Imagine a dessert that tastes like summer, looks like a showstopper, and yet takes barely any oven time—meet your new favorite: No Bake Raspberry Cheesecake. This divine treat combines the creamy richness of cheesecake with the bright, tangy punch of fresh raspberries, all sitting atop a golden graham cracker crust. Whether you’re new to no-bake desserts or a cheesecake connoisseur, this recipe will quickly win over your taste buds and your guests.

No Bake Raspberry Cheesecake Recipe - Recipe Image

Ingredients You’ll Need

The beauty of No Bake Raspberry Cheesecake is how quickly it comes together with just a handful of kitchen staples. Each ingredient plays a crucial role, offering either velvety texture, crisp crunch, or vibrant color. Here’s what you’ll need and why it matters:

Graham cracker crumbs: These classic crumbs create a sturdy, slightly sweet base for the cheesecake, balancing out the creamy filling beautifully.
Melted butter: Binding hero! Butter brings the crust together and adds a delicious richness to every bite.
Fresh raspberries: The star of the show! Bursting with tartness and natural sweetness, they lend an irresistibly fruity flavor and gorgeous color to the cheesecake.
Granulated sugar: Brings out the sweetness in the raspberries and helps thicken the fruit sauce.
Cornstarch: This magical little starch thickens the homemade raspberry sauce to a luscious, spreadable consistency.
Cream cheese: The backbone of any cheesecake, providing that signature creamy tang you crave.
Powdered sugar: Blends smoothly into the cream cheese for a silky, no-grit filling.
Heavy whipping cream: When whipped, it-folds airy lightness into the filling, making your cheesecake as dreamy as possible.
Whipped cream & extra raspberries (for garnish): These turn every slice into an Instagram-worthy masterpiece.

How to Make No Bake Raspberry Cheesecake

Step 1: Prepare Your Pan and Crust

Start by lining an 8- or 9-inch springform pan with parchment paper to ensure an easy release (totally optional, but highly recommended). In a medium bowl, mix your graham cracker crumbs with melted butter until every crumb glistens. Press this mixture firmly into the bottom and slightly up the sides of your pan—use the back of a spoon to get it nice and even. Pop the crust in the fridge to set while you move on to making that bright raspberry layer.

Step 2: Make the Raspberry Sauce

Puree those fresh raspberries in a food processor or blender until smooth, then strain through a fine mesh sieve to banish any pesky seeds—what you’re left with is pure raspberry essence. In a saucepan, whisk the raspberry puree together with granulated sugar and cornstarch. Gently cook this mixture over medium heat, stirring frequently, until it thickens to a glossy, jammy sauce (about 5 minutes). Let it cool slightly while you get your filling ready.

Step 3: Mix the Cheesecake Filling

Next up: cream cheese magic! In a large bowl, beat the cream cheese until completely smooth and lump-free. Blend in the powdered sugar for sweetness and creaminess, then stir in almost all of the cooled raspberry puree—you’ll want to reserve a couple of spoonfuls for swirling on top. Beat the mixture until it turns a perfectly pink, billowy cloud of flavor.

Step 4: Whip the Cream and Combine

In a separate bowl, whip the heavy cream until stiff peaks form (it should hold its shape when you lift your whisk). Gently fold the whipped cream into your raspberry-cream cheese mixture, being careful not to deflate all that air you just worked in. This step is the secret to a luxuriously light, mousse-like cheesecake texture.

Step 5: Assemble and Chill

Pour the gorgeous raspberry cheesecake filling over your prepared crust, smoothing the top with a spatula. Dot the top with spoonfuls of the leftover raspberry sauce and use a skewer or knife to create pretty swirls. Cover and refrigerate for at least 8 hours (overnight is even better)—this lets the No Bake Raspberry Cheesecake set up to sliceable, creamy perfection.

How to Serve No Bake Raspberry Cheesecake

Garnishes

The right finishing touches take this cheesecake from lovely to legendary. Dollop generous clouds of whipped cream around the edges and sprinkle over a handful of fresh, juicy raspberries. A few mint leaves or a dusting of powdered sugar can add extra elegance, too.

Side Dishes

Since this No Bake Raspberry Cheesecake is rich and vibrant, pair it with something simple: think a bowl of mixed summer berries, a scoop of lemon sorbet, or a drizzle of dark chocolate sauce on the side. Coffee or cold brew are fantastic sippers to complement the creamy, tangy dessert.

Creative Ways to Present

For a stunning party presentation, try making individual cheesecakes using mini springform pans or even sturdy cupcake liners. You could also layer the components as parfaits in glass jars—perfect for picnics or outdoor gatherings where you want that wow factor and convenience rolled into one.

Make Ahead and Storage

Storing Leftovers

Leftover No Bake Raspberry Cheesecake keeps beautifully. Cover the pan tightly with plastic wrap or slice and store pieces in an airtight container in the fridge for up to 4 days. The texture stays smooth and creamy, and the flavors meld even more after a night or two.

Freezing

Want to keep some cheesecake magic on standby? Freeze individual slices (or the whole thing) by wrapping first in plastic wrap, then foil. When you’re ready to enjoy, let slices thaw in the refrigerator overnight. The cheesecake holds up well, though fresh raspberries for garnish are best added just before serving.

Reheating

No baking means no reheating is needed! Simply serve No Bake Raspberry Cheesecake straight from the fridge. If it’s been frozen, a slow thaw in the refrigerator (not at room temperature) ensures the filling stays perfectly creamy and lush.

FAQs

Can I use frozen raspberries for No Bake Raspberry Cheesecake?

Absolutely! Frozen raspberries work just as well as fresh. Thaw them first and follow the recipe as written—the flavor and color remain vibrant and delicious.

What if I don’t have a springform pan?

No problem! You can press the crust and fill the cheesecake into a deep pie dish or a square baking dish lined with parchment for easy lifting. Slices might not be as perfect, but the taste is every bit as delightful.

Is it possible to make this recipe gluten-free?

Yes, simply swap in gluten-free graham cracker crumbs for the crust. The cheesecake filling and raspberry swirl are already naturally gluten-free, making it easy to tailor for different dietary needs.

Can I make No Bake Raspberry Cheesecake ahead of time?

This dessert is actually even better made ahead! Prepare it 1 or 2 days in advance, store it in the fridge, and garnish just before serving for a stress-free, spectacular finale to any meal.

How do I get clean, bakery-style slices?

For sharp, clean cuts, use a large knife dipped in hot water and wiped dry between each slice. This makes cutting through the creamy layers a breeze and gives you picture-perfect servings every time.

Final Thoughts

If you love creamy desserts with a burst of bright berry flavor, you simply have to try this No Bake Raspberry Cheesecake. It’s easy, elegant, and guaranteed to add a touch of sunshine to any table. I hope you’ll give it a go and let it become a favorite in your own kitchen, too!