Indulging in a No Bake Raspberry Cheesecake Recipe is an absolute delight! This dessert is not only incredibly simple to prepare, but it’s also refreshing and packed with the vibrant flavors of fresh raspberries. Perfect for busy days, gatherings, or just a sweet treat at home, this no-bake cheesecake will become a favorite in your recipe repertoire.
Recipe Information
Prep Time: 30 minutes
Cook Time: 5 minutes
Total Time: 8 hours 35 minutes
Servings: 12
Difficulty Level: Easy
Nutrition Information (per serving)
Calories: 360
Protein: 5g
Carbohydrates: 30g
Fat: 25g
Fiber: 1g
Sugar: 20g
Sodium: 230mg
Why Make No Bake Raspberry Cheesecake Recipe
This No Bake Raspberry Cheesecake is not just delicious; it also allows you to enjoy a rich and creamy dessert without the hassle of an oven. It’s made with simple ingredients, many of which you might already have at home. Raspberries are a great source of vitamins and antioxidants, enhancing the overall healthiness of this dessert. Plus, it’s a versatile recipe that can easily be adapted to suit different tastes or dietary needs.
How to Make No Bake Raspberry Cheesecake Recipe Step by Step
Ingredients
2 ¼ cups graham cracker crumbs (about 250 grams)
½ cup melted butter
340 grams fresh raspberries (about 1 12oz container)
¾ cup granulated sugar
2 tablespoons corn starch
750 grams cream cheese (3 – 8oz packages), room temperature
1 cup powdered sugar
¾ cup heavy whipping cream
Whipped cream and additional fresh raspberries for garnish
Directions
Line an 8-9” springform pan with parchment paper if desired to ensure easy removal of the cheesecake later. In a medium bowl, combine the graham cracker crumbs with the melted butter. Press this mixture firmly into the bottom and about ½ inch up the sides of the prepared springform pan to form an even crust layer. Puree the fresh raspberries using a food processor or blender. Strain the puree through a fine mesh sieve to remove the seeds for a smooth sauce. In a medium pan, whisk together the strained raspberry puree (about 1 cup), granulated sugar, and corn starch until combined. Cook over medium heat, stirring frequently, until the mixture thickens, about 5 minutes. Set aside to cool slightly.
In a large bowl, beat the cream cheese with an electric mixer until smooth. Add the powdered sugar and beat until fluffy and well incorporated. Mix in nearly all the raspberry sauce (about 1 cup), reserving a few tablespoons for swirling on top. Beat until the filling is evenly mixed. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cheesecake filling using a spatula or an electric mixer on low speed to preserve airiness. Taste the cheesecake filling and add more powdered sugar if you prefer it sweeter. Pour the cheesecake filling over the prepared crust in the springform pan. Spoon the remaining raspberry sauce on top in dollops and swirl gently with a knife or skewer to create a marbled effect. Refrigerate the cheesecake for at least 8 hours or overnight for best results to allow it to set properly. Before serving, decorate the cheesecake with whipped cream and fresh raspberries as desired to enhance presentation and flavor.
How to Serve No Bake Raspberry Cheesecake Recipe
This No Bake Raspberry Cheesecake is delightful on its own, but you can serve it alongside a scoop of vanilla ice cream, or drizzle extra raspberry sauce for an added burst of flavor. Pair it with a light salad or a refreshing drink like iced tea for a complete meal.
How to Store No Bake Raspberry Cheesecake Recipe
Store any leftovers of the No Bake Raspberry Cheesecake in the refrigerator, covered with plastic wrap or in an airtight container, for up to 3 days. This cheesecake does not freeze well, so it’s best enjoyed fresh.
Expert Tips for Cooking No Bake Raspberry Cheesecake Recipe
- Use room temperature cream cheese for a smooth filling without lumps.
- Be careful not to over-mix the whipped cream, as you want to maintain its light texture.
- Reserve some fresh raspberries to create a beautiful topping right before serving.
Delicious Variations of No Bake Raspberry Cheesecake Recipe
- Substitute the raspberries with strawberries or blueberries for a different fruity twist.
- Add a splash of lemon juice to the filling for a zesty kick.
- Mix in some crushed cookies or nuts into the crust for added flavor and crunch.
Conclusion
We encourage you to try this No Bake Raspberry Cheesecake Recipe and experience its luscious flavor and effortless preparation. Whether for a celebration or just because, this cheesecake is sure to impress everyone at the table! Enjoy baking this refreshing treat that brings a burst of flavor all year round.
No Bake Raspberry Cheesecake
Ingredients
Crust
- 2 ¼ cups graham cracker crumbs (about 250 grams)
- ½ cup melted butter
Filling
- 340 grams fresh raspberries (about 1 12oz container)
- ¾ cup granulated sugar
- 2 tablespoons corn starch
- 750 grams cream cheese (3 – 8oz packages), room temperature
- 1 cup powdered sugar
- ¾ cup heavy whipping cream
Garnish
- Whipped cream
- Fresh raspberries for garnish
Instructions
Preparation
- Line an 8-9” springform pan with parchment paper if desired.
- In a medium bowl, combine the graham cracker crumbs with the melted butter and press firmly into the bottom and about ½ inch up the sides of the pan.
- Puree the fresh raspberries using a food processor or blender, then strain the puree through a fine mesh sieve to remove the seeds.
- In a medium pan, whisk together the strained raspberry puree, granulated sugar, and corn starch until combined, then cook over medium heat, stirring frequently, until the mixture thickens, about 5 minutes. Set aside to cool slightly.
- In a large bowl, beat the cream cheese with an electric mixer until smooth, then add the powdered sugar and mix until fluffy.
- Mix in nearly all the raspberry sauce, reserving a few tablespoons for swirling on top, and beat until evenly mixed.
- In a separate bowl, whip the heavy cream until stiff peaks form and gently fold it into the cheesecake filling to preserve airiness.
- Taste the cheesecake filling and add more powdered sugar if desired.
- Pour the cheesecake filling over the prepared crust and spoon the remaining raspberry sauce on top in dollops; swirl gently with a knife or skewer.
- Refrigerate the cheesecake for at least 8 hours or overnight to allow it to set properly.
Serving
- Before serving, decorate with whipped cream and fresh raspberries as desired.
