a slice of No Bake Raspberry Cheesecake on a plate with a bite taken out of it

This no-bake raspberry cheesecake boasts a sweet graham cracker crust, topped with a luscious, creamy cheesecake layer and covered with homemade raspberry sauce, making it one of the most delicious cheesecakes ever.

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Table of Contents

Ingredients
Substitutions and Additions
How to Make
How to Serve
Why You'll Love This Recipe
Crust FAQ
Cheesecake Filling FAQ
Storage FAQ
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If you're in the mood for a delightful dessert that's easy to make and irresistibly delicious, try our No-Bake Raspberry Cheesecake recipe! This dessert features a rich, creamy cheesecake texture paired with a fresh, zesty burst of raspberries, all atop a luscious graham cracker crust.

Best of all, there's no need to turn on your oven!

More Recipes ⭐ Raspberry Freezer Jam | Lemon Raspberry Cookies | Raspberry Breakfast Braid

This no-bake dessert is not only a crowd-pleaser but also a wonderful addition to any meal, making it a top choice for those special occasions or spontaneous dessert cravings.

Ready to impress your guests and indulge in some decadent cheesecake?

Dive into our No-Bake Raspberry Cheesecake recipe and treat yourself to a slice of dessert heaven!

Ingredients

What you'll need to make this recipe for raspberry cheesecake:

Raspberry Cheesecake Topping Ingredients

3 cups of frozen raspberries
⅓ cup of granulated sugar
1 tablespoon of fresh lemon juice
2 tablespoons of cornstarch
1½ tablespoons of water

Graham Cracker Crust Ingredients

1¾ cups of graham cracker crumbs
6 tablespoons of unsalted butter, melted and cooled
1 tablespoon of granulated sugar
½ teaspoon of salt

No Bake Cheesecake Filling Ingredients

16 ounces of cream cheese, softened to room temperature
1 cup of powdered sugar
2 tablespoons of fresh lemon juice
1 teaspoon of vanilla extract
8-ounce container of frozen whipped topping, thawed

Substitutions and Additions

These easy substitutions and additions can easily be swapped out while still maintaining the deliciousness of this raspberry cream cheese dessert!

Raspberries: If fresh raspberries are available in your area and in season, feel free to use them. When cooking fresh raspberries to make a sauce, note that they won't need as much time in the saucepan. Just add a quarter cup of water to help create a smooth sauce.

Crust: For convenience, I recommend using pre-boxed graham cracker crumbs, which you can easily find in the baking aisle of your local grocery store. If you prefer to make your own crumbs, simply process about 12-14 sheets (or 1½ sleeves) of graham crackers in a food processor to yield 1¾ cups of fine crumbs.

Vanilla Extract: Vanilla extract adds a classic flavor, but don't hesitate to mix things up with other extracts like almond, lemon, or coconut for a fun and unique twist to your cheesecake.

How to Make

The graham cracker crust is simple to make and forms the perfect base for the creamy cheesecake filling. Our step-by-step guide below will show you how to make a cheesecake without baking.

The only step in this recipe that takes a bit more time is simmering the fresh raspberries into a sauce to pour over the cheesecake.

Pro Tip

If you're looking to freeze this cool whip cream cheese pie, it's best to assemble it in a disposable heavy-duty aluminum 9x9-inch tray.

Using a disposable tray keeps your durable aluminum baking pans free for other uses.

To properly freeze the no bake cheesecake recipe, first flash freeze it unwrapped for one hour. This step helps the raspberry layer set and harden. After that, wrap it tightly in aluminum foil for long-term storage.

How to make the raspberry cheesecake topping

FIRST STEP: In a medium-sized saucepan on medium heat, add the frozen raspberries, granulated sugar, and fresh lemon juice.

Bring to a boil and cook for three to four minutes, stirring often to ensure that the raspberries do not burn.

frozen raspberries, sugar, and lemon juice boiled in a pot

SECOND STEP: In a small bowl, stir together the cornstarch and water to create a slurry. This will thicken the raspberry sauce.

Add the slurry to the boiling raspberry sauce and cook for an additional one minute or until the sauce thickens.

Remove from the heat and allow the raspberry sauce to cool.

How to make the graham cracker crust

THIRD STEP: In a medium mixing bowl, stir together the graham cracker crumbs, melted butter, granulated sugar, and salt to create the crust.

graham cracker crumbs, melted butter, sugar, and salt stirred in a bowl

FOURTH STEP: Line a 9×9-inch square pan with parchment paper.

Be sure to leave enough of the parchment paper overhanging the sides to allow you to lift the cheesecake out of the pan to slice it.

FIFTH STEP: Press the mixture firmly into the bottom of a parchment-lined baking pan. Set aside.

crust mixture pressed into the bottom of the baking pan

How to make the cheesecake filling

SIXTH STEP: For the cheesecake layer, add the softened cream cheese, powdered sugar, fresh lemon juice, and vanilla extract to a large bowl.

Pro Tip

Before you begin, ensure your cream cheese and cool whip are softened. If the cream cheese is too hard, it can lead to lumps in your creamy mixture, affecting the smooth texture of your dessert.

SEVENTH STEP: Beat with a hand mixer for one to two minutes or until the cream cheese mixture is smooth and fluffy.

EIGHTH STEP: Fold the thawed whipped topping into the cream cheese until fully incorporated.

NINTH STEP: Spread the cheesecake mixture into an even layer over the graham cracker crust.

cream cheese mixture spread into the even layer over the graham cracker crust in a baking dish

TENTH STEP: Spoon the cooled raspberry topping over the top of the cheesecake.

raspberry sauce spooned over the top of the cream cheese layer in a baking dish

ELEVENTH STEP: Refrigerate for six hours or up to overnight before serving.

No Bake Raspberry Cheesecake cut into pieces

Pro Tip

Cheesecake can sometimes stick to your knife when cutting it. If you're having trouble, try coating your knife with nonstick cooking spray first to make slicing cleaner and easier.

How to Serve

This delicious no-bake cheesecake is the perfect choice when you're craving something sweet but don't want to heat up the oven.

Enjoy this decadent treat with a scoop of vanilla ice cream and a mug of homemade hot chocolate for a cozy dessert experience.

For a burst of extra flavor, pair it with warm homemade cobbler or tangy lemon bars.

Top it off with seasonal berries like strawberries or blueberries for a fresh and colorful finish.

We adore the simplicity of no-bake cheesecake recipes. Don't miss our no-bake Oreo cheesecake and no-bake black forest cheesecake for more effortless and delightful dessert options.

no bake raspberry cheesecake on a plate with a raspberries

Why You'll Love This Recipe

Easy to Make: This no bake cheesecake with cool whip offers a convenient dessert option, perfect for those seeking a delicious treat without the need for an oven.

Creamy Texture: The cheesecake filling is exceptionally creamy, providing a velvety texture that dissolves delightfully in your mouth, elevating each bite to a sublime taste experience.

Fresh Raspberry Burst: Fresh raspberries provide a vibrant splash of color and a delightful tartness, adding a fresh, fruity burst that perfectly balances the richness of the cheesecake.

Crust FAQ

Why is my no-bake cheesecake base soggy?
When preparing a dessert with a no-bake crust, it's crucial to chill the crumb crust for at least 10 minutes before adding the filling; chilling it longer is even better. No-bake crumb crusts typically use more butter compared to graham cracker crumbs than baked versions, which helps to create a firmer, sturdier crust once refrigerated. This simple step ensures your crust holds up well under the filling.

How to stop no-bake cheesecake sticking to tin?
To prevent no-bake cheesecake from sticking to the tin, line the bottom and sides with parchment paper before adding your mixture. This simple trick ensures that your cheesecake will release easily without any mess, making serving a breeze!

Cheesecake Filling FAQ

Is baked cheesecake better than no-bake?
Choosing between baked and no-bake cheesecake comes down to personal preference. Baked cheesecake is dense and creamy with a smooth, rich texture, perfect for those who love a traditional, indulgent dessert. No-bake cheesecake, on the other hand, is lighter and quicker to prepare, offering a refreshing alternative that sets in the fridge rather than the oven. Both styles are delicious and can be adapted to a variety of flavors, making it a matter of taste and convenience.

Does no-bake cheesecake get firm?
Yes, no-bake cheesecake does get firm. It needs sufficient chilling time in the refrigerator to set properly, usually several hours or overnight. This process allows the filling to become firm and hold its shape, making it easier to slice. The result is a smooth, creamy cheesecake that is less crumbly than its baked counterpart. For best results, ensure it's thoroughly chilled before serving.

Why did no-bake cheesecake not set?
A no-bake cheesecake may not set properly for a couple of reasons. The most common issue is inadequate chilling time. No-bake cheesecake needs to be refrigerated for several hours, ideally overnight, to firm up properly. Another potential issue is the temperature of the ingredients. Ingredients like cream cheese must be cold to blend smoothly and thicken the mixture when mixed with other cold ingredients. Ensuring sufficient chilling and using cold ingredients can help achieve the perfect set for your no-bake cheesecake.

no bake raspberry cheesecake on a plate with a bite forked out of it

Storage FAQ

Can you make this no-bake cheesecake ahead of time?
Planning in advance? You can easily prepare this cheesecake ahead of time. Just assemble your cheesecake, then cover it tightly with plastic wrap or aluminum foil, and refrigerate. It's good in the fridge for up to two days before you plan to serve it.

Does no-bake cheesecake need to be refrigerated?
Refrigeration is crucial for no-bake cheesecake not only to set properly after it's initially made but also for safe storage. Keeping it chilled ensures that the texture remains firm and the flavor stays fresh.

Always remember to refrigerate any leftovers promptly and avoid leaving the cheesecake out for more than two hours at room temperature to prevent any food safety issues. This way, you can enjoy your no-bake cheesecake at its best!

How long can you store no-bake cheesecake in the fridge?
This cheesecake is best served chilled. Keep it in the refrigerator, covered with plastic wrap, for up to five days to maintain its freshness and flavor.

Should I freeze my no-bake cheesecake?
Yes, freezing no-bake cheesecake is possible, but be aware that the texture might change after thawing. Freezing can maintain the flavors, but the texture may not match that of a freshly made cheesecake. This difference is something to consider if you prefer the original creaminess.