Dessert

No Bake Raspberry Cheesecake Recipe

ByElara Stone December 17, 2025December 17, 2025

Introduction

This no bake raspberry cheesecake is a refreshing and creamy dessert that’s perfect for warm days or when you want a fuss-free treat. Combining a buttery graham cracker crust with a smooth cream cheese filling and vibrant raspberry topping, it’s sure to impress your family and friends.

A square dessert with three clear layers sits in the middle of a white plate with a thin black rim; the bottom layer is a light brown crumbly crust, the middle layer is a smooth white creamy filling, and the top layer is a thick, bright red raspberry sauce with visible crushed raspberry pieces. Around the dessert on the plate are three fresh raspberries bright red and textured, with a few more raspberries blurred in the white marbled background. A thin lemon slice is placed to the right side near the plate, adding a pop of yellow color, and a white cloth with black stripes is softly folded on the left side. The scene is bright and clean with soft lighting highlighting the textures and colors of the dessert. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 cups frozen raspberries
⅓ cup granulated sugar
1 tablespoon fresh lemon juice
2 tablespoons cornstarch
1½ tablespoons water
1¾ cups graham cracker crumbs
6 tablespoons unsalted butter, melted and cooled
1 tablespoon granulated sugar
½ teaspoon salt
16 ounces cream cheese, softened to room temperature
1 cup powdered sugar
2 tablespoons fresh lemon juice
1 teaspoon vanilla extract
8 ounces frozen whipped topping, thawed

Instructions

Step 1: In a medium saucepan over medium heat, combine the frozen raspberries, granulated sugar, and lemon juice. Bring to a boil and cook for 3 to 4 minutes, stirring frequently to prevent burning.
Step 2: In a small bowl, mix the cornstarch and water to make a slurry. Stir this into the boiling raspberry mixture and cook for another minute until the sauce thickens. Remove from heat and let it cool.
Step 3: In a medium bowl, mix graham cracker crumbs, melted butter, granulated sugar, and salt until well combined.
Step 4: Line a 9×9-inch baking pan with parchment paper, leaving an overhang on the sides to easily lift the cheesecake out later.
Step 5: Firmly press the crust mixture into the bottom of the prepared pan. Set aside.
Step 6: In a large bowl, beat together cream cheese, powdered sugar, lemon juice, and vanilla extract for 1 to 2 minutes until smooth and fluffy.
Step 7: Gently fold the thawed whipped topping into the cream cheese mixture until fully combined.
Step 8: Spread the cream cheese mixture evenly over the crust layer.
Step 9: Spoon the cooled raspberry sauce over the cream cheese layer.
Step 10: Refrigerate for at least 6 hours or overnight to set before serving.

Tips & Variations

For a tart twist, use fresh raspberries instead of frozen when in season.
Add a handful of chopped nuts or chocolate chips to the crust for extra texture.
Use lemon zest in the cream cheese layer to enhance the citrus flavor.
To make individual servings, prepare the recipe in small jars or cups.

Storage

Store the cheesecake covered in the refrigerator for up to 3 days. For best texture, avoid freezing as the whipped topping may separate. When ready to serve, slice and enjoy straight from the fridge; no reheating needed.

How to Serve

Nine square pieces of dessert are arranged on a white marbled cutting board. Each piece has two visible layers: a light brown, crumbly base layer and a thick, glossy deep red fruit topping with a slightly textured surface from seeds. To the left, part of the whole rectangular dessert shows the same two layers, covered evenly in the red fruit topping. Scattered around are fresh red raspberries, a small bowl filled with raspberries at the top left, bright yellow lemon slices at the bottom right, and a stack of white plates with a few silver forks on the top right. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh raspberries instead of frozen?

Yes, fresh raspberries work well if they’re in season. You may need to adjust the cooking time slightly as fresh berries may release less liquid than frozen.

What can I substitute for the whipped topping?

You can use homemade whipped cream or a dairy-free whipped topping if you prefer. Just be sure it is thawed or freshly whipped before folding into the cream cheese mixture.