No Bake Raspberry Cheesecake Recipe

I recently crafted my favorite no bake raspberry cheesecake with striking bright layers. The crisp graham cracker crust, silky cream cheese, and heavy whipping cream blend perfectly with fresh raspberries, raspberry preserves, and lemon juice. This dessert exudes a surprising balance of sweet and tangy flavors sure to captivate anyone.

I recently decided to try something a bit different with a no bake raspberry cheesecake and I’ve gotta say, it was a total game changer. I started by mixing 2 cups of graham cracker crumbs with 1/2 cup melted unsalted butter and a touch of granulated sugar.

It reminded me a bit of that berry bliss cheesecake I used to crave. For the filling, I whipped up 16 oz cream cheese with 3/4 cup powdered sugar and 1 tsp vanilla extract, then gently folded in 1 cup heavy whipping cream for extra smoothness.

Adding 1 cup fresh raspberries, 1/3 cup raspberry preserves, and 1 tbsp lemon juice really set this dessert apart. As I assembled the cake step by step, layering these flavors, I was amazed at how perfectly they melded together.

This no bake raspberry cheesecake is a fun twist on classic raspberry desserts and a must try if you like your treats refreshing and innovative.

Why I Like this Recipe

I really like this recipe because it brings together a perfect balance of sweet and tangy flavors that make every bite refreshing, the no bake aspect makes it super easy to whip up even on busy days, I love the pretty marbled look that makes it look so special, and the creamy texture makes it feel like a treat without being too heavy.

Step by Step How to Make No Bake Raspberry Cheesecake – Assembling the Cake

First, you mix 2 cups of graham cracker crumbs with 1/2 cup melted unsalted butter and 1/4 cup granulated sugar in a bowl. You then press this mix evenly into the bottom of a springform pan so it forms a firm crust.

Next, in a large bowl, beat 16 oz of softened cream cheese until it gets nice and smooth. Then add 3/4 cup powdered sugar and 1 tsp vanilla extract and mix them in until everything is fully combined.

In another bowl, whip 1 cup heavy whipping cream until stiff peaks form. Next, gently fold this whipped cream into your cream cheese mixture until theyre just combined. Be careful not to over mix.

After that, spread half of the cheesecake filling over your prepared crust and smooth it out using a spatula. Then in a small bowl, stir together 1 cup fresh raspberries, 1/3 cup raspberry preserves, and 1 tbsp lemon juice until the raspberries are evenly coated.

Now carefully spread the raspberry mixture evenly over the first layer of cheesecake filling. Then top with the remaining cheesecake filling and use a knife to lightly swirl the layers together to create a cool marbled effect.

Finally, cover the pan with plastic wrap and let it chill in the refrigerator for at least 4 hours until firm. Once its set, you can remove it from the fridge, slice it, and enjoy this refreshing no bake raspberry cheesecake.

Ingredients

• Graham cracker crumbs give a crunchy base and provide carbs and a little fiber.
• Unsalted butter adds rich flavor and helps bind the crust together just right.
• Cream cheese brings a smooth, rich texture and a savory, creamy feel.
• Heavy whipping cream lightens the mix and makes the cheesecake delightfully airy.
• Fresh raspberries give a burst of tart, natural fruit flavor and vitamins.
• Raspberry preserves sweeten the dessert while balancing the natural tartness.
• Lemon juice adds a zesty, sour kick that elevates the overall flavor.

Ingredient Quantities

• 2 cups graham cracker crumbs
• 1/2 cup melted unsalted butter
• 1/4 cup granulated sugar
• 16 oz cream cheese, softened (about 2 packages)
• 3/4 cup powdered sugar
• 1 tsp vanilla extract
• 1 cup heavy whipping cream
• 1 cup fresh raspberries
• 1/3 cup raspberry preserves
• 1 tbsp lemon juice

How to Make this

1. Mix the graham cracker crumbs, melted unsalted butter, and granulated sugar in a bowl until well combined then press the mixture evenly into the bottom of a springform pan.

2. Beat the softened cream cheese in a large bowl until it’s smooth. Add the powdered sugar and vanilla extract and mix until fully incorporated.

3. In another bowl, whip the heavy whipping cream until stiff peaks form.

4. Gently fold the whipped cream into the cream cheese mixture until they are just combined.

5. Spread half of the cheesecake filling over the prepared graham cracker crust and smooth it out with a spatula.

6. In a small bowl, stir together the fresh raspberries, raspberry preserves, and lemon juice until the raspberries are evenly coated.

7. Carefully spread this raspberry mixture evenly over the first layer of cheesecake filling.

8. Top with the remaining cheesecake filling and use a knife to lightly swirl the layers together for a marbled effect.

9. Cover the pan with plastic wrap and let it chill in the refrigerator for at least 4 hours until firm.

10. Once set, remove from the fridge, slice, and serve this refreshing no bake raspberry cheesecake.

Equipment Needed

1. A few mixing bowls of different sizes
2. A springform pan
3. An electric mixer (hand or stand will work)
4. A spatula
5. Measuring cups and spoons
6. A knife to swirl and slice the cheesecake
7. Plastic wrap for covering the pan

FAQ

No Bake Raspberry Cheesecake Recipe Substitutions and Variations

• If you dont have graham cracker crumbs, try digestive biscuit crumbs or even vanilla wafer crumbs. They’ll work pretty good in the crust.
• For melted unsalted butter, you can use salted butter instead (just watch the salt in the rest of the recipe) or even margarine if that’s what you’ve got.
• If cream cheese is hard to find, Neufchatel cheese is a decent swap; its texture is similar, just a bit lower in fat.
• Heavy whipping cream can also be replaced with coconut cream for a dairy-free version, or even a mix of whole milk with a little extra butter to get a similar richness.
• Raspberry preserves can sometimes be swapped with strawberry or apricot jam, which still gives a nice fruity kick to the cheesecake.

Pro Tips

1. Make sure your cream cheese and heavy cream are at room temp—if they’re too cold, your mixture might end up lumpy or not blend right, so letting them sit out for a bit really helps.

2. When you press the graham cracker mixture into the pan, press it super firm, cause if it’s too loose the cheesecake filling might not set up evenly and you don’t wanna get a crumbly base.

3. Be really gentle when you fold the whipped cream into the cream cheese mix. Overmixing can totally deflate the cream, so just stir until it barely disappears in the mix.

4. Let your raspberry layer chill a little with the preserves and lemon juice before adding the rest of the cheesecake mixture. This trick helps boosts the raspberry flavor without getting the berries all mushy.