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No Bake Raspberry Cheesecake

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a slice of No Bake Raspberry Cheesecake on a plate
This no bake raspberry cheesecake features a sweet graham crust topped with creamy cheesecake and a homemade raspberry sauce to create the most delicious cheesecake around.
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Table of Contents
  1. No Bake Raspberry Cheesecake Ingredients
  2. How to Make This No Bake Raspberry Cheesecake Recipe
  3. How To Serve
  4. Storage
  5. More Recipes You’ll Love
  6. JUMP TO RECIPE

If you’re looking for a sweet treat that doesn’t require turning on the oven, look no further than this incredible no bake raspberry cheesecake. With layers of creamy cheesecake filling, buttery graham cracker crust, and tart homemade raspberry sauce, it will be hard to resist.

a slice of No Bake Raspberry Cheesecake on a plate with a bite taken out of it

No Bake Raspberry Cheesecake Ingredients

No Bake Raspberry Cheesecake raw ingredients that are labeled

You’ll need:

For the Raspberry Sauce

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

For the Graham Cracker Crust

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

For the Cheesecake Layer

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

SUBSTITUTIONS AND ADDITIONS

RASPBERRIES: You can use fresh raspberries if they are in season in your area. You will need to note that the cooking time in the saucepan will not be as long. You will also need to add a ¼ cup of water to your raspberries to create a sauce.

CRUST: I like to use the pre-boxed graham cracker crumbs that can be found in the baking section of your grocery store. If you want to create your own graham cracker crumbs in a food processor, you will need approximately 12-14 sheets of graham crackers or 1½ sleeves to get 1¾ cups of fine crumbs.

How to Make This No Bake Raspberry Cheesecake Recipe

OUR RECIPE DEVELOPER SAYS

If you plan on freezing this no-bake raspberry cheesecake, I highly suggest assembling it in a disposable heavy-duty aluminum 9×9-inch tray. This will allow you to keep your good, heavy-duty aluminum baking pans available for other recipes. Flash freeze the cheesecake, unwrapped, for 1 hour before wrapping tightly with aluminum for long-term storage. This allows the raspberry layer to harden before you wrap it.

STEP ONE: In a medium-sized saucepan on medium heat, add the frozen raspberries, granulated sugar, and fresh lemon juice. Bring to a boil and cook for 3 to 4 minutes, stirring often to ensure that the raspberries do not burn. 

frozen raspberries, sugar, and lemon juice boiled in a pot

STEP TWO: In a small bowl, stir together the cornstarch and water to create a slurry. This will thicken the raspberry sauce. Add the slurry to the boiling raspberry sauce and cook for an additional 1 minute or until the sauce thickens. Remove from the heat and allow the raspberry sauce to cool.

STEP THREE: In a medium mixing bowl, stir together the graham cracker crumbs, melted butter, granulated sugar, and salt to create the crust.

graham cracker crumbs, melted butter, sugar, and salt stirred in a bowl

STEP FOUR: Line a 9×9-inch square pan with parchment paper. Be sure to leave enough of the parchment paper overhanging the sides to allow you to lift the cheesecake out of the pan to slice it.

STEP FIVE: Press mixture firmly into the bottom of a parchment-lined baking pan. Set aside.

crust mixture pressed into the bottom of the baking pan

STEP SIX: For the cheesecake layer, add the softened cream cheese, powdered sugar, fresh lemon juice, and vanilla extract to a large bowl.

PRO TIP:

Make sure your cream cheese is softened before starting this step. If your cream cheese is too hard, it can result in lumps in your creamy mixture.

STEP SEVEN: Beat with a hand mixer for 1 to 2 minutes or until the cream cheese mixture is smooth and fluffy.

cream mixture blended in a bowl

STEP EIGHT: Fold the thawed whipped topping into the cream cheese until fully incorporated.

STEP NINE: Spread the cheesecake mixture into an even layer over the graham cracker crust.

cream cheese mixture spread into the even layer over the graham cracker crust in a baking dish

STEP TEN: Spoon the cooled raspberry topping over the top of the cheesecake.

raspberry sauce spooned over the top of the cream cheese layer in a baking dish

STEP ELEVEN: Refrigerate for 6 hours or up to overnight before serving.

PRO TIP:

Cheesecake can stick to your knife when cutting it. If you’re having trouble, try coating your knife with nonstick cooking spray first.

How To Serve

This delicious cheesecake is a great option when you are craving cheesecake but don’t want to turn on your oven. Enjoy this decadent dessert with a scoop of vanilla ice cream and a mug of homemade hot chocolate on the side.

We love the ease of no bake cheesecake recipes. Check out our no bake Oreo cheesecake and no bake black forest cheesecake.

Storage

IN THE FRIDGE: This no-bake raspberry cheesecake should be served chilled. It can be stored in the refrigerator, covered with plastic wrap, for up to 5 days. 

IN THE FREEZER: You can keep this cheesecake in the freezer, tightly wrapped, for up to 2 months. You will need to thaw it overnight in the refrigerator before slicing and serving.

overhead shot of No Bake Raspberry Cheesecake cut into pieces

This perfect dessert is so rich and creamy, and the tart raspberry sauce finishes it off in just the right way. If you have a freezer full of these delicate red berries from raspberry picking, this recipe is just the thing you need to showcase their delightful flavor.

FREQUENTLY ASKED QUESTIONS

Can I freeze this cheesecake?

This no-bake dessert can be frozen in an airtight container for up to two months.

How do you get the cream cheese to room temperature quickly?

To get the cream cheese to room temperature quickly, cut it into cubes and place it on a plate for about 20 minutes.

Could I use a different crust instead of the graham cracker crust in this easy recipe?

You could substitute with a crust using golden Oreos, a chocolate Oreo crust, a chocolate graham cracker crust, or a Nilla wafer crust in this delicious recipe.

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a slice of No Bake Raspberry Cheesecake on a plate

No Bake Raspberry Cheesecake

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This no bake raspberry cheesecake features a sweet graham crust topped with creamy cheesecake and a homemade raspberry sauce to create the most delicious cheesecake around.
Prep Time 20 minutes
Total Time 6 hours 20 minutes
Servings 16

Ingredients
  

Raspberry Sauce

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

Graham Cracker Crust

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

Cheesecake Layer

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

Instructions
 

  • In a medium-sized sauce pot on medium heat, add the frozen raspberries, granulated sugar, and fresh lemon juice. Bring to a boil and cook for 3 to 4 minutes, stirring often to ensure that the raspberries do not burn.
  • In a small bowl, stir together the cornstarch and water to create a slurry. This will thicken the raspberry sauce. Add the slurry to the boiling raspberry sauce and cook for an additional 1 minute or until the sauce thickens. Remove from the heat and allow the raspberry sauce to cool.
  • In a medium mixing bowl, stir together the graham cracker crumbs, melted butter, granulated sugar, and salt to create the crust.
  • Line a 9×9-inch baking pan with parchment paper. Be sure to leave enough of the parchment paper overhanging the sides to allow you to lift the cheesecake out of the pan to slice it.
  • Press the crust mixture firmly into the bottom of a parchment-lined baking pan. Set aside.
  • For the cheesecake layer, add the softened cream cheese, powdered sugar, fresh lemon juice, and vanilla extract to a large mixing bowl.
  • Beat for 1 to 2 minutes or until the cream cheese mixture is smooth and fluffy.
  • Fold the thawed whipped topping into the cream cheese until fully incorporated.
  • Spread the cream cheese mixture into an even layer over the graham cracker crust.
  • Spoon the cooled raspberry sauce over the top of the cream cheese layer.
  • Refrigerate for 6 hours or up to overnight before serving.

Notes

  • If you plan on freezing this no-bake raspberry cheesecake, I highly suggest assembling it in a disposable heavy-duty aluminum 9×9-inch tray. This will allow you to keep your good, heavy-duty aluminum baking pans available for other recipes. Flash freeze the cheesecake, unwrapped, for 1 hour before wrapping tightly with aluminum for long-term storage. This allows the raspberry layer to harden before you wrap it.
  • Make sure your cream cheese is softened before starting this step. If your cream cheese is too hard, it can result in lumps in your creamy mixture.
  • Cheesecake can stick to your knife when cutting it. If you’re having trouble, try coating your knife with nonstick cooking spray first.

Nutrition

Calories: 273kcal | Carbohydrates: 28g | Protein: 3g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 40mg | Sodium: 234mg | Potassium: 107mg | Fiber: 2g | Sugar: 20g | Vitamin A: 530IU | Vitamin C: 7mg | Calcium: 52mg | Iron: 1mg
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