Cuisine: American

Keywords: no bake cheesecake, raspberry cheesecake, easy cheesecake, no cook dessert, creamy cheesecake, raspberry sauce dessert