So you probably know how much I love a good No Bake Cheesecake — especially when the recipe calls for only a few ingredients like this No Bake Raspberry Cheesecake. Let’s dive into this deliciousness a little further 😉
Why we love this no bake cheesecake:
Let me tell you! First, we are a family of cheesecake lovers. This fresh raspberry take is one of our favorites for summer! Some of our other favorites? This No Bake Strawberry Cheesecake, this Easy Key Lime Cheesecake and this No Bake Oreo Cheesecake. Second, it’s a simple dessert to throw together. All you need to do is make an easy cookie crumb-based crust (which is completely no bake!) and then you make a decadent filling using only a handful of ingredients. Add the filling to the crust and refrigerate as long as you can handle it (honestly, this is the hardest part!) I like to use seasonal raspberries if they’re available, but I’ve provided some tips for using frozen raspberries for those times when you’re in a pinch. Third, it is so easy to customize because we are cooking down our fruit. You can use pretty much any fresh or frozen fruit and make a hundred different variations!
Ingredients Needed:
Graham crackers and melted butter make up our crust: you can use any kind of cookie crumbs here! Raspberries, sugar and corn starch make up our super thick raspberry sauce, which will flavor our cheesecake without making it too thin. Thickening the raspberries is a very important part, so don’t skip it. Cream cheese: use full fat cream cheese for the best results. Light cream cheese has a higher water content and will not set as firmly. Powdered sugar in the cheesecake thickens and helps to make it sturdier. Whipping cream: we whip the cream separately for a lighter texture and to make sure it holds up and slices perfectly.
How to make No bake Raspberry Cheesecake:
Always use room temperature cream cheese when making a no bake cheesecake. Cold cream cheese will break into tiny lumps that won’t fully incorporate into the filling. Running low on time? Cut the cold cream cheese into cubes to warm it up faster. Make your raspberry sauce: Puree and strain your raspberries, then cook on the stovetop with sugar and corn starch to sweeten and thicken. You know I’m not about unnecessary steps, so if I’m cooking raspberry sauce to make cheesecake, it’s necessary! Cooking the raspberries takes care of some of the sourness and also thickens them, so that they don’t dilute our filling and cause it to be too soft. Beat the cream cheese mixture until fluffy and smooth. Don’t rush this step! The ingredients must be fully incorporated or the cheesecake won’t set properly. Taste before you pour. Do a taste test before pouring the cream cheese mixture into the crust. Add sugar or a squeeze of lemon juice if the batter tastes overly sweet or tart. Chill for at least 8 hours. If you have the time, overnight is even better!
Can I use frozen raspberries instead of fresh?
Absolutely! Thaw the frozen berries before making the raspberry puree and proceed with the recipe. If the puree seems too thin, add an extra ½ tablespoon of cornstarch dissolved in water to the raspberry mixture and cook until thickened further. I also like to use frozen raspberries in my recipe for No Bake White Chocolate Raspberry Cheesecake!
How to tell if a no bake cheesecake is set:
If your No Bake Raspberry Cheesecake has been in the fridge for a minimum of 8 hours, it should be completely set. You’ll know it’s ready to eat when you give the pan a jiggle and it nothing moves!
How to store no bake cheesecake:
Once this No Bake Raspberry Cheesecake is set it can be stored in the fridge for up to 4 days. Use fresh ingredients and keep the cheesecake well covered to preserve the taste and texture of the dessert.
Can you freeze raspberry cheesecake?
Don’t freeze No Bake Raspberry Cheesecake before it has set. Freezing the softened cream cheese mixture will prevent it from setting up completely. Freeze the prepared recipe to enjoy later on. Wrap the entire cheesecake, individual slices, or leftovers in plastic wrap and an outside layer of tinfoil. Freeze for up to 3 months. Defrost in the fridge. Remove tinfoil and allow the cheesecake to thaw in the fridge for 2-4 hours before serving.
Variations on this Raspberry Cheesecake:
Swap out the graham cracker crumbs with another kind of cookie — lemon cookies, vanilla wafers, and gingersnaps would all work well in this recipe! Try a different variety of berry! Blueberries, blackberries, and sliced strawberries will all work well. Adjust the amount of sugar depending on the natural sweetness of the berry (super-sweet berries will need less while tart berries might require more sugar). Add a tablespoon of unsweetened cocoa powder to the cheesecake batter for a delicious chocolate raspberry riff on the original. Feel free to add a teaspoon of vanilla to take the flavour to the next level!
More cheesecake recipes you’ll love:
No Bake Strawberry Cheesecake No Bake Lemon Cheesecake No Bake Oreo Cheesecake Recipe No Bake Chocolate Cheesecake
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