No Bake Raspberry Cheesecake

No Bake Raspberry Cheesecake is a delicious and refreshing dessert that is perfect for any occasion. This creamy cheesecake is layered with a sweet raspberry sauce, making it both beautiful and tasty. The best part? You don’t need to turn on your oven!

Why Make This Recipe

This no bake cheesecake is an excellent choice for many reasons. First, it’s quick and easy to prepare, making it ideal for both beginner and experienced cooks. The combination of creamy cheesecake and tangy raspberries creates a delightful treat that everyone will love. It’s also a great make-ahead dessert since it needs time to chill in the refrigerator, allowing you to prepare it in advance for parties or gatherings.

How to Make No Bake Raspberry Cheesecake

Ingredients:

1 3/4 cups graham crackers (about 14 graham crackers)
1/8 teaspoon salt
6 Tablespoons unsalted butter, melted
1/4 cup granulated sugar
1/4 cup water
1 1/2 Tablespoons cornstarch
2 teaspoons lemon juice
12 ounces raspberries (fresh or frozen)
2/3 cup granulated sugar
1 1/4 cup heavy cream
24 ounces (3 blocks) cream cheese, softened
1 1/2 cups powdered sugar
1/4 cup sour cream, room temperature
2 teaspoons pure vanilla extract

Directions:

Make the Crust: Place the graham crackers in a food processor and pulse until they are finely ground into crumbs. In a mixing bowl, combine the graham cracker crumbs, salt, sugar, and melted butter. Stir until well mixed. Press this mixture evenly into the bottom and slightly up the sides of a 9-inch springform pan. Freeze the crust for 30 minutes to firm it up.
Make the Raspberry Sauce: In a small bowl, whisk together water, cornstarch, and lemon juice until the cornstarch dissolves. In a medium saucepan, combine raspberries and sugar. Cook over medium heat, stirring occasionally, until the raspberries break down and the mixture thickens (about 5 minutes). Remove from heat and let it cool slightly. Strain this mixture through a fine-mesh sieve into another bowl to get rid of the seeds. Let it cool completely.
Make the Cheesecake Filling: In a large mixing bowl, whip the heavy cream using an electric mixer until stiff peaks form (about 1-2 minutes). Set aside. In another bowl, beat the cream cheese and powdered sugar until smooth and fluffy. Add the sour cream and vanilla extract to the cream cheese mixture, and mix until well combined (about 2-3 minutes). Gently fold the whipped cream into the cream cheese mixture using a rubber spatula until fully incorporated.
Assemble the Cheesecake: Fold 1 cup of raspberry sauce into the cheesecake filling, keeping about 3 tablespoons for swirling. Spread half of the cheesecake filling over the chilled crust. Spoon half of the remaining raspberry sauce on top and swirl it through the filling using a toothpick or knife. Spread the remaining cheesecake filling on top and dollop the remaining raspberry sauce over it. Swirl again to create a marble effect. Cover the cheesecake tightly and refrigerate for at least 6 hours or overnight to let it set.
Serve and Enjoy: Once set, run a knife around the edge of the springform pan and carefully remove the sides of the pan. Slice and serve this refreshing and creamy dessert chilled!

How to Serve No Bake Raspberry Cheesecake

Serve your No Bake Raspberry Cheesecake chilled. It’s great on its own, but you can also add extra fresh raspberries or a dollop of whipped cream for a fancier presentation.

How to Store No Bake Raspberry Cheesecake

Store any leftovers in an airtight container in the refrigerator. It will keep well for about 3-4 days. Just make sure to cover it tightly to keep it fresh.

Tips to Make No Bake Raspberry Cheesecake

Make sure the cream cheese is at room temperature for easier mixing.
Don’t skip the chilling time; it helps the cheesecake to set properly.
Feel free to adjust the sweetness by adding more or less sugar in the raspberry sauce or cheesecake filling.

Variation

You can change the flavor of this cheesecake by using different fruits, like strawberries or blueberries, instead of raspberries. You can also add chocolate chips for a chocolate raspberry cheesecake!

FAQs

1. Can I use frozen raspberries?
Yes, you can use frozen raspberries. Just make sure to thaw them before making the sauce.

2. How long does it take to set?
The cheesecake needs at least 6 hours to set, but letting it sit overnight is best for the best texture and flavor.

3. What can I use instead of graham crackers?
You can use digestive biscuits or even crushed cookies for a different flavor of the crust.