No Bake Raspberry Cheesecake - Mom On Timeout

May 2024 · 8 minute read

This easy No Bake Raspberry Cheesecake is perfectly creamy, sweet, and topped with a beautiful raspberry swirl! This delicious raspberry cheesecake recipe is so easy to make and just perfect for spring and summer! Can’t get enough cheesecake? Make sure to check out my Chocolate Chip No Bake Cheesecake and this Chocolate Cheesecake!

This easy raspberry no bake cheesecake is designed to impress without a lot of work! The tantalizing raspberry swirl on top gives this cheesecake a polished look with hardly any effort. Perfect for summer parties!

No Bake Raspberry Cheesecake

This easy no bake cheesecake is wonderfully light and fluffy which makes it perfect for spring and summer.

It’s cool, refreshing and takes about 10 minutes to make. Extra creamy with the right amount of tang – thanks to the sour cream!

We double up on the raspberry flavor by adding a raspberry swirl and then garnishing with fresh, juicy raspberries on top of the cheesecake. It’s pretty and delicious!

More No Bake Desserts

We enjoy no bake desserts year round but they are essential during the summer months! Here are some of our favorite no bake dessert recipes:

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  • No Bake Lemon Pie
  • No Bake Cookies
  • Grasshopper Mini Cheesecakes
  • Chocolate Chip No Bake Cheesecake
  • No Bake S’mores Cheesecake Bars
  • No Bake Cheesecake Shortcuts

    This recipe offers two optional shortcuts to make it extra easy to make. I’ve included directions in the notes below on how to make this cheesecake completely homemade. Let’s check out the shortcuts:

    Raspberry Cheesecake Ingredients

    This cheesecake is made with just a handful of ingredients. The filling is extra creamy, rich, and is so easy to make. You can find the full, printable recipe in the recipe card at the bottom of this post. Let’s take a look at what you’ll need:

    Customize With Your Favorite Flavors

    This cheesecake can really be made with any type of fruit topping, so you can try strawberry jam, blueberry jam, or any other favorite type of jam. If using a different flavor of jam, make sure you garnish the cheesecake with that type of fruit.

    How To Make A Raspberry No Bake Cheesecake

    Make the No Bake Cheesecake Filling

  • In a large bowl, beat together cream cheese and granulated sugar together until light and fluffy, about 2 to 3 minutes. 
  • Add in the sour cream, whipped topping, and vanilla and beat until well incorporated. 
  • Assemble the Raspberry Cheesecake

  • Pour cream cheese mixture into graham cracker crust and smooth until filling reaches the edges. Set aside for now. 
  • Heat raspberry jam in a microwave for 15-20 seconds or until it thins and becomes easy to work with. 
  • Dot the top of the cheesecake with the raspberry jam. Using a knife, gently swirl the jam to make a zig zag design over the top. 
  • Place the cheesecake into the refrigerator and chill for 2 to 3 hours or until completely set. 
  • Add additional whipped topping and fresh raspberries to decorate. Serve chilled.
  • Raspberry Cheesecake Recipe FAQs

    How do I store this Raspberry No Bake Cheesecake?

    Cover and store in the refrigerator for up to 5 days. If you want to freeze it, once it’s set, you can wrap it up in plastic wrap and then with foil. Place in an airtight freezer safe container or bag and store in the freezer for up to 3 months. Thaw in the refrigerator overnight when ready to eat. 

    How do I make homemade whipped topping and/or graham cracker crust?

    To make homemade whipped topping you need a cold bowl, cold heavy whipping cream, powdered sugar, and a mixer. You will need to beat the heavy whipping cream and powdered sugar into stiff peaks for several minutes using the mixer.
    To make graham cracker crust, you need graham crackers crumbs, sugar, and melted butter. Mix all of these together, then press into the bottom of the pan you are using to bake it. If you aren’t going to bake the crust, place in the refrigerator for the butter to cool and hold the crust together.  You can see the full recipe in the recipe card below – check the notes section.

    Can I make a plain no bake cheesecake instead?

    Sure can! This recipe is awesome in that it’s super versatile and easily customizable. To turn this into a classic no bake cheesecake recipe, simply eliminate the raspberry jam and skip the step where it gets swirled in. You might still like to top your cheesecake with some fresh fruit or serve with this Strawberry Sauce.

    Can this no bake cheesecake recipe be frozen?

    If you would like to freeze this cheesecake, allow it to cool completely and wait to add the toppings. It’s best to freeze in pre-portioned slices. Cut your cheesecake and then wrap each slice in parchment paper. Place the wrapped slices in a freezer safe bag and place in the freezer. They will keep for up to 3 months in the freezer this way. To enjoy, remove from the freezer and thaw in the fridge.

    Special Tools Needed

    More Cheesecake Recipes

    Can’t get enough cheesecake? Try these other delicious desserts made with cheesecake!

  • Chocolate Chip No Bake Cheesecake
  • Cheesecake Brownies
  • Peanut Butter Cup Cheesecake Fudge
  • Chocolate Chip Cheesecake Bars
  • No Bake Banana Cream Pudding Cheesecake
  • Triple Threat Chocolate Cheesecake
  • Chocolate Marble Mini Cheesecakes
  • Cheesecake Chocolate Chip Muffins
  • Espresso Cheesecake
  • How To Make No Bake Raspberry Cheesecake

    Raspberry No Bake Cheesecake

    This easy No Bake Raspberry Cheesecake is perfectly creamy, sweet, and topped with a beautiful raspberry swirl! This delicious raspberry cheesecake recipe is so easy to make and just perfect for spring and summer!

    Course Dessert Cuisine American Keyword raspberry cheesecake, raspberry cheesecake recipe Prep Time 15 minutes Cook Time 0 minutes Chill Time 2 hours Servings 8 Calories 449kcal Author Trish – Mom On Timeout

    Ingredients

    Optional Garnishes

    Instructions

    Notes

    To substitute homemade whipped cream for the whipped topping:

    You will need 3 cups total of whipped cream so do measure it out after making it.
  • Chill the mixing bowl and whisk attachment in the freezer for 5 to 10 minutes.

  • Pour heavy whipping cream into mixing bowl and beat on medium-high speed until the cream gets bubbly and starts to thicken.

  • Gradually add the powdered sugar and vanilla extract. Continue beating on medium-high speed until stiff peaks form.

  • Use in place of the whipped topping in the recipe.
  • To make your own graham cracker crust:

  • Combine the graham cracker crumbs, sugar, and melted butter in a medium-size bowl and stir with a fork until the butter is fully incorporated.

  • Press the crumbs onto the bottom of a 9 inch pie pan to create the crust.

  • Refrigerate crust for at least 30 minutes.

  •  

    Nutrition

    Calories: 449kcal | Carbohydrates: 47g | Protein: 5g | Fat: 27g | Saturated Fat: 14g | Cholesterol: 47mg | Sodium: 289mg | Potassium: 156mg | Fiber: 1g | Sugar: 29g | Vitamin A: 581IU | Vitamin C: 2mg | Calcium: 92mg | Iron: 1mg

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