Get ready to enjoy a slice of bliss with this No-Bake Raspberry Cheesecake! This dessert perfectly balances the creamy richness of cheesecake with the tart sweetness of fresh raspberries. With its vibrant layers and refreshing flavor, it’s the ideal treat for warm days—or anytime you’re craving a fruity, indulgent dessert.
This cheesecake features a smooth, rich filling atop a buttery graham cracker crust, all topped with juicy raspberries and a drizzle of bright raspberry sauce. Best of all? No oven required. You’ll love how easy it is to prepare while still delivering an impressive presentation.
Whether served at a brunch, summer picnic, or casual get-together, this raspberry cheesecake is bound to become a crowd favorite.
Ingredients
For the Crust:
1 ½ cups graham cracker crumbs
¼ cup granulated sugar
½ cup unsalted butter, melted
For the Filling:
2 (8 oz) blocks cream cheese, softened
1 cup powdered sugar
1 tsp vanilla extract
1 ¼ cups heavy whipping cream
Zest of 1 lemon (optional, for brightness)
For the Raspberry Topping:
1 ½ cups fresh raspberries (plus extra for garnish)
2 tbsp sugar
1 tbsp lemon juice
1 tsp cornstarch mixed with 1 tbsp water (optional, for thickening)
Optional Garnish:
Whipped cream
Fresh mint leaves
White chocolate curls
Instructions
Make the Crust
In a bowl, combine graham cracker crumbs and sugar. Stir in the melted butter until evenly combined. Press the mixture firmly into the bottom of a springform pan. Chill in the fridge for at least 30 minutes to set.
Prepare the Filling
In a large bowl, beat the cream cheese, powdered sugar, and vanilla until smooth and creamy. In a separate bowl, whip the heavy cream to stiff peaks. Gently fold the whipped cream into the cream cheese mixture until fully combined. Add lemon zest if using.
Spoon the filling onto the chilled crust and smooth the top. Refrigerate for at least 4–6 hours, or overnight for best results.
Make the Raspberry Topping
In a small saucepan over medium heat, combine raspberries, sugar, and lemon juice. Stir until the raspberries break down and release their juices. If desired, add the cornstarch mixture and simmer until slightly thickened. Let cool completely.
Assemble and Garnish
Once the cheesecake is set, spoon the cooled raspberry sauce over the top. Garnish with extra fresh raspberries, whipped cream, mint leaves, or white chocolate curls.
Cook and Prep Times
Prep Time: 25 minutes
Chill Time: 6 hours (or overnight)
Total Time: 6 hours 25 minutes
Baking Pro Tips
Use full-fat cream cheese for the best texture and flavor.
Chill thoroughly—overnight is ideal for clean slices and maximum flavor.
Press the crust firmly into the pan to prevent crumbling when slicing.
For a smooth filling, ensure the cream cheese is softened before mixing.
Strain the raspberry sauce if you prefer a smooth topping without seeds.
This No-Bake Raspberry Cheesecake is a luscious, elegant dessert that’s as easy to make as it is impressive to serve. With its velvety texture, sweet-tart flavor, and stunning presentation, it’s the perfect centerpiece for any occasion. Whether you’re hosting a party or treating yourself, this cheesecake will deliver every time—no oven needed!
For more no-bake goodness, try the No-Bake Tiramisu Cheesecake, Ferrero Rocher Cheesecake, or the tropical Mango Cheesecake—there’s something for every craving.