Oh my goodness, let me tell you about this no bake raspberry cheesecake! It’s one of those desserts that’s just as stunning as it is simple to whip up. Seriously, you won’t believe how easy it is to create this creamy, dreamy dessert without ever turning on the oven. With a buttery graham cracker crust and luscious cream cheese filling bursting with fresh raspberries, it’s a treat that’s perfect for any occasion. Whether you’re hosting a summer gathering or just craving something sweet on a weeknight, this cheesecake delivers a refreshing burst of flavor that’s hard to resist. Trust me, once you try this no bake raspberry cheesecake, you’ll be hooked!

Ingredients List

1 1/2 cups graham cracker crumbs
1/2 cup unsalted butter, melted
1 cup powdered sugar
16 oz cream cheese, softened to room temperature
1 cup heavy cream
1 cup fresh raspberries (plus extra for garnish if desired)
1 teaspoon vanilla extract

Make sure your cream cheese is softened; this is key to achieving that smooth, luscious filling we all love. Fresh raspberries are a must for the best flavor, so don’t skimp on those! And don’t worry about the measurements; they’re straightforward and easy to follow. Let’s get that cheesecake made!

How to Prepare No Bake Raspberry Cheesecake

First things first, grab a bowl and combine the graham cracker crumbs with the melted butter. Mix them together until you get a sandy texture that holds together when you squeeze it. This will be your crust!
Now, take a 9-inch springform pan and press that crumb mixture firmly into the bottom. It should be nice and compact, so your crust holds up when you slice into that creamy cheesecake later.
In a separate bowl, beat the softened cream cheese and powdered sugar together until it’s smooth and creamy. This step is crucial because it sets the tone for your cheesecake’s texture. If you have any lumps, just keep mixing!
Next, pour in the heavy cream and vanilla extract. Mix it all together until it’s well combined and fluffy. You’ll want to see some soft peaks forming, so don’t rush this part!
Gently fold in those fresh raspberries. I love the way the vibrant pink swirls through the cheesecake mixture—it’s like a work of art!
Pour the delicious filling over the crust in your springform pan, smoothing the top with a spatula. It’s looking gorgeous already!
Finally, refrigerate this beauty for at least 4 hours. This waiting period is essential for it to set perfectly. If you can, let it chill overnight for the best flavor and texture.
Once it’s set, remove it from the springform pan, slice, and serve chilled, garnished with a few extra raspberries if you’re feeling fancy!

Why You’ll Love This No Bake Raspberry Cheesecake

Quick and easy to prepare—perfect for busy days!
No baking required, so you can skip the heat of the oven.
Refreshing flavor that’s ideal for summer gatherings or any occasion.
Beautiful presentation with vibrant raspberry swirls—your guests will be impressed!
Rich and creamy texture that melts in your mouth.
Customizable with different fruits or toppings to suit your taste.
Perfect make-ahead dessert that saves you time on the big day!

Trust me, once you take that first bite, you’ll understand why this cheesecake is a favorite of mine!

Tips for Success with No Bake Raspberry Cheesecake

Alright, let’s make sure your no bake raspberry cheesecake turns out absolutely perfect! First, always use high-quality cream cheese for that rich, creamy texture we all adore. Don’t rush the mixing—take your time to beat the cream cheese and powdered sugar until it’s completely smooth. If you’re using heavy cream, chill your mixing bowl beforehand; this helps it whip up beautifully! Also, when folding in the raspberries, be gentle so you don’t crush them too much—those vibrant little gems should still be visible for that stunning presentation.

When it comes to serving, I love adding a dollop of whipped cream and a sprinkle of fresh raspberries on top for an extra pop of color and flavor. And remember, if you can wait, letting it chill overnight really enhances the taste. You’ll be amazed at how much better it gets with just a little extra time!

Nutritional Information

Now, let’s chat about the nutritional information for this delightful no bake raspberry cheesecake! Here’s an estimated breakdown per slice (based on 8 servings):

Calories: 320
Fat: 22g
Saturated Fat: 12g
Unsaturated Fat: 8g
Trans Fat: 0g
Cholesterol: 70mg
Sodium: 150mg
Carbohydrates: 30g
Sugar: 18g
Fiber: 1g
Protein: 4g

Keep in mind that these numbers are just estimates and can vary based on the specific brands and ingredients you choose. If you’re looking to lighten it up a bit, feel free to experiment with lower-fat cream cheese or adjust the sugar to your liking. Enjoy every creamy, berry-filled bite!

FAQ about No Bake Raspberry Cheesecake

Can I use frozen raspberries instead of fresh?
Absolutely! Frozen raspberries work great, but be sure to thaw and drain them first to avoid excess moisture in your cheesecake. Just gently fold them in to maintain that beautiful berry swirl.

How long does this cheesecake need to chill?
Your no bake raspberry cheesecake should chill for at least 4 hours, but if you can wait overnight, the flavor gets even better! It’s worth the extra time, trust me!

Can I substitute the cream cheese?
If you’re looking for a lighter option, you can use a low-fat cream cheese, but the texture might be a bit different. For a dairy-free version, try using a vegan cream cheese alternative.

What’s the best way to slice the cheesecake?
For clean slices, dip your knife in hot water before cutting. Wipe it clean after each cut, and you’ll get those perfect, neat pieces!

Can I make this cheesecake in advance?
Definitely! This cheesecake is perfect for making ahead of time. Just store it in the fridge, and you’ll have a delicious dessert ready to go whenever you need it!

Storage & Reheating Instructions for No Bake Raspberry Cheesecake

Storing your no bake raspberry cheesecake is a breeze! Simply cover it tightly with plastic wrap or transfer it to an airtight container and pop it in the refrigerator. It’ll stay fresh for up to 5 days, making it a perfect make-ahead dessert! If you want to enjoy it later, you can freeze individual slices. Just wrap each piece in plastic wrap and then place them in a freezer-safe bag. They’ll keep well for up to 2 months. When you’re ready to indulge, thaw the cheesecake in the fridge overnight. No reheating needed—just serve it chilled and enjoy that refreshing flavor!

Serving Suggestions for No Bake Raspberry Cheesecake

This no bake raspberry cheesecake pairs beautifully with a variety of delightful accompaniments! For a refreshing touch, serve it alongside a scoop of lemon sorbet or a dollop of whipped cream to enhance that creamy texture. A side of fresh mint leaves can add a pop of color and flavor, too! If you’re in the mood for something sparkling, a glass of bubbly prosecco or a fruity spritzer complements the cheesecake perfectly. And don’t forget about coffee—an espresso or cold brew makes for a lovely contrast to the sweetness of the cheesecake. Enjoy your dessert time!

No Bake Raspberry Cheesecake: 7 Reasons to Satisfy You

Author: Lisa
Prep Time: 20 minutes
Cook Time: 0 minutes
Total Time: 4 hours 20 minutes
Yield: 8 servings 1x
Category: Dessert
Method: No Bake
Cuisine: American
Diet: Vegetarian

Print Recipe

Description

A delicious no bake raspberry cheesecake that’s easy to make and perfect for any occasion.

Ingredients

Scale

1 1/2 cups graham cracker crumbs
1/2 cup unsalted butter, melted
1 cup powdered sugar
16 oz cream cheese, softened
1 cup heavy cream
1 cup fresh raspberries
1 teaspoon vanilla extract

Instructions

In a bowl, mix graham cracker crumbs and melted butter.
Press the mixture into the bottom of a 9-inch springform pan.
In a separate bowl, beat cream cheese and powdered sugar until smooth.
Add heavy cream and vanilla extract. Mix until well combined.
Gently fold in fresh raspberries.
Pour the mixture over the crust and smooth the top.
Refrigerate for at least 4 hours or until set.
Serve chilled, garnished with additional raspberries if desired.

Notes

Use fresh raspberries for the best flavor.
For a sweeter cheesecake, adjust the sugar to taste.
Make sure the cream cheese is softened for easy mixing.

Nutrition

Serving Size: 1 slice
Calories: 320
Sugar: 18g
Sodium: 150mg
Fat: 22g
Saturated Fat: 12g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 1g
Protein: 4g
Cholesterol: 70mg

Keywords: no bake raspberry cheesecake, cheesecake, dessert, raspberry

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