A No-Bake Raspberry Cheesecake is a dream dessert that perfectly balances the creamy richness of cheesecake with the bright, fruity tang of fresh raspberries. This no-fuss recipe skips the oven entirely, making it an ideal choice for summer gatherings, holidays, or anytime you need an impressive dessert without the hassle of baking. The smooth and velvety cheesecake layer, paired with a crisp graham cracker crust and a stunning raspberry topping, delivers a flavor-packed experience that’s as visually striking as it is delicious.

This dessert has its roots in classic cheesecakes, but the “no-bake” twist has made it popular among modern home cooks looking for quick, fail-proof recipes. Whether you’re hosting a dinner party or simply craving a sweet treat, this cheesecake is sure to win over everyone at the table. Plus, it can be made ahead of time, which makes it both convenient and stress-free!

Ingredients

Ingredient	Quantity
Graham crackers (crushed)	2 cups
Unsalted butter (melted)	1/2 cup
Granulated sugar	1/4 cup (for crust)
Cream cheese (softened)	16 oz (2 packages)
Powdered sugar	1 cup
Vanilla extract	2 teaspoons
Heavy whipping cream	1 1/4 cups
Fresh raspberries	2 cups (for topping)
Raspberry jam	1/2 cup
Lemon juice	1 tablespoon
Optional: Mint leaves	For garnish

Substitutions and Notes:

Replace graham crackers with digestive biscuits or crushed Oreos for a different flavor twist.
Use low-fat cream cheese and whipping cream if you want a lighter version.
Frozen raspberries can be used for the topping when fresh ones are unavailable.

Equipment Needed

9-inch springform pan: Ensures easy removal of the cheesecake.
Mixing bowls: For combining ingredients.
Hand mixer or stand mixer: Whips the cream and cream cheese to a smooth consistency.
Spatula: For even spreading of layers.
Food processor or rolling pin: Crushes the graham crackers for the crust.
Saucepan: For preparing the raspberry topping.

Step-by-Step Instructions

1. Prepare the Graham Cracker Crust

Start by crushing graham crackers into fine crumbs using a food processor or rolling pin. Mix the crumbs with melted butter and granulated sugar until the texture resembles wet sand. Transfer the mixture into a 9-inch springform pan, pressing it down firmly with the back of a spoon or a flat measuring cup to form an even crust. Place the pan in the refrigerator for at least 30 minutes to set while preparing the filling.

2. Whip Up the Cheesecake Filling

In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Gradually add powdered sugar and vanilla extract, mixing until fully incorporated. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture using a spatula. Be careful not to deflate the air in the whipped cream—this step gives the cheesecake its light, fluffy texture.

3. Assemble the Cheesecake

Remove the chilled crust from the refrigerator and spread the cream cheese filling evenly over the top. Use a spatula to smooth the surface. Place the cheesecake back in the refrigerator and let it chill for at least 4 hours, but preferably overnight for the best texture.

4. Prepare the Raspberry Topping

While the cheesecake chills, make the raspberry topping. Combine the fresh raspberries, raspberry jam, and lemon juice in a saucepan over medium heat. Stir gently until the mixture begins to thicken and the raspberries soften slightly. Allow it to cool completely.

5. Add the Final Touches

Once the cheesecake is fully set, pour the cooled raspberry topping evenly over the cheesecake. Use a spoon to spread it out and arrange a few extra fresh raspberries on top for a decorative finish. Garnish with fresh mint leaves if desired.

6. Serve and Enjoy

Carefully release the springform pan, slice the cheesecake into neat portions, and serve chilled. Each bite will melt in your mouth, offering a perfect blend of tangy raspberries and creamy cheesecake.

Tips and Variations

Ensure the Crust is Firm: Press the graham cracker mixture tightly to prevent a crumbly base. Chill it thoroughly before adding the filling.
Chilling is Key: Allow the cheesecake to chill for a minimum of 4 hours, but overnight is best for a firm, sliceable texture.
Add Chocolate: Drizzle melted white or dark chocolate over the top for an extra indulgent layer.
Gluten-Free Option: Use gluten-free graham crackers or biscuits for a celiac-friendly crust.
Vegan Variation: Replace cream cheese with a vegan alternative and swap heavy cream for chilled coconut cream.

Serving Suggestions

For a visually appealing presentation, serve each slice of cheesecake on a white dessert plate to make the vibrant red raspberries pop. Add a swirl of whipped cream or a dusting of powdered sugar around the edges for an elegant touch.

Pair the cheesecake with a light raspberry coulis drizzled over the top or a scoop of vanilla bean ice cream on the side. For a rustic look, add some fresh mint leaves or edible flowers.

Pairings

A No-Bake Raspberry Cheesecake pairs beautifully with a variety of beverages:

Prosecco or Champagne: The bubbles enhance the creamy texture and fruitiness of the dessert.
Raspberry Iced Tea: A refreshing non-alcoholic option that echoes the raspberry flavors.
Coffee or Espresso: The slight bitterness balances the sweetness of the cheesecake.
Lemonade: A tangy, citrusy drink to complement the rich creaminess.

Storage and Reheating

Refrigeration: Store the cheesecake covered with plastic wrap or in an airtight container for up to 4-5 days.
Freezing: Freeze individual slices for up to 2 months. Wrap each slice in plastic wrap and place in a freezer-safe container. Thaw overnight in the refrigerator before serving.
Avoid Reheating: Since this is a no-bake dessert, reheating is unnecessary. Always serve chilled for the best flavor and texture.

Nutritional Information

Per Serving (1 slice):
Calories: 350 kcal
Fat: 22g
Carbohydrates: 32g
Protein: 4g
Sugar: 20g
Nutrition information is automatically calculated, so should only be used as an approximation.

Conclusion

This No-Bake Raspberry Cheesecake is the perfect blend of creamy, rich indulgence and bright, fruity freshness, all without the need for an oven. Its velvety smooth cheesecake filling and crisp graham cracker crust, topped with a luscious raspberry layer, create a dessert that’s both elegant and effortless. Whether you’re preparing it for a dinner party, a festive occasion, or simply a weekend treat, this recipe delivers impressive results with minimal effort, making it a go-to for both novice and experienced bakers.

The best part about this cheesecake is its versatility—you can easily tweak it to suit different tastes or dietary preferences. Plus, it’s a make-ahead dessert that gives you time to focus on your guests or other dishes. So go ahead, give this recipe a try, and share your delicious creation with friends and family. Don’t forget to let us know how it turned out by leaving a comment below or tagging us on social media with your beautifully crafted no-bake masterpiece!