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Creamy No-Bake Raspberry Cheesecake Delight

no bake raspberry cheesecake - featured image
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A quick and easy no-bake cheesecake with a creamy filling and a tangy raspberry topping, perfect for summer gatherings and potlucks.

Ingredients

Scale
  • 1 ½ cups (150g) graham cracker crumbs
  • 6 tbsp (85g) unsalted butter, melted
  • 2 tbsp granulated sugar (optional)
  • 16 oz (450g) cream cheese, softened
  • 1 cup (240ml) heavy whipping cream, cold
  • ¾ cup (90g) powdered sugar
  • 1 tsp pure vanilla extract
  • 1 tbsp lemon juice
  • 2 cups (300g) fresh or frozen raspberries
  • ¼ cup (50g) granulated sugar
  • 1 tbsp cornstarch
  • 1 tbsp water

Instructions

  1. Make the crust: In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar. Stir until the mixture resembles wet sand and holds together when pressed.
  2. Press the crust: Transfer the crumb mixture into the base of the springform pan. Use the back of a spoon or your fingers to press it evenly and firmly. Chill in the fridge for at least 15 minutes to set while you prepare the filling.
  3. Prepare the raspberry topping: In a small saucepan, combine raspberries, sugar, cornstarch, and water. Cook over medium heat, stirring frequently, until the mixture thickens and becomes glossy (about 5-7 minutes). Remove from heat and let it cool completely.
  4. Whip the cream: In a large bowl, beat the cold heavy whipping cream until soft peaks form. Set aside.
  5. Make the cheesecake filling: In another large bowl, beat the softened cream cheese with powdered sugar, vanilla extract, and lemon juice until smooth and creamy.
  6. Fold in the whipped cream: Gently fold the whipped cream into the cream cheese mixture until fully combined, preserving the airy texture.
  7. Assemble the cheesecake: Pour half of the cheesecake filling over the chilled crust and spread evenly. Spoon half of the cooled raspberry topping in dollops over the filling, then use a knife or skewer to gently swirl the berry sauce into the cheesecake layer.
  8. Repeat with the remaining filling and raspberry topping on top, swirling again for a marbled effect.
  9. Chill: Cover the pan loosely with plastic wrap and refrigerate for at least 4 hours or overnight to let it set completely.
  10. Serve: Before serving, carefully remove the springform pan sides. For clean slices, dip your knife in hot water and wipe it dry between cuts.

Notes

Use softened cream cheese at room temperature but still cool to avoid lumps. Whip cream to soft peaks only to prevent graininess. Chill cheesecake for at least 4 hours or overnight for best texture. Use a hot knife dipped in water for clean slices. Frozen raspberries can be used after thawing and draining excess juice.

Nutrition

Keywords: no-bake cheesecake, raspberry cheesecake, summer dessert, easy cheesecake, no oven dessert, creamy cheesecake, raspberry topping

Find it online: https://evabakery.com/creamy-no-bake-raspberry-cheesecake-delight-easy-recipe-for-perfect-summer-dessert/