Name: Raspberry Cheesecake (No Bake)
Prep time: 25 min
Total time: 6 h 25 min
Cuisine: American
Ingredients: For the crust:; 1 1/2 cups graham cracker crumbs; 6 tbsp unsalted butter, melted; 2 tbsp sugar; For the cheesecake filling:; 16 oz cream cheese, softened; 3/4 cup powdered sugar; 1 tsp vanilla extract; 1 tbsp lemon juice; 1 cup heavy whipping cream, cold; For the raspberry topping:; 2 cups fresh or frozen raspberries; 1/4 cup sugar; 1 tbsp lemon juice; 2 tsp cornstarch + 2 tbsp water (slurry)

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Raspberry Cheesecake (No Bake) is a creamy, refreshing dessert that I love to make when I want something elegant but easy. This cheesecake is smooth and rich with a tangy raspberry topping that adds just the right amount of sweetness. Since it sets in the fridge, there’s no oven needed—making it perfect for warm days or when I want to prep dessert ahead of time.

Why You’ll Love This Recipe

I love how this no-bake raspberry cheesecake turns out every time—creamy, light, and bursting with fresh berry flavor. The graham cracker crust gives it that classic cheesecake crunch, and the raspberry topping adds a vibrant, fruity finish. It’s a stress-free dessert that looks impressive and tastes even better. Plus, I don’t have to deal with a water bath or worry about cracks like with traditional cheesecake. Raspberry Cheesecake (No Bake)

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the crust:

Graham cracker crumbs
Unsalted butter, melted
Sugar

For the cheesecake filling:

Cream cheese, softened
Powdered sugar
Vanilla extract
Lemon juice
Heavy whipping cream (cold)

For the raspberry topping:

Fresh or frozen raspberries
Sugar
Lemon juice
Cornstarch + water (for thickening)

Directions

Make the crust: I mix the graham cracker crumbs, melted butter, and sugar until combined. I press the mixture firmly into the bottom of a springform pan and chill it in the fridge while I prepare the filling.
Make the filling: In a mixing bowl, I beat the cream cheese until smooth. I add powdered sugar, vanilla, and lemon juice, and mix until well combined. In a separate bowl, I whip the cold heavy cream until stiff peaks form, then gently fold it into the cream cheese mixture.
I spread the filling over the chilled crust, smoothing the top. I cover and refrigerate it for at least 6 hours, or overnight, to set completely.
Make the raspberry topping: In a saucepan, I combine raspberries, sugar, and lemon juice. I cook over medium heat until the berries break down. I stir in a cornstarch slurry (cornstarch mixed with water) and simmer until the sauce thickens. I let it cool completely.
Once the cheesecake is set, I spoon the cooled raspberry topping over the top and chill again until ready to serve.

Servings and timing

This recipe makes 8–10 servings and takes about 25 minutes of prep time, plus at least 6 hours of chilling time, for a total of 6 hours and 25 minutes (mostly hands-off).

Variations

I sometimes swirl the raspberry sauce into the filling before chilling for a marbled look. For a chocolate twist, I mix cocoa powder into the crust or drizzle melted dark chocolate over the top. If I want a lighter version, I use Greek yogurt in place of part of the cream cheese. This also works well with strawberries, blueberries, or mixed berries as a topping.

storage/reheating

I store the cheesecake in the fridge, covered, for up to 5 days. It’s best served chilled straight from the fridge. I don’t recommend freezing this no-bake version, as the texture can change once thawed. Raspberry Cheesecake (No Bake)

FAQs

Can I make this cheesecake without a springform pan?

Yes, I use a deep pie dish or an 8×8 square pan if I don’t have a springform pan—it still works, just a little harder to remove clean slices.

Can I use frozen raspberries?

Absolutely. I use frozen raspberries straight from the freezer for the topping—no need to thaw first.

Can I make this ahead of time?

Yes, I usually make it the night before and let it set overnight. It actually tastes better the next day once fully chilled.

What can I use instead of graham crackers?

I’ve used digestive biscuits, vanilla wafers, or even Oreo cookies (without the filling) for a fun twist on the crust.

How do I get clean slices?

I run a sharp knife under hot water, wipe it dry, and slice cleanly through the cheesecake. I repeat for each slice to keep the layers neat.

Conclusion

This Raspberry Cheesecake (No Bake) is the kind of dessert I love having in my recipe collection—simple to make, no oven needed, and always a crowd-pleaser. The creamy filling and tangy berry topping are a perfect match, and the texture is smooth and indulgent. Whether I’m serving it at a gathering or enjoying a quiet night in, this cheesecake is a guaranteed hit.

Raspberry Cheesecake (No Bake)

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Author: Olivia
Prep Time: 25 minutes
Cook Time: 0 minutes
Total Time: 6 hours 25 minutes (includes chilling)
Yield: 8–10 servings
Category: Dessert
Method: No Bake
Cuisine: American
Diet: Vegetarian

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Description

Raspberry Cheesecake (No Bake) is a creamy, elegant dessert with a graham cracker crust, rich cheesecake filling, and tangy raspberry topping—all without turning on the oven. It’s perfect for warm days and make-ahead entertaining.

Ingredients

For the crust:
1 1/2 cups graham cracker crumbs
6 tbsp unsalted butter, melted
2 tbsp sugar
For the cheesecake filling:
16 oz cream cheese, softened
3/4 cup powdered sugar
1 tsp vanilla extract
1 tbsp lemon juice
1 cup heavy whipping cream, cold
For the raspberry topping:
2 cups fresh or frozen raspberries
1/4 cup sugar
1 tbsp lemon juice
2 tsp cornstarch + 2 tbsp water (slurry)

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Instructions

Make the crust: Mix graham cracker crumbs, melted butter, and sugar in a bowl. Press into the bottom of a springform pan and chill in the fridge while making the filling.
Make the filling: Beat softened cream cheese until smooth. Add powdered sugar, vanilla, and lemon juice; mix until well combined.
In a separate bowl, whip cold heavy cream to stiff peaks. Gently fold into the cream cheese mixture until smooth and fluffy.
Spread the filling over the chilled crust, smoothing the top. Cover and refrigerate for at least 6 hours or overnight to set.
Make the raspberry topping: In a saucepan, combine raspberries, sugar, and lemon juice. Cook over medium heat until raspberries break down. Stir in cornstarch slurry and simmer until thickened. Let cool completely.
Once the cheesecake is set, spoon the cooled raspberry topping over it. Chill again until ready to serve.