This No Bake Raspberry Cheesecake is the kind of dreamy dessert that turns even an ordinary gathering into a celebration! With a buttery graham cracker crust, an airy, creamy filling studded with fresh raspberries, and a crown of vibrant fruit on top, it’s as much a showstopper as it is a comfort. What I love about this cheesecake is how easy it is—no oven, no water bath, just pure, luscious decadence that lets you savor every bite without breaking a sweat.

No Bake Raspberry Cheesecake Recipe - Recipe Image

Ingredients You’ll Need

Each ingredient in this No Bake Raspberry Cheesecake recipe plays an important part, from the crunchy crust to the sweet-tart filling and the beautiful berry topping. Keep your ingredients fresh and simple, and let the flavors shine!

Graham cracker crumbs: These form the heart of the crust, providing a classic, slightly nutty base that holds up beautifully without baking.
Granulated sugar: Sweetens the crust and helps it set with just the right hint of crunch.
Unsalted butter, melted: Brings all those crumbs together for a moist, rich foundation no cheesecake should be without.
Cream cheese, softened: The silky superstar of cheesecake filling, giving it body, tang, and luscious texture.
Powdered sugar: Dissolves smoothly into the filling for balanced sweetness and a cloudlike finish.
Vanilla extract: Just a teaspoon adds lovely warmth and rounds out the flavors.
Fresh lemon juice: Brightens everything up and prevents the cheesecake from tasting too heavy.
Heavy whipping cream, cold: Whipped to fluffy perfection, this lightens the filling and keeps it airy—no baking needed!
Fresh raspberries: The jewel-toned star of the show, delivering sweet-tart pops in every bite.
Extra raspberries for topping: Never underestimate how gorgeous a mountain of berries looks atop your cheesecake.
Mint leaves for garnish (optional): Just a few add a dash of color and a hint of refreshing aroma.

How to Make No Bake Raspberry Cheesecake

Step 1: Make the Graham Cracker Crust

Start by combining your graham cracker crumbs, granulated sugar, and melted butter in a medium bowl. Use a fork or your hands to make sure every crumb glistens with buttery goodness, then press the mixture firmly into the bottom of a 9-inch springform pan. It’s easiest with the bottom of a glass or a measuring cup. Pop it into the fridge to chill—no baking necessary, and you’ve got a solid base ready for all the creamy filling to come.

Step 2: Whip Up the Creamy Filling

Next, grab your largest mixing bowl and beat the softened cream cheese until it’s as smooth as silk. Add in the powdered sugar, vanilla extract, and fresh lemon juice, then beat until everything is fully blended. In another bowl, whip your cold heavy cream until stiff peaks form—this means when you lift the beaters, the cream stands up tall, light, and fluffy. Gently fold the whipped cream into the cream cheese mixture, keeping it airy and soft. This is where the real magic of No Bake Raspberry Cheesecake happens, so don’t rush this step!

Step 3: Add Raspberries and Assemble

Once your filling is delightfully fluffy, carefully fold in the fresh raspberries, taking care not to crush them. Pour the filling into your chilled crust, smoothing the top with a spatula. This is also the perfect time to swirl in a spoonful or two of raspberry jam if you want an extra punch of berry flavor. Gorgeous, right?

Step 4: Chill Until Set

Patience pays off here. Place the pan in your refrigerator and let the cheesecake chill for at least six hours, or even better, overnight. This gives the No Bake Raspberry Cheesecake its signature texture—silky, sliceable, yet melt-in-your-mouth soft.

Step 5: Garnish and Serve

When you’re ready to impress, gently release the cheesecake from its springform pan. Top with extra fresh raspberries and, if you like, a scatter of mint leaves. Each slice is creamy, rosy, and absolutely irresistible—ready to make anyone’s day brighter.

How to Serve No Bake Raspberry Cheesecake

Garnishes

The crowning touch for this No Bake Raspberry Cheesecake is a generous pile of extra raspberries—fresh, glistening, and full of flavor. A few mint leaves add a bright contrast and subtle fragrance, but you can also dust with a little powdered sugar or add white chocolate curls for an extra-special flair. The beauty is in the simplicity!

Side Dishes

Since this cheesecake is rich and creamy, something light pairs best. A fresh fruit salad, some lemony shortbread cookies, or a cup of herbal tea can help round out the dessert course without stealing the spotlight. In summer, a sparkling raspberry lemonade alongside this cheesecake is out-of-this-world refreshing.

Creative Ways to Present

No Bake Raspberry Cheesecake is fantastic as a classic round cake, but you can also assemble it in individual jars or cups for a charming, portable treat. Layer in mini cups with extra whipped cream, or freeze small servings on popsicle sticks for fun cheesecake pops—party perfection!

Make Ahead and Storage

Storing Leftovers

If you have any leftover No Bake Raspberry Cheesecake (a rare miracle!), simply cover the pan tightly with plastic wrap and keep it in the refrigerator. It will stay fresh and delicious for three days, the crust holding up well and the flavors melding beautifully.

Freezing

This cheesecake also freezes like a dream. Slice it into portions, wrap each piece in plastic wrap, and place in an airtight container. When the craving hits, thaw a slice overnight in the fridge—it’s just as creamy and satisfying as day one.

Reheating

No need to reheat, of course! This treat is meant to be served chilled, straight from the refrigerator. If you’ve frozen it, just let it thaw fully in the fridge before serving for the best texture and taste.

FAQs

Can I use frozen raspberries instead of fresh?

You can use frozen raspberries in a pinch, but thaw them thoroughly and pat dry to prevent excess moisture from making the filling runny. Fresh berries offer the best texture and vibrant color, though!

What if I don’t have a springform pan?

No problem! You can use a regular pie dish or even assemble this cheesecake in a pretty glass baking dish. Just know you may need to serve it by the scoop rather than in neat slices.

How do I make sure my crust doesn’t crumble?

The secret is pressing the crust firmly and evenly, and allowing it to chill while you make the filling. The butter will help solidify everything, ensuring a sturdy base for your No Bake Raspberry Cheesecake.

Can I make this cheesecake a day ahead?

Absolutely—No Bake Raspberry Cheesecake is even better when made ahead! The flavors meld, and the texture firms up just right, so it’s perfect for entertaining or prepping in advance.

Is it possible to make this recipe gluten free?

Yes! Swap out the graham crackers for your favorite gluten-free cookie crumbs and double-check any other ingredient labels. The rest of the recipe is naturally gluten free, so everyone can dig in without worry.

Final Thoughts

If you’re searching for a dessert that’s as easy as it is showstopping, you truly can’t go wrong with No Bake Raspberry Cheesecake. It’s the kind of recipe that brings smiles all around—a melt-in-your-mouth delight bursting with fresh, sweet-tart raspberry flavor. Give it a try and let this cheerful cheesecake become a new favorite at your table!

No Bake Raspberry Cheesecake Recipe

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4.5 from 10 reviews

Author: admin
Total Time: 6 hours 20 minutes (including chilling)
Yield: 10 servings 1x
Diet: Non-Vegetarian

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Description

Indulge in the creamy and fruity delight of this No Bake Raspberry Cheesecake. With a buttery graham cracker crust, a luscious cream cheese filling swirled with fresh raspberries, and topped with more berries, this dessert is a perfect blend of sweet and tangy flavors.

Ingredients

Scale

Graham Cracker Crust:

1 1/2 cups graham cracker crumbs
1/3 cup granulated sugar
1/2 cup unsalted butter, melted

Cheesecake Filling:

16 ounces cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla extract
1 tablespoon fresh lemon juice
1 1/2 cups heavy whipping cream, cold
1 1/2 cups fresh raspberries

Extra raspberries for topping
Mint leaves for garnish (optional)

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Instructions

Graham Cracker Crust: In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Press into a 9-inch springform pan and refrigerate.
Cheesecake Filling: Beat cream cheese until smooth. Add powdered sugar, vanilla, and lemon juice. Whip heavy cream until stiff peaks form. Fold whipped cream and raspberries into the cream cheese mixture.
Assembly: Pour filling over chilled crust, refrigerate for at least 6 hours. Top with raspberries and mint leaves before serving.