No Bake Raspberry Cheesecake

5 from 6 votes

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!

Prep Time45

Cook Time0

Chilling time6

Total Time6 45

Course: Dessert

Cuisine: American

Servings: servings

Calories: 536kcal

Author: Heather Perine

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.

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