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

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

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.
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.
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.
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.
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