No-Bake Raspberry Swirl Cheesecake
On days too hot to turn the oven on, I go for this cheesecake. A buttery graham cracker crust, a light filling of cream cheese folded with whipped cream, and a fresh raspberry purée swirled right through the middle and over the top.
There is no water bath, no cracked top to worry about, and no oven at all. The fridge does the setting.
Whip the cream properly
The whipped cream is what holds this cheesecake up, so beat it to stiff peaks before folding it in. Soft peaks give you a filling that slumps when you slice it. Fold gently so you keep the air.
Patience in the fridge
Give it the full four hours in the fridge, or overnight if you can. Wipe the knife between slices for clean edges. For hot days, there are more no-oven ideas in my easy dessert recipes.
PrintNo-Bake Raspberry Cheesecake
A graham cracker crust with a whipped no-bake cream cheese filling and a fresh raspberry swirl.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tbsp unsalted butter, melted
- 16 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup heavy whipping cream
- 1 cup fresh raspberries
- 2 tbsp granulated sugar (for the raspberry swirl)
Instructions
- Mix the graham cracker crumbs, 1/4 cup sugar and melted butter. Press into the bottom of a 9-inch springform pan.
- Beat the cream cheese, powdered sugar and vanilla until smooth.
- Whip the heavy cream to stiff peaks and gently fold into the cream cheese mixture.
- Spread half of the filling over the crust.
- Blend the raspberries with 2 tbsp sugar until smooth. Drizzle half over the filling, add the remaining filling and top with the rest of the raspberry mixture.
- Swirl with a knife. Chill at least 4 hours before serving.
Notes
Whip the cream to stiff peaks so the cheesecake holds its shape when sliced.
Frequently Asked Questions
Can I swap in frozen raspberries?
Thaw them in a sieve and press out the juice before blending, or the swirl runs.
Do I need a springform pan?
It makes serving much easier because the sides lift away from the cheesecake.
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