Description

This No Bake Raspberry Cheesecake is a creamy and refreshing dessert featuring a crunchy graham cracker crust, a smooth cream cheese filling, and a vibrant homemade raspberry topping. It requires no oven baking, making it perfect for a quick yet elegant treat that can be prepared ahead and chilled until ready to serve.

Ingredients

Scale

Raspberry Sauce

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

Crust

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

Cheesecake Filling

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

Prepare Raspberry Sauce: In a medium-sized saucepan over medium heat, combine frozen raspberries, granulated sugar, and fresh lemon juice. Bring the mixture to a boil, cooking for 3 to 4 minutes while stirring frequently to prevent burning.
Thicken Raspberry Sauce: In a small bowl, mix cornstarch and water to form a slurry. Add this to the boiling raspberry mixture and cook for an additional minute until the sauce thickens. Remove from heat and let it cool completely.
Make Crust Mixture: In a medium bowl, combine graham cracker crumbs, melted butter, granulated sugar, and salt. Stir until the mixture is evenly moistened and crumbly.
Prepare Baking Pan: Line a 9×9-inch baking pan with parchment paper, ensuring enough overhang on the sides to easily lift out the cheesecake later.
Form Crust Base: Firmly press the crumb mixture into the bottom of the lined pan to create an even layer. Set aside.
Mix Cheesecake Filling: In a large mixing bowl, add softened cream cheese, powdered sugar, fresh lemon juice, and vanilla extract. Beat for 1 to 2 minutes until the mixture is smooth and fluffy.
Incorporate Whipped Topping: Fold the thawed whipped topping gently into the cream cheese mixture until fully combined and creamy.
Assemble Cheesecake: Spread the cream cheese mixture evenly over the prepared crust in the pan.
Add Raspberry Topping: Spoon the cooled raspberry sauce evenly over the cream cheese layer.
Chill and Set: Refrigerate the assembled cheesecake for at least 6 hours or overnight until firm and chilled before slicing and serving.

Notes

Be sure to cool the raspberry sauce completely before spreading it over the cream cheese layer to prevent it from mixing.
Softening the cream cheese to room temperature is crucial for a smooth, lump-free filling.
If parchment paper is unavailable, lightly grease the pan to prevent sticking.
This cheesecake is best served chilled and can be stored in the refrigerator for up to 3 days.
For a decorative touch, garnish with fresh raspberries or mint leaves before serving.

Prep Time: 20 minutes
Cook Time: 10 minutes
Category: Dessert
Method: Stovetop
Cuisine: American

Keywords: no bake cheesecake, raspberry cheesecake, easy dessert, no bake dessert, cream cheese dessert, summer dessert, quick cheesecake