If you are looking for a delightful dessert that combines creamy richness with vibrant fruity goodness, this No-Bake Raspberry Cheesecake Recipe is exactly what you need. It brings together a velvety cream cheese filling, a perfectly crumbly graham cracker crust, and a luscious homemade raspberry topping, all without heating up your oven. Whether you’re new to cheesecake or a seasoned friend of this classic, this recipe is a guaranteed crowd-pleaser that’s as fun to make as it is to enjoy.

Ingredients You’ll Need

The image shows a baking tray lined with white parchment paper filled with a thick, even base layer of golden brown crumbly crust. On top of this, there is a layer of soft white cream being spread with a black spatula with a wooden handle. The cream looks smooth and fluffy, and it sits in four dollops mainly in the center area of the tray. The surface underneath the tray is a white marble texture. A woman’s hand is holding the spatula, actively spreading the cream on the crust. In the top left corner, part of a white bowl with a black rim filled with a red substance is visible. Photo taken with an iphone --ar 4:5 --v 7

To create an unforgettable No-Bake Raspberry Cheesecake Recipe, you only need a handful of simple, well-chosen ingredients. Each element plays a vital role to ensure the perfect balance of flavor, texture, and that irresistible look.

3 cups frozen raspberries: These provide a fresh, tangy sweetness and beautiful color for the topping.
⅓ cup granulated sugar (for topping): Balances the tartness of the berries.
1 tablespoon fresh lemon juice (for topping): Adds a bright, zesty note to enhance the raspberry flavor.
2 tablespoons cornstarch: Helps thicken the raspberry topping without altering its shine.
1½ tablespoons water: Activates the cornstarch for the perfect consistency.
1¾ cups graham cracker crumbs: Forms the buttery and crunchy base for your cheesecake.
6 tablespoons unsalted butter, melted and cooled: Binds the crust ingredients together and adds richness.
1 tablespoon granulated sugar (for crust): Slightly sweetens the crust for balance.
½ teaspoon salt: Enhances all the flavors in the crust.
16 ounces cream cheese, softened to room temperature: The creamy heart of your cheesecake with a smooth texture.
1 cup powdered sugar: Sweetens the filling perfectly without graininess.
2 tablespoons fresh lemon juice (for filling): Adds a refreshing tang and cuts through the richness.
1 teaspoon vanilla extract: Gives warmth and depth to the cheesecake filling.
8-ounce container frozen whipped topping, thawed: Lightens up the filling for a fluffy, melt-in-your-mouth feel.

How to Make No-Bake Raspberry Cheesecake Recipe

Step 1: Prepare the Graham Cracker Crust

Start by mixing the graham cracker crumbs with melted butter, sugar, and salt until the mixture resembles damp sand. Press this mixture firmly into the bottom of a springform pan or pie dish, making sure the crust is even and compact. This crust is the base that provides a wonderful crunchy contrast to the creamy filling, so don’t skimp on pressing it well. Chill the crust briefly while you prepare the filling.

Step 2: Make the Cream Cheese Filling

In a large bowl, whip the softened cream cheese with powdered sugar, lemon juice, and vanilla extract until smooth and silky. Gently fold in the thawed whipped topping until everything is just combined, creating a light and airy texture. This easy combination results in a luscious filling that’s creamy, slightly tangy, and perfectly sweetened to complement the tart raspberries.

Step 3: Assemble the Cheesecake

Spread the cream cheese filling evenly over the chilled graham cracker crust. Smooth the top with a spatula to create an inviting canvas for the raspberry topping. At this stage, pop your cheesecake back into the refrigerator to set and chill for at least 4 hours, or overnight if you can wait that long—it only gets better with time!

Step 4: Prepare the Raspberry Topping

While the cheesecake chills, combine the frozen raspberries, granulated sugar, and fresh lemon juice in a saucepan over medium heat. Cook, stirring gently, until the berries release their juices and the mixture begins to simmer. Mix the cornstarch with water until smooth, then stir it into the raspberry sauce. Continue cooking for another minute or two until the topping thickens and shines. Let it cool completely before spooning generously over the set cheesecake.

How to Serve No-Bake Raspberry Cheesecake Recipe

The image shows a square slice of raspberry cheesecake on a white plate with a white marbled surface underneath. The dessert has three clear layers: the bottom layer is a thick, crumbly, light brown crust; the middle layer is a thick, smooth, creamy white cheesecake filling; the top layer is a shiny, bright red raspberry sauce with bits of raspberries visible. A few crumbs are scattered near the cheesecake on the plate. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

To elevate the presentation, consider fresh raspberry clusters, a sprinkle of finely grated white chocolate, or even some mint leaves. These simple additions not only make your cheesecake look stunning but also add delightful bursts of flavor and freshness with every bite.

Side Dishes

This No-Bake Raspberry Cheesecake Recipe pairs wonderfully with light accompaniments like a cup of hot coffee or a refreshing glass of dessert wine. A crisp green salad with citrus vinaigrette also balances the richness beautifully if you’re serving it as part of a multi-course meal.

Creative Ways to Present

Try serving individual portions in clear glass jars or mini dessert cups, layering the crust, filling, and raspberry topping for an elegant look. You can also use cookie cutters to shape the cheesecake into fun designs after chilling, perfect for special occasions or as charming party treats.

Make Ahead and Storage

Storing Leftovers

After enjoying your No-Bake Raspberry Cheesecake Recipe, store leftovers covered tightly in the refrigerator. It keeps well for up to 4 days, maintaining both flavor and texture.

Freezing

If you want to prepare in advance, freeze the cheesecake without the raspberry topping. Wrap it securely in plastic wrap and aluminum foil to prevent freezer burn. Thaw overnight in the refrigerator before adding the fresh fruit topping for best results.

Reheating

This cheesecake is best enjoyed chilled, so no reheating is necessary. Allow it to come to room temperature briefly before serving for the creamiest texture and fullest flavor.

FAQs

Can I use fresh raspberries instead of frozen for the topping?

Absolutely! Fresh raspberries work wonderfully in this recipe and offer a slightly different texture and brightness. Just add a touch more cornstarch to help thicken the juice since fresh berries are less watery than frozen ones.

Is there a substitute for the whipped topping?

You can use homemade whipped cream or heavy cream whipped to soft peaks as a substitute. It will lend a natural creaminess and reduce processed ingredients.

How long does the cheesecake need to chill?

For the best texture and to ensure the filling is set firmly, plan to chill the cheesecake for at least 4 hours. Overnight chilling is ideal if you have the time.

Can I make this recipe vegan?

With some ingredient swaps like vegan cream cheese, dairy-free whipped topping, and vegan butter, you can adapt this recipe to be vegan-friendly. Just keep in mind the textures and flavors might vary slightly.

What type of pan is best for making this cheesecake?

A springform pan is ideal as it allows you to remove the cheesecake easily without damaging the crust or filling. However, a pie dish can also work if you prefer serving slices directly from it.

Final Thoughts

I hope you feel inspired to try this delicious No-Bake Raspberry Cheesecake Recipe that brings together simplicity and elegance in every bite. It’s a rewarding dessert that never fails to impress, whether for a casual gathering or a special celebration. Give it a go—you might just find your new favorite way to enjoy cheesecake!

No-Bake Raspberry Cheesecake Recipe