November 12, 2023
Review RecipeNo Bake Raspberry Cheesecake
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.
Jump to Recipe
Table of Contents
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.
No Bake Raspberry Cheesecake Ingredients
There’s nothing quite like the sweet and tangy flavor of a no-bake raspberry cheesecake.
It’s packed with luscious raspberries, combined with a lemony zing that cuts through the richness of the cream cheese and sugar.
You’ll need:
For The Raspberry Sauce:
- 3 cups of frozen raspberries
- ⅓ cup of granulated sugar
- 1 tablespoon of fresh lemon juice
- 2 tablespoons of cornstarch
- 1½ tablespoons of water
For The Graham Cracker Crust:
- 1¾ cups of graham cracker crumbs
- 6 tablespoons of unsalted butter, melted and cooled
- 1 tablespoon of granulated sugar
- ½ teaspoon of salt
For The Cheesecake Layer:
- 16 ounces of cream cheese, softened to room temperature
- 1 cup of powdered sugar
- 2 tablespoons of fresh lemon juice
- 1 teaspoon of 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 quarter 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.
To create your own graham cracker crumbs in a food processor, you’ll need approximately 12-14 sheets of graham crackers or 1½ sleeves to get 1¾ cups of fine crumbs.
VANILLA EXTRACT: While vanilla extract is a classic choice, feel free to experiment with other extracts like almond, lemon, or even coconut for a unique flavor twist.
How To Make This No-Bake Raspberry Cheesecake Recipe
The graham cracker crust will come together easily and provide the base for the creamy cheesecake filling.
The only part of making this recipe that will require a few extra minutes of your time is boiling the fresh raspberries into a sauce to spread over top of the cheesecake.
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 one 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 three to four minutes, stirring often to ensure that the raspberries do not burn.
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 one 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.
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 the mixture firmly into the bottom of a parchment-lined baking pan. Set aside.
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 one to two minutes or until the cream cheese mixture is smooth and fluffy.
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.
STEP TEN: Spoon the cooled raspberry topping over the top of the cheesecake.
STEP ELEVEN: Refrigerate for six 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.
Or amp up the flavor by having it alongside warm homemade cobbler or crisp lemon bars.
Top it off with seasonal berries like strawberries or blueberries, and you’re good to go!
We love the ease of no-bake cheesecake recipes. Check out our no-bake Oreo cheesecake and no-bake black forest cheesecake.
MORE NO BAKE CHEESECAKE RECIPES
Storage
Let’s ensure this scrumptious dessert stays fresh and flavorful for as long as possible.
MAKE AHEAD: If you want to get a head start on your dessert preparations, you can absolutely make this cheesecake ahead of time.
After assembling your cheesecake, cover it securely with plastic wrap or aluminum foil and place it in the refrigerator.
It can be stored in the fridge for up to two to three days before serving.
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 five days.
IN THE FREEZER: You can keep this cheesecake in the freezer, tightly wrapped, for up to two months.
Label your cheesecake to ensure you enjoy it before its best-by date.
You will need to thaw it overnight in the refrigerator before slicing and serving.
Why We Love This Recipe
EFFORTLESS PREPARATION: This recipe requires no baking, making it a hassle-free dessert option for those who want a delicious treat without using an oven.
CREAMY TEXTURE: The cheesecake filling is wonderfully creamy, with a velvety texture that melts in your mouth, making every bite a heavenly experience.
FRESH RASPBERRY BURST: The fresh raspberries add a burst of vibrant color, a delightful tartness, and a burst of fruity freshness that complements the rich cheesecake.
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 no-bake raspberry cheesecake 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.
More Recipes You’ll Love
- Chocolate Covered Graham Crackers
- Graham Cracker Crust
- Raspberry Lemon Muffins
- Raspberry Freezer Jam
- Lemon Raspberry Cookies
No Bake Raspberry Cheesecake
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
- ⅓ cup granulated sugar
- 1 tablespoon fresh lemon juice
- 2 tablespoons cornstarch
- 1½ tablespoons water
Graham Cracker Crust
- 1¾ 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
Have You Tried This Recipe?Follow me on Pinterest @spaceshipslb
Even More Recipes You’ll Love
Cheesecake Recipes
- Berry Cheesecake Salad
- Mini Snickers Cheesecake
- Lemon Cheesecake
- Blueberry Cheesecake Cookies
- Unicorn Cheesecake
- Lemon Raspberry Cheesecake
- Peach Cobbler Cheesecake
- No Bake Cheesecake
- Cherry Cheesecake Tacos
- Chocolate Chip Cheesecake Bars
- Pecan Pie Cheesecake
- Lemon Cheesecake Bars
- Carrot Cake Cheesecake
- Snickerdoodle Cheesecake Bars
- Mini Black Forest Cheesecake
- Lemon Blueberry Cheesecake Bites
- Mini Apple Cheesecakes
- No Bake Blueberry Cheesecake
Leave a Comment