Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

No-Bake Raspberry Cheesecake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.8 from 23 reviews

This No-Bake Raspberry Cheesecake is a luscious and creamy dessert featuring a crisp graham cracker crust, a smooth and tangy cheesecake filling, and a vibrant raspberry topping. Perfect for those who want an elegant and delicious cheesecake without turning on the oven.

  • Total Time: 5 hours 30 minutes
  • Yield: 8 servings

Ingredients

Raspberry Cheesecake Topping Ingredients

  • 3 cups of frozen raspberries
  • ⅓ cup of granulated sugar
  • 1 tablespoon of fresh lemon juice
  • 2 tablespoons of cornstarch
  • 1½ tablespoons of water

Graham Cracker Crust Ingredients

  • 1¾ cups of graham cracker crumbs
  • 6 tablespoons of unsalted butter, melted and cooled
  • 1 tablespoon of granulated sugar
  • ½ teaspoon of salt

No-Bake Cheesecake Filling Ingredients

  • 16 ounces of cream cheese, softened to room temperature
  • 1 cup of powdered sugar
  • 2 tablespoons of fresh lemon juice
  • 1 teaspoon of vanilla extract
  • 8-ounce container of frozen whipped topping, thawed

Instructions

  1. Prepare the Graham Cracker Crust: In a medium bowl, combine the graham cracker crumbs, melted butter, granulated sugar, and salt. Mix thoroughly until the crumbs are evenly coated and hold together when pressed. Press the mixture firmly into the bottom of a 9-inch springform pan to form an even crust layer. Place the crust in the refrigerator to chill and set while you prepare the filling.
  2. Make the Cheesecake Filling: In a large bowl, beat the softened cream cheese with a hand mixer or stand mixer until smooth and creamy. Gradually add the powdered sugar, lemon juice, and vanilla extract, mixing well after each addition. Gently fold in the thawed whipped topping until fully incorporated and smooth. Pour the filling evenly over the chilled crust and smooth the top with a spatula. Return the pan to the refrigerator to chill for at least 4 hours, or until the filling is firm.
  3. Prepare the Raspberry Topping: In a small saucepan, combine the frozen raspberries, granulated sugar, and lemon juice. Cook over medium heat, stirring frequently, until the raspberries release their juices and the mixture begins to bubble. In a separate small bowl, whisk together the cornstarch and water until smooth. Slowly add the cornstarch mixture to the raspberries, stirring constantly. Continue to cook for 1-2 minutes until the topping thickens. Remove from heat and allow to cool to room temperature.
  4. Assemble the Cheesecake: Once the cheesecake filling is set and firm, spoon the cooled raspberry topping evenly over the surface. Smooth with the back of a spoon or spatula if needed. Return the completed cheesecake to the refrigerator for another 30 minutes to ensure the topping is set before serving.
  5. Serve: Carefully remove the cheesecake from the springform pan. Slice with a sharp knife dipped in hot water for clean cuts. Serve chilled and enjoy this dreamy no-bake raspberry cheesecake with a crisp crust and luscious berry topping.

Notes

  • Make sure the cream cheese is fully softened to avoid lumps in your cheesecake filling.
  • Chilling the crust and cheesecake filling properly will help the dessert set nicely without baking.
  • You can substitute fresh raspberries if available, but adjust the cooking time for the topping accordingly.
  • For a gluten-free version, use gluten-free graham cracker crumbs.
  • Use a springform pan to easily remove the cheesecake without damaging it.
  • Keep the cheesecake stored in the refrigerator and consume within 3-4 days for best freshness.
  • Author: Madelynn
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American

Find it online: https://allyumcooks.com/no-bake-raspberry-cheesecake-recipe/