Easy No-Bake Raspberry Cheesecake
Some days you want cheesecake I love CHEESECAKE! But I know it takes time to make it. You will love this Easy No-Bake Raspberry Cheesecake. I know it we be a favorite recipe and a regular in your kitchen. No baking, no water baths, no stress—just a creamy, chilled dessert that feels fancy with very little effort.
This unbaked raspberry cheesecake is my go-to when I want a dessert that looks impressive but doesn’t take over my entire day. It’s easy, reliable, and always a hit—especially when it’s served cold on a warm day.
No-bake raspberry cheesecake proves that simple desserts can still feel special. it’s a reliable, crowd-pleasing dessert you’ll want to make again and again.
INGREDIENTS NEEDED TO MAKE THIS DELICIOUS RASPBERRY CHEESECAKE….
- Graham crackers
- Butter
- Raspberries,
- Sugar
- Corn starch
- Cream cheese
- Powdered sugar
- Whipping cream
SOME TIPS…
- Use softened cream cheese….take the cream cheese out about 30 minutes before hand.
- Pack the graham cracker crumbs down tightly.
- Chill for at least 6 hours.
After a few hours in the fridge, everything sets into a dreamy dessert that tastes even better than it looks. It’s refreshing, creamy, and just sweet enough—perfect for warm days, last-minute guests, or anytime you want a low-effort win.
No-bake raspberry cheesecake proves that great desserts don’t need to be complicated. Sometimes the best ones just need a fridge, a spoon, and a little patience.
Ingredients
- 1 1/2 cups graham cracker crumbs (finely crushed for an even crust)
- 1/4 cup sugar
- 1/2 cup butter melted
Cream Cheese Layer:
- 4 cups fresh whipping cream
- 11 oz softened cream cheese
- 1 tsp vanilla extract
- 1 1/2 cups confectioners’ sugarÂ
- 3 tbsps milk
RASPBERRY FILLING
- 2 cups fresh or frozen raspberriesÂ
- 1/2 cup water
- 1/2 cup sugar
- 1 tsp lemon juice
- 2 tbsps cornstarch
Instructions
- Whisk together the cornstarch and sugar until no cornstarch lumps remain.
- Add the water, raspberries, and lemon juice to the pan.
- Cook over medium heat, stirring frequently, until the mixture thickens.
- Set aside.
CRUST
- Prepare the crust by stirring together melted butter, graham cracker crumbs, and sugar until well combined.
- Press the mixture evenly into the bottom of a 9 x 13 inch baking dish, ensuring it covers the entire base of the dish uniformly.
CREAM CHEESE LAYER
- In a large bowl, beat together powdered sugar, cream cheese, milk, and vanilla extract until the mixture is smooth and creamy.
- Gently fold in the whipped cream until well incorporated.
- Carefully spread this cream cheese mixture over the prepared crust, being cautious not to break the crust.
- Once the cream cheese layer is evenly spread, carefully add the cooled raspberry filling on top.
- Spread it gently to cover the entire surface.
- This layer should be added with care to maintain the integrity of the dessert layers below.
- Chill the assembled dessert in the refrigerator for at least 6 hours to allow the layers to set properly.
- Once chilled, the dessert is ready to be served.
- Recipe from Mollys Home Guide.