Light and Fluffy No Bake Raspberry Cheesecake You’ll Love

No bake raspberry cheesecake is the perfect dessert when you want something creamy, fruity, and simple—without turning on the oven. With a buttery graham cracker crust, smooth cream cheese filling, and a vibrant raspberry topping, this treat looks elegant and tastes amazing.

Ideal for summer gatherings, family dinners, or just a sweet weeknight indulgence, this recipe is beginner-friendly and doesn’t include any pork, salami, or alcohol. Instead, we use real raspberries and a touch of lemon to bring brightness and balance to each bite. Plus, it can be made ahead and chilled—making it even more convenient.

Whether you’re new to no bake desserts or a seasoned pro, this cheesecake delivers rich flavor and refreshing fruitiness every time.

Why You’ll Love This no bake raspberry cheesecake

There are plenty of reasons to fall for this no bake raspberry cheesecake. First, it’s easy—no oven, no water bath, and no complicated steps. Just mix, chill, and enjoy. Second, the taste: creamy, sweet, and lightly tangy with a fresh raspberry topping that cuts through the richness perfectly.

It’s a crowd-pleaser for birthdays, brunches, or summer BBQs. The texture is velvety, the crust is crunchy, and the color from the raspberries makes it look stunning on any dessert table.

You’ll also love how customizable it is—use fresh or frozen raspberries, and feel free to make it gluten-free or lower in sugar. It stores well and even tastes better after chilling overnight.

What You’ll Need

This no bake raspberry cheesecake comes together with simple, everyday ingredients you can find at any grocery store. Each one plays a role in creating that perfect balance of creamy, sweet, and tangy.

For the crust:

• 1 ½ cups graham cracker crumbs – Classic and buttery; forms the perfect base.
• ⅓ cup melted unsalted butter – Helps bind the crumbs and adds richness.
• 2 tablespoons granulated sugar – Just enough to sweeten the crust.

For the cheesecake filling:

• 16 oz cream cheese (softened) – The star of the show. Use full-fat for best texture.
• ½ cup powdered sugar – Blends smoothly for a creamy finish.
• 1 teaspoon vanilla extract – Adds warmth and depth.
• 1 cup heavy whipping cream – Whipped until stiff for lightness and stability.

For the raspberry topping:

• 2 cups fresh or frozen raspberries – Tart and juicy; use what’s available.
• ¼ cup granulated sugar – Sweetens the berries without overpowering them.
• 1 tablespoon cornstarch + 2 tablespoons water – Thickens the sauce naturally.
• 1 tablespoon lemon juice – Brightens and enhances the raspberry flavor.

Optional: A few extra raspberries and mint leaves for garnish.

All these ingredients come together to form layers of flavor, texture, and color that are hard to resist—and there’s no need for any gelatin or alcohol-based flavorings. It’s clean, simple, and delicious.

How to Make no bake raspberry cheesecake

Making this cheesecake is quick and stress-free—just follow these steps:

1. Make the crust

In a medium bowl, mix 1 ½ cups graham cracker crumbs, ⅓ cup melted butter, and 2 tablespoons sugar until combined. Press into the bottom of a 9-inch springform pan. Use the bottom of a glass to flatten firmly. Chill in the fridge for 15–20 minutes to set.

2. Prepare the filling

In a large bowl, beat 16 oz softened cream cheese and ½ cup powdered sugar until smooth. Add 1 teaspoon vanilla extract and mix again.

In a separate bowl, whip 1 cup heavy cream until stiff peaks form (about 3–4 minutes). Gently fold the whipped cream into the cream cheese mixture until fully combined. Pour the filling over the crust and smooth the top. Chill for at least 4–6 hours, or overnight for best results.

3. Make the raspberry topping

In a small saucepan, combine 2 cups raspberries, ¼ cup sugar, and 1 tablespoon lemon juice over medium heat. Cook 4–5 minutes until berries break down. Mix 1 tablespoon cornstarch with 2 tablespoons water, then stir it into the berries. Cook until thickened (1–2 minutes). Let cool completely.

4. Top and serve

Once the cheesecake is fully chilled, spoon the raspberry sauce over the top. Garnish with extra raspberries and fresh mint if desired. Slice, serve, and enjoy!

You Must Know

Before diving into this cheesecake recipe, there are a few key details you must know to ensure perfect results every single time. These tips can help you avoid common mistakes and give your dessert that polished, bakery-quality finish.

Room temperature ingredients are essential. Cold cream cheese can lead to a lumpy filling. Always let your cream cheese sit out for 30–60 minutes before using. This allows it to blend smoothly with sugar and whipped cream for a silky texture.

Don’t skip chilling time. Since this cheesecake is stabilized by whipped cream (not gelatin or eggs), it needs ample time in the fridge to set up properly. A minimum of 4–6 hours is needed, but overnight chilling is best for a clean slice.

Heavy cream must be whipped well. To ensure your filling holds its shape, the heavy cream needs to reach stiff peaks. If it’s under-whipped, your cheesecake will be too soft. Use a hand mixer or stand mixer, and don’t rush this step.

Use a springform pan. It’s not just for convenience—it helps with presentation. The sides come off cleanly, making slicing and serving easier. If you don’t have one, line a regular pie dish with parchment paper for easy removal.

Fresh vs. frozen raspberries. Either works! Just know that frozen raspberries will release more juice, so you may need a slightly longer cook time when thickening the topping.

Lastly, do not use ingredients like gelatin, alcohol, or artificial raspberry flavors. This recipe is naturally set with whipped cream and thickened fruit, offering a cleaner and more wholesome dessert free of unnecessary additives.

Perfecting the Cooking Process

Although this is a “no bake” cheesecake, the process still benefits from care and attention. Here are a few steps to help you perfect the method and deliver impressive results:

Crust prep matters. Make sure your crust is evenly pressed and compacted to avoid crumbling when slicing. Use the flat bottom of a measuring cup to press it down firmly and evenly along the base of the springform pan.

Whip and fold carefully. When folding whipped cream into the cream cheese, use gentle motions to preserve the air you’ve whipped in. Overmixing will deflate it and result in a dense filling rather than a light, mousse-like texture.

Cool the topping completely. Don’t add the raspberry topping while it’s hot—it will melt the cheesecake filling. Let it come to room temperature before spooning it on top, or chill it briefly in the fridge.

Chill fully before slicing. For the cleanest slices, refrigerate the assembled cheesecake for at least 6 hours or overnight. For extra clean cuts, dip a sharp knife in hot water and wipe it dry between slices.

Garnishing tip: Just before serving, add a few fresh raspberries or mint leaves on top for a vibrant, fresh look. This simple step makes your cheesecake look professionally styled with minimal effort.

With just a few mindful techniques, you’ll have a flawless no bake raspberry cheesecake that holds its shape, dazzles with its color, and satisfies every creamy, fruity craving.

Add Your Touch no bake raspberry cheesecake

One of the best things about this no bake raspberry cheesecake is how customizable it is. With just a few creative twists, you can personalize this dessert to suit any occasion, flavor preference, or dietary need.

Switch up the fruit. While raspberries are a classic, you can substitute them with strawberries, blueberries, blackberries, or even a mixed berry blend. Prefer a tropical flair? Try mango or passion fruit puree for a bright and exotic topping.

Try a flavored crust. Graham crackers are the go-to base, but you can add flair with chocolate graham crackers, crushed vanilla wafers, Biscoff cookies, or even finely crushed pretzels for a sweet-salty combo.

Infuse the filling. Add a teaspoon of lemon or orange zest to the filling for a citrusy undertone. A touch of almond extract also adds an unexpected but delicious depth to the creamy base.

Mini cheesecakes, anyone? Make individual servings using a muffin pan with cupcake liners. They’re fun, cute, and perfect for parties or portion control.

Dairy-free version? Use dairy-free cream cheese and a coconut-based whipped topping. The texture may vary slightly, but it’ll still be rich and satisfying.

For special events, pipe whipped cream around the edges or sprinkle with white chocolate shavings for a decorative finish. Edible flowers or sugared berries can turn this into a centerpiece-worthy dessert.

The beauty of this recipe lies in its flexibility. Whether you stick with the classic or put your own spin on it, this cheesecake adapts beautifully to your creative touch.

Storing & Reheating

Proper storage keeps your no bake raspberry cheesecake fresh and delicious for days—though it’s likely to be gone much sooner!

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Refrigeration: Store the cheesecake tightly covered in the refrigerator. If using a springform pan, simply cover the top with plastic wrap or aluminum foil. It stays fresh for up to 4–5 days. The flavor often deepens after the first day.

Freezing: Need to make it ahead? This cheesecake freezes well. Freeze it without the raspberry topping for best texture. Wrap the whole cheesecake (or individual slices) tightly in plastic wrap, then foil. It’ll keep for up to 1 month. Thaw overnight in the fridge before adding the raspberry layer and serving.

Avoid reheating. Since this is a no bake dessert, there’s no need to heat it up—doing so will only melt the filling. Always serve chilled for best texture and taste.

Transporting tip: If you’re taking it to a gathering, keep it cold in a cooler bag with an ice pack. Set it out just before serving to maintain structure.

Whether you’re enjoying it straight from the fridge or pulling a frozen slice out for a quick treat, this cheesecake stores beautifully with minimal effort.

Chef’s Helpful Tips for no bake raspberry cheesecake

• Use softened cream cheese to avoid lumps—let it sit at room temp for 30–60 minutes.
• Whip the cream until stiff peaks form for the best filling texture.
• Let it chill fully—at least 6 hours or overnight for clean slices and firm texture.

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• Cool the raspberry sauce before topping to prevent melting the filling.
• Wipe your knife between cuts using a warm, damp cloth for clean, bakery-style slices.

These little details make a big difference in presentation and flavor!

FAQ for no bake raspberry cheesecake

Can I make this cheesecake ahead of time?
Yes! Make it a day in advance and keep it chilled—perfect for parties.

Can I use frozen raspberries?
Absolutely. Just cook them a bit longer to reduce extra moisture.

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Is this recipe gluten-free?
Not by default, but use gluten-free graham crackers for an easy swap.

Can I make it without whipped cream?
You’ll need something for structure—try a whipped topping or coconut cream.

How long does it last in the fridge?
Up to 5 days, tightly covered. Still delicious on day five!

Conclusion

No bake raspberry cheesecake is the perfect mix of creamy, fruity, and fuss-free. With simple ingredients, no oven time, and make-ahead convenience, it’s a dessert that delivers every time—whether for a summer gathering, birthday, or weeknight treat.

From the buttery crust to the smooth filling and vibrant raspberry topping, every bite is a crowd-pleaser. Plus, it’s easy to customize and free of any pork or alcohol-based ingredients, making it a go-to for many diets.

Keep this recipe in your back pocket—you’ll find yourself making it again and again. Quick to prep, beautiful to serve, and even better to eat!