Name: No Bake Raspberry Cheesecake
Prep time: 4 h 20 min
Total time: 4 h
Cuisine: American
Ingredients: 1 1/2 cups graham cracker crumbs; 1/4 cup sugar; 1/2 cup unsalted butter, melted; 16 oz (2 cups) cream cheese, softened; 1/2 cup powdered sugar; 1 teaspoon vanilla extract; 1 cup heavy cream; 1 1/2 cups fresh raspberries (or frozen, thawed); 1/4 cup sugar; 1 tablespoon lemon juice; 1 teaspoon cornstarch (optional, for thickening)

This no-bake raspberry cheesecake is a refreshing and indulgent dessert, perfect for a warm summer day or whenever I crave something sweet yet tangy. With a creamy cheesecake filling and a vibrant, berry-infused topping, it’s a treat that I don’t need to spend hours in the kitchen preparing. Plus, it’s easy to make and doesn’t require any baking—just a little chilling time and it’s ready to impress!

Why You’ll Love This Recipe

I love this no-bake raspberry cheesecake because it combines the best of both worlds: a rich, creamy cheesecake filling and a tart, sweet raspberry topping. The graham cracker crust adds the perfect amount of crunch to contrast with the smooth, velvety texture of the cheesecake. What makes it even better is that I don’t have to deal with the heat of the oven—just a bit of prep time and patience while it chills in the fridge. This is the kind of dessert I reach for when I want something that feels like a treat without all the work.

Ingredients

For the crust:

1 1/2 cups graham cracker crumbs

1/4 cup sugar

1/2 cup unsalted butter, melted

For the cheesecake filling:

16 oz (2 cups) cream cheese, softened

1/2 cup powdered sugar

1 teaspoon vanilla extract

1 cup heavy cream

For the 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)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the crust:
In a medium bowl, I combine the graham cracker crumbs, sugar, and melted butter. I stir until the mixture resembles wet sand. Then, I press the crumb mixture into the bottom of a 9-inch springform pan or pie dish, making sure it’s an even layer. I chill the crust in the fridge for 10-15 minutes while I prepare the filling.

Make the cheesecake filling:
In a large bowl, I beat the softened cream cheese with powdered sugar and vanilla extract until it’s smooth and creamy. In a separate bowl, I whip the heavy cream until stiff peaks form. Then, I gently fold the whipped cream into the cream cheese mixture until it’s fully combined.

Assemble the cheesecake:
I pour the cheesecake filling over the chilled crust and smooth it into an even layer. Then, I refrigerate it for at least 4 hours or overnight until it’s fully set.

Prepare the raspberry topping:
In a small saucepan, I combine the raspberries, sugar, and lemon juice. I cook it over medium heat for about 5-7 minutes, stirring occasionally, until the berries break down and the sauce thickens slightly. If I prefer a thicker topping, I mix cornstarch with a tablespoon of water and stir it into the raspberry mixture, cooking it for another minute until it thickens. Once done, I remove the topping from heat and let it cool to room temperature.

Serve:
Once the cheesecake has set, I pour the cooled raspberry topping over the cheesecake layer, spreading it evenly. For an extra touch, I garnish with fresh raspberries. Then, I slice and serve it chilled. It’s a creamy, berry-infused treat that’s sure to impress!

Servings and timing

Prep Time: 20 minutes

Chill Time: 4 hours (or overnight)

Total Time: 4 hours (chill time)

Servings: 10 servings

Variations

Fruit Topping: I can swap raspberries for any other berry like strawberries, blueberries, or blackberries. For a tropical twist, I could use mango or passionfruit.

Crust Alternatives: If I want to switch it up, I can use digestive biscuits, Oreos, or even a gluten-free graham cracker for the crust.

Flavored Cheesecake: For a different flavor, I could add lemon zest or almond extract to the cheesecake filling to give it an extra layer of flavor.

Storage/Reheating

This no-bake raspberry cheesecake can be stored in the fridge for up to 3 days. To keep it fresh, I recommend covering it tightly with plastic wrap or placing it in an airtight container. There’s no need to reheat—simply serve it chilled directly from the fridge. If I have leftovers, I can enjoy them the next day as a deliciously refreshing treat!

Related Recipes:

White Chocolate Raspberry Cupcake

FAQs

Can I make this cheesecake ahead of time?

Yes! This cheesecake needs at least 4 hours of chilling time to set, but I can make it a day in advance. It actually tastes even better after sitting overnight as the flavors have time to meld.

Can I use frozen raspberries for the topping?

Yes, frozen raspberries work well for the topping. Just make sure to thaw them and drain any excess liquid before cooking them down into a sauce.

How do I prevent the crust from being too crumbly?

I make sure to press the graham cracker mixture firmly into the pan to create a solid base. Chilling the crust before adding the filling also helps it firm up and hold together better.

Can I use low-fat or fat-free cream cheese?

I can use low-fat cream cheese, but the texture and flavor might not be as rich and creamy as the full-fat version. I prefer using full-fat cream cheese for the best result.

Can I freeze this cheesecake?

Yes, I can freeze this cheesecake. After it has set, I wrap it tightly in plastic wrap and then place it in an airtight container or freezer bag. To serve, I let it thaw in the fridge overnight.

Conclusion

This no-bake raspberry cheesecake is the perfect dessert for anyone who loves creamy, berry-infused treats but doesn’t want to spend hours in the kitchen. Whether I’m preparing it for a family gathering, a summer picnic, or just to satisfy my sweet tooth, this cheesecake is always a hit. It’s simple, refreshing, and sure to be a crowd-pleaser every time!

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