Did You Know 73% of Home Bakers Avoid Cheesecake Because They Think It’s Too Complicated?
If you’ve ever shied away from making cheesecake because of the fussy water baths, tricky baking times, or dreaded cracks, I have glorious news for you. This Easy No Bake Raspberry Cheesecake Recipe is here to shatter every misconception—no oven required! Just creamy, dreamy layers of velvety filling, tart raspberry swirls, and a buttery biscuit base that comes together in minutes. Perfect for lazy Sundays, last-minute dinner parties, or when you simply need a little pink-hued happiness on your spoon.
Picture this: plump raspberries bursting with summer sweetness, folded into a cloud-like cheesecake filling that sets effortlessly in the fridge. No sweating over a temperamental oven, no frantic googling “why did my cheesecake sink?”—just pure, uncomplicated indulgence. And the best part? You likely already have most of the ingredients in your kitchen right now.
Why This No Bake Raspberry Cheesecake Will Become Your Go-To Dessert
There’s something almost magical about a dessert that looks like you fussed for hours but secretly took less effort than scrambling eggs. This recipe is my not-so-secret weapon for impressing guests (or treating myself) without the stress. The raspberries add a vibrant tang that cuts through the richness, while the biscuit base gives that essential crunch—every bite is a harmony of textures. And unlike traditional baked cheesecakes, this version won’t leave you nervously peering through the oven door!
But don’t just take my word for it. The genius of this Easy No Bake Raspberry Cheesecake Recipe lies in its forgiving nature. Forgot to take the cream cheese out to soften? A quick zap in the microwave fixes that. Want to make it ahead? It actually tastes better after a night in the fridge. It’s the kind of recipe that feels like a warm hug—simple, reliable, and always delicious.
PrintNo Bake Raspberry Cheesecake
Description
A creamy and delicious no-bake cheesecake with a raspberry swirl, perfect for any occasion.
Ingredients
For the Crust:
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
- 1 cup heavy whipping cream
- 1 cup fresh raspberries
- 2 tbsp powdered sugar
Instructions
1. Prepare the Crust:
- In a bowl, mix graham cracker crumbs and melted butter until combined. Press firmly into the bottom of a 9-inch springform pan.
- In a large bowl, beat cream cheese, granulated sugar, and vanilla until smooth.
- In another bowl, whip the heavy cream until stiff peaks form. Gently fold into the cream cheese mixture.
- Spread the cheesecake filling evenly over the crust.
- Blend raspberries and powdered sugar until smooth. Drizzle over the cheesecake and swirl with a knife.
- Refrigerate for at least 4 hours or overnight before serving.
Notes
You can customize the seasonings to taste.
Easy No Bake Raspberry Cheesecake Recipe
There’s something magical about a dessert that requires no oven time—especially when it’s as dreamy as this no-bake raspberry cheesecake. Whether you’re craving a little indulgence on a warm afternoon or need a showstopper for your next gathering, this recipe is as effortless as it is delicious. The tangy raspberries paired with creamy cheesecake filling and a buttery biscuit base? Pure bliss.
Ingredients You’ll Need
- 200g digestive biscuits (or graham crackers) – The buttery, slightly sweet base that holds everything together. If you want a little extra crunch, try adding a handful of crushed almonds!
- 100g unsalted butter, melted – This binds the biscuit crumbs into that perfect, crumbly crust. If you’re feeling indulgent, brown the butter first for a nutty depth of flavor.
- 300g cream cheese, softened – Full-fat is best here for that luscious, velvety texture. Let it sit at room temperature for at least 30 minutes before using.
- 100g icing sugar (powdered sugar) – Sweetens the filling without any grittiness. Sift it first to avoid lumps!
- 300ml double cream (heavy cream) – Whipped to soft peaks, this gives the cheesecake its airy lightness.
- 1 tsp vanilla extract – A warm, aromatic touch that enhances the creaminess. If you have vanilla bean paste, even better!
- 200g fresh raspberries – Their bright, tart flavor cuts through the richness. Reserve a handful for decorating the top.
- 2 tbsp raspberry jam (seedless optional) – For swirling into the filling or drizzling on top. Warm it slightly to make it easier to mix.
- Zest of 1 lemon (optional) – A little citrus zest lifts all the flavors beautifully.
Step-by-Step Instructions
Step 1: Prepare the Biscuit Base
Start by crushing your
biscuits into fine crumbs. I like using a food processor for speed, but if you don’t have one, pop them in a zip-top bag and roll them with a rolling pin (therapeutic, I promise!). Mix the crumbs with melted butter until they resemble wet sand. Press this mixture firmly into the base of a 20cm springform tin—use the back of a spoon or a measuring cup to compact it evenly. Chill in the fridge for at least 20 minutes to set.Step 2: Whip the Cheesecake Filling
In a large bowl, beat the softened cream cheese and icing sugar together until smooth and creamy. Don’t rush this step—any lumps now will stay in your final cheesecake! In a separate bowl, whip the double cream and vanilla to soft peaks. Gently fold the whipped cream into the cream cheese mixture until just combined. If you’re adding lemon zest, stir it in now for a subtle zing.
Step 3: Swirl i
n the Raspberry MagicTake half of your fresh raspberries and gently mash them with a fork—just enough to release their juices. Fold them into the cheesecake filling for a pretty pink ripple effect. For an extra burst of flavor, warm the raspberry jam slightly and drizzle it over the filling, then use a skewer to swirl it through.
Step 4: Assemble and Chill
Pour the filling over y
our chilled biscuit base and smooth the top with a spatula. Dot the remaining whole raspberries on top, pressing them in lightly. Cover with cling film and refrigerate for at least 4 hours (though overnight is ideal for the perfect slice).
Pro Tips for the Perfect No-Bake Raspberry Cheesecake
Want to take your no-bake raspberry cheesecake to the next level? Here are some insider secrets:
- Room temperature cream cheese is key for a silky smooth filling – take it out of the fridge at least 30 minutes before starting
- Gently warm your raspberry puree before swirling to help it incorporate beautifully
- Use a hot knife (dipped in warm water) for picture-perfect slices
- Chill your mixing bowl beforehand for faster whipping of the cream
Delicious Variations to Try
This recipe is wonderfully adaptable! Here are some tasty twists:
- Mixed berry version: Swap half the raspberries for blueberries or blackberries
- Lemon raspberry: Add 1 tbsp lemon zest to the filling for a citrusy kick
- White chocolate: Melt 100g white chocolate and fold into the filling
- Vegan option: Use coconut cream and dairy-free cream cheese
What to Serve With Your Cheesecake
While this dessert shines on its own, these pairings take it to new heights:
- A scoop of vanilla bean ice cream
- Fresh raspberries and mint leaves for garnish
- Crushed pistachios or toasted almonds for crunch
- A drizzle of dark chocolate sauce
- Sparkling rosé or a cup of Earl Grey tea
The Wonderful Benefits of No-Bake Cheesecake
This easy dessert isn’t just delicious – it has some great advantages:
- No oven needed – perfect for hot summer days
- Make-ahead friendly – tastes even better after chilling overnight
- Lighter texture than traditional baked cheesecakes
- Customizable – change up the fruit or crust to suit your taste
- Beginner-friendly – no tricky water baths or worrying about cracks
Real-Life Tips from My Kitchen
After making this countless times, here’s what I’ve learned:
- If your puree is too runny, simmer it for 5 extra minutes or add 1/2 tsp cornstarch
- Pressed for time? Use store-bought raspberry jam instead of fresh puree
- For extra stability in warm weather, add 1 tsp gelatin to the filling
- Leftovers keep beautifully in the fridge for 3-4 days (if they last that long!)
- Freeze individual slices for up to 2 months – just thaw in the fridge overnight
Conclusion
This easy no-bake raspberry cheesecake is the perfect dessert for any occasion—whether you’re hosting a summer gathering or just craving something sweet without the hassle of turning on the oven. With its buttery graham cracker crust, creamy cheesecake filling, and vibrant raspberry swirl, it’s a showstopper that requires minimal effort. The best part? You can customize it with different berries or toppings to make it your own.
Ready to whip up this dreamy dessert? Give it a try and let us know how it turns out in the comments below! And if you loved this recipe, don’t forget to check out our other no-bake treats for more fuss-free inspiration.
FAQs
Can I use frozen raspberries instead of fresh?
Absolutely! Frozen raspberries work just as well. Just thaw and drain any excess liquid before blending them into the sauce to avoid a runny consistency.
How long does this cheesecake need to set in the fridge?
For the best results, let it chill for at least 4–6 hours, or overnight if possible. This ensures the filling firms up perfectly for clean slices.
Can I make this recipe ahead of time?
Yes! This cheesecake is a great make-ahead dessert. It keeps well in the fridge for up to 3 days—just cover it tightly with plastic wrap or store it in an airtight container.
What can I use instead of graham crackers for the crust?
If you prefer, you can swap graham crackers for digestive biscuits, vanilla wafers, or even gluten-free cookies for a similar crunchy base.
Is there a way to make this recipe lighter?
For a lighter version, try using reduced-fat cream cheese and Greek yogurt in place of heavy cream. The texture will be slightly different but still delicious!
