No Bake Raspberry Cheesecake
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This no bake raspberry cheesecake recipe is the perfect summer dessert to make! Made with fresh raspberries, a buttery graham cracker crust, this raspberry swirl cheesecake is a great way to use up those beautiful summer berries!
This no bake raspberry cheesecake has been my favorite cheesecake I’ve whipped up in a while. The fresh raspberry puree is swirled into a creamy no bake cheesecake filling that sits on top of a buttery graham cracker crust. More raspberry mixture is swirled on top of making for a beautiful dessert to serve guests.
When it comes to summer desserts, nothing beats a no bake cheesecake. You could go with my classic no bake cheesecake. Or if you’re in a chocolate mood try my no bake peanut butter chocolate cheesecake. Or if you’re looking to bake with all those beautiful fresh, seasonal berries then this raspberry cheesecake is the perfect answer.
It’s the perfect dessert to make for a backyard BBQ or summer potluck!
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Table of contents
Why This Recipe Works
- Easy no bake cheesecake recipe for summer
- Can be made with fresh or frozen raspberries
- Great make ahead dessert!
- No water bath needed
Ingredients Needed
- Graham crackers – If you can’t find any you can use vanilla wafers or digestive biscuits.
- Salt
- Unsalted butter – You can also use salted butter but just omit the added salt.
- Granulated sugar
- Water
- Cornstarch
- Lemon juice
- Raspberries – You can use fresh or frozen raspberries
- Heavy cream
- Cream cheese – Make sure that the cream cheese is softened to room temperature. I recommend using the block style cream cheese for best texture. Read my full tutorial on how to soften cream cheese.
- Powdered sugar – If you have run out, make your own homemade powdered sugar.
- Sour cream – Make sure that the sour cream is at room temperature.
- Vanilla extract
How To Make A No Bake Raspberry Cheesecake
Place graham crackers in a food processor and pulse until the cookies have become crumbs. Transfer the crumbs to a bowl and stir in the salt, sugar, and melted butter in with a fork.
Press the cookie crumbs into the bottom and up the sides of a 9-inch springform pan. Freeze for 30 minutes.
In a small bowl stir together water, cornstarch and lemon juice until the cornstarch is dissolved. In a medium saucepan, stir together raspberry sugar and cornstarch ingredients.
Cook over medium heat, stirring occasionally, until the raspberries are broken down and become thickened, about 5 minutes. Remove from the heat and allow to cool. Strain through a fine-mesh sieve, set over a small mixing bowl.
In a large mixing bowl, using an electric mixer, whip the cold heavy cream into stiff peaks, about 1-2 minutes. Set aside.
In a second bowl, with an electric mixer, beat the cream cheese and powdered sugar together until smooth. Add the sour cream, and vanilla extract. Beat until smooth and combined, about 2-3 minutes on medium-high speed.
Using a rubber spatula, fold in the whipped cream into the cheesecake filling until combined.
Fold in in about 1 cup of the the raspberry sauce until evenly combined, reserving about 3 Tablespoons to swirl into the cheesecake at the end.
Spread half of the filling into the crust. Spoon half of the remaining raspberry puree on top. Using a toothpick or a knife, run it through the raspberry sauce to swirl throughout the cheesecake.
Spread remaining cheesecake batter over. Dollop remaining sauce on top and swirl with a tip of a knife.
Cover tightly and refrigerate overnight. When ready to serve, slice and serve with whipped cream!
Recipe Tips
- Use softened cream cheese. You want the cheesecake mixture to be smooth and lump free, so take the cream cheese out about 30 minutes before hand.
- Pack the graham cracker crumbs down tightly. This will make sure the crust doesn’t fall apart when you go to cut into the cheesecake. I use the bottom of a dry measuring cup to press down the crumbs easily.
- Chill your mixing bowl before whipping the cream. I put my bowl and beaters into the freezer for 10 minutes before starting. Using a cold bowl and equipment will make the cream whip up quickly and easily.
- Chill for at least 6 hours. This no bake cheesecake recipe needs time to set up so make sure to chill at least for 6 hours or longer if needed.
Recipe Variations
- Make an Oreo cookie crust – You can make an Oreo crust with Oreo cookies instead of the graham crust.
- Add lemon zest – You can a little lemon zest to the raspberry cheesecake mixture.
- Stir in white chocolate chips – I love white chocolate raspberry cheesecake, so you can easily stir in some white chocolate to the raspberry cheesecake mixture.
Serving Suggestions
I like to serve mine with whipped cream but you could also serve with Cool Whip. I’ll make a batch the day before I plan to serve the cheesecake and keep it int the fridge to serve with it. Or you could pipe some on top on the cheesecake around the border.
You could also top with some fresh raspberries or dark chocolate ganache.
Recipe FAQ’s
This no bake raspberry cheesecake can be made up to 2 days in advance.
Once the cheesecake has set up in the fridge, then yes you can freeze it, or any leftovers, for up to 3 months. Make sure to wrap it in a few layers of plastic wrap and then a final layer of tinfoil.
This may be because it needs longer to set up in the fridge. Make sure to chill it for 6 hours or more.
More Recipes To Try
If you’re craving more cheesecake, be sure to try my peach cobbler cheesecake layered with cinnamon peaches and a brown sugar streusel. It’s then topped with a cinnamon whipped cream! You also can’t go wrong with my strawberry cheesecake made with a fresh strawberry topping!
And if you’re looking to bake with more raspberries, be sure to try my fresh raspberry pie recipe! The filling is just three simple ingredients.
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Don’t forget to grab a copy of my cookbook, Cheesecake For All Seasons! It’s an easy to download digital e-book with over 50 delicious cheesecake recipes, toppings, tips and tutorials for you to master making cheesecake at home!
No Bake Raspberry Cheesecake
Ingredients
For the crust:
- 1 ¾ cups (213 g) graham crackers (about 14 graham crackers )
- ⅛ teaspoon salt
- 6 Tablespoons (85 g) unsalted butter melted
- ¼ cup (50 g) granulated sugar
For the raspberry sauce:
- ¼ cup (60 mL) water
- 1 ½ Tablespoons cornstarch
- 2 teaspoons lemon juice
- 12 ounces raspberries fresh or frozen
- ⅔ cup (134 g) granulated sugar
For the cheesecake:
- 1 ¼ cup (300 ml) heavy cream
- 24 ounces (3 blocks, 680 g) cream cheese softened to room temperature
- 1 ½ cups (180 g) powdered sugar
- ¼ cup (60 g) sour cream room temperature
- 2 teaspoons pure vanilla extract
Instructions
Make the crust
- Place graham crackers in a food processor and pulse until the cookies have become crumbs. 1 ¾ cups (213 g) graham crackers
- Transfer the crumbs to a bowl and stir in the salt, sugar, and melted butter in with a fork. ⅛ teaspoon salt 6 Tablespoons (85 g) unsalted butter ¼ cup (50 g) granulated sugar
- Press the crumbs into the bottom and up the sides of a 9-inch springform pan. Freeze for 30 minutes.
Make the raspberry sauce
- In a small bowl stir together water, cornstarch and lemon juice until the cornstarch is dissolved. ¼ cup (60 mL) water 1 ½ Tablespoons cornstarch 2 teaspoons lemon juice
- In a medium saucepan, stir together raspberry sugar and cornstarch ingredients.. Cook over medium heat, stirring occasionally, until the raspberries are broken down and become thickened, about 5 minutes. 12 ounces raspberries ⅔ cup (134 g) granulated sugar
- Remove from the heat and allow to cool. Strain through a fine-mesh sieve, set over a small mixing bowl. Set aside to cool while you make the cheesecake. Make sure it's cool before using in the cheesecake filling.
Make the cheesecake
- Whip the heavy cream. In a large mixing bowl, using an electric mixer, whip the cold heavy cream into stiff peaks, about 1-2 minutes. Set aside. 1 ¼ cup (300 ml) heavy cream
- In a second bowl, with an electric mixer, beat the cream cheese and powdered sugar together until smooth. 24 ounces (3 blocks, 680 g) cream cheese 1 ½ cups (180 g) powdered sugar
- Add the sour cream, and vanilla extract. Beat until smooth and combined, about 2-3 minutes on medium-high speed. ¼ cup (60 g) sour cream 2 teaspoons pure vanilla extract
- Using a rubber spatula, fold in the whipped cream into the cheesecake filling until combined.
- Fold in 1 cup of the raspberry sauce until evenly combined, reserving about 3 Tablespoons to swirl into the cheesecake.
- Spread half of the filling into the crust. Spoon half of the remaining raspberry sauce on top. Using a toothpick or a knife, run it through the raspberry sauce to swirl throughout the cheesecake.
- Spread remaining cheesecake batter over. Dollop remaining sauce on top and swirl. Cover tightly and refrigerate at least 6 hours or overnight.
Notes
- Storage and Make ahead: This no bake raspberry cheesecake can be made up to 2 days in advance. Once the cheesecake has set up in the fridge, then yes you can freeze it, or any leftovers, for up to 3 months. Make sure to wrap it in a few layers of plastic wrap and then a final layer of tinfoil.
- Raspberries – You can use fresh or frozen raspberries
- Cream cheese – Make sure that the cream cheese is softened to room temperature. I recommend using the block style cream cheese for best texture.
Can I use vanilla Oreo for my crust?
I wouldn’t recommend using vanilla Oreos, as they tend to create a mushy crust.
Such a beautiful cheesecake. I love how the swirls look so elegant throughout!
Thank you! I’m glad you enjoyed the elegant swirls on the cheesecake. 😊
This cheesecake was fantastic! Perfect amount of sweetness and so creamy!
Thank you! I’m thrilled you loved the cheesecake and found it perfectly sweet and creamy. 😊
I can never say no to a cheesecake. And this recipe is a great proof why. Fantastic dessert!
Thank you! I’m so glad you enjoyed the cheesecake. It’s definitely a hard dessert to resist!
I love how gorgeous this cheesecake turned out! I’m so impressed with myself. Tasted amazing too!
Thank you, I’m so happy to hear that you’re happy with how the cheesecake turned out!
This heat is intense, so this recipe came in so handy! Needed to make a dessert for an at work event, and this turned out so great! Looks amazing, and I know everyone will love it!
Thank you! I’m so glad the recipe was helpful in this heat. I hope everyone at the event loves it! 😊