If you're craving a rich, creamy dessert that’s super easy to make, this no-bake raspberry cheesecake with a premade crust is the perfect treat! It’s silky smooth, full of raspberry flavor, and requires absolutely no oven time! Whether you're making it for a holiday, a summer get-together, or just because, this no-bake cheesecake will be a hit!
For a fun twist, enjoy some cheesecake flavor with this strawberry cheesecake dip or a no bake strawberry cheesecake pie too!
Cheesecake has always been a favorite in our house, but traditional baked cheesecakes can be a little time-consuming and annoying to make! That’s why I love making this no-bake raspberry cheesecake and even no bake lemon cheesecake, it’s so easy to make but tastes just like a classic cheesecake.
Plus, since it’s made with a premade graham cracker crust, there’s no need to stress about baking or pressing crust into a pan. When your oven is full, a no bake dessert is the way to go! It's the perfect make-ahead dessert that always impresses!
The best part? The raspberry flavor is so good! Every Summer we go berry picking, so when I have tons of fresh berries, this is the perfect Summer dessert to make! Serve it with a no bake key lime pie for a tangy twist!
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Ingredients to Make No Bake Raspberry Cheesecake
- 1 store-bought graham cracker crust (9-inch). If you have a good recipe, you can make your own graham cracker crust instead.
- Cream cheese, softened. Full fat is best for the best texture and flavor.
- Powdered sugar. Granulated sugar would make the cheesecake a little gritty, so stick with powdered sugar.
- Vanilla extract. For a little extra flavor.
- Heavy whipping cream. We will be making our own homemade whipped cream, but if you want, you can use cool whip instead.
- Fresh raspberries. I love using raspberries in raspberry milkshake and blueberry raspberry milkshake too.
- Raspberry jam or preserves. Your favorite brand. You can even use homemade raspberry jam if you have some on hand.
- Lemon juice. This will add a little tartness to mellow out all the sweetness from the sugar and the raspberry preserves.
Be sure to check out the printable recipe card for full recipe information on ingredients and quantities.
How To Make No Bake Raspberry Cheesecake
Step 1
In a large bowl, beat the softened cream cheese with powdered sugar and vanilla extract until smooth
and creamy.
Step 2
In a separate bowl, whip the heavy cream until stiff peaks form. Fold the whipped cream into the cream cheese mixture until fully combined and smooth. Be careful not
to deflate the whipped cream too much.
Step 3
Blend the fresh raspberries in a blender or food processor. Blend in ¼ cup of raspberry jam or preserves. Strain the puree through a fine mesh sieve. Set that aside.
Step 4
Spoon the cream cheese mixture into the graham cracker crust, smoothing it into an even layer with a spatula. Spoon the raspberry puree or mashed raspberries over the cheesecake filling. Swirl the raspberry topping gently into the cream cheese mixture. Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or overnight, until the
cheesecake is firm and set.
Tips and Tricks to Making the Best No Bake Cheesecake
- Use room temperature cream cheese. This makes sure you have a super smooth filling without lumps.
- Chill for at least 4 hours. The longer it chills, the better the texture. Overnight is ideal!
- Don’t overmix the whipped cream! Gently fold it in to keep the cheesecake light and airy. If you overmix it you might end up with butter instead of whipped cream.
- Run a knife under hot water, wipe it off, and slice for the perfect cheesecake slice.
How To Tell if the Cheesecake is Set
Wondering if your no-bake cheesecake is ready? Here are some easy ways to check:
- The cheesecake should be firm to the touch. It should hold its shape and not jiggle when you move it.
- A knife should come out clean. If you insert a knife into the center, it should come out mostly clean with just a little bit of creamy residue.
- The edges should slightly pull away. The filling should not stick as much to the crust when fully chilled.
Storage Instructions
One of the best things about this no-bake raspberry cheesecake is that it’s perfect for making ahead of time!
You can freeze it (without the fresh raspberries on top) for up to 2 months. Just thaw in the fridge overnight before serving.
This cheesecake keeps well in the fridge for up to 3 days. Cover it tightly with plastic wrap to keep it fresh. Sometimes the graham cracker crusts have a cover on them, so make sure not to throw that out so you can cover it and let it set in the refrigerator.
Frequently Asked Questions
Yes! Just thaw and drain them before adding them to the cheesecake.
If you want a firmer texture, add 1 teaspoon of gelatin dissolved in 2 tablespoons of warm water to the filling.
Yes! If you’re short on time, Cool Whip can replace homemade whipped cream, though the texture may be slightly different.
More Dessert Recipes
No Bake Raspberry Cheesecake
Equipment
- Mixing Bowls
- Hand Mixer
- Measuring Cups
- Measuring Spoons
Ingredients
- 1 Graham cracker crust Store-bought
- 8 oz Cream Cheese Softened
- ½ cup Powdered Sugar
- 1 cup Heavy Cream
- 1 cup Fresh Raspberries
- ¼ cup Raspberry Preserves
- 1 tablespoon Lemon Juice
Instructions
- In a large bowl, beat the softened cream cheese with powdered sugar and vanilla extract until smooth and creamy
- In a separate bowl, whip the heavy cream until stiff peaks form.
- Fold the whipped cream into the cream cheese mixture until fully combined and smooth. Be careful not to deflate the whipped cream too much.
- Blend the fresh raspberries in a blender or food processor. Blend in ¼ cup of raspberry jam or preserves. Strain the puree through a fine mesh sieve. Set that aside.
- Spoon the cream cheese mixture into the graham cracker crust, smoothing it into an even layer with a spatula.
- Spoon the raspberry puree or mashed raspberries over the cheesecake filling. Swirl the raspberry topping gently into the cream cheese mixture.
- Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or overnight, until the cheesecake is firm and set.
- Before serving, you can add fresh raspberries on top.
Judy
I was wondering if you can use frozen raspberries once they have thought out
Lynn Polito
yes! I would just drain off any of the liquid from the defrosted berries.