The Best No Bake Raspberry Cheesecake for Any Occasion

Craving something sweet, creamy, and fruity without the hassle of baking? This No Bake Raspberry Cheesecake is the answer. It features a buttery graham cracker crust, a smooth, rich cream cheese filling, and a vibrant raspberry topping that steals the show. No oven, no water bath, and no stress—just mix, chill, and enjoy.

Perfect for warm weather, parties, or an easy family dessert, this recipe saves you time but delivers bakery-quality results. It’s alcohol-free and pork-free, making it suitable for a wide range of dietary needs. Whether you’re a beginner or a seasoned cook, you’ll love how quickly it comes together with everyday ingredients.

If you’re ready to create a show-stopping dessert that looks impressive but is secretly simple, you’re in the right place. Let’s explore what makes this no-bake cheesecake a recipe you’ll return to again and again.

Why You’ll Love This No Bake Raspberry Cheesecake

There’s a lot to love about this no-bake raspberry cheesecake—it’s creamy, fruity, and incredibly easy to make.

First, it’s completely oven-free, so there’s no need to fuss over baking times or cracked tops. It chills beautifully in the fridge and holds its shape like a dream. The flavor? A delicious balance of sweet raspberries, tangy cream cheese, and buttery graham cracker crunch.

This cheesecake is also super adaptable. Make it gluten-free, dairy-free, or low-sugar by swapping a few simple ingredients. Plus, it’s naturally alcohol-free and pork-free—perfect for sharing with anyone, anytime.

Great for birthdays, brunches, holidays, or just a sweet treat on a weeknight, this dessert fits any occasion. And since it’s make-ahead friendly, you can prep it in advance and relax. Once you taste it, you’ll understand why it’s a favorite.

What You’ll Need

You don’t need fancy tools or rare ingredients to make this no bake raspberry cheesecake—just a few staples you may already have on hand. Below is everything you’ll need to create the perfect layers of flavor and texture:

For the crust:

• 1 ½ cups graham cracker crumbs
• ¼ cup granulated sugar
• ½ cup unsalted butter, melted

For the filling:

• 16 oz (2 blocks) cream cheese, softened
• ¾ cup powdered sugar
• 1 tsp vanilla extract (alcohol-free if needed)
• 1 cup heavy whipping cream, cold

For the raspberry topping:

• 2 cups fresh or frozen raspberries
• ¼ cup water
• 3 tbsp granulated sugar
• 1 tbsp cornstarch mixed with 1 tbsp water (for thickening)
• ½ tsp lemon juice (optional for brightness)

Tools:

• Springform pan (8 or 9 inch)
• Mixing bowls
• Hand mixer or stand mixer
• Spatula
• Saucepan (for raspberry topping)

Everything in this recipe is accessible and flexible. You can use gluten-free graham crackers, swap dairy-free cream cheese and coconut cream if needed, or use frozen raspberries year-round. There are no processed meats or alcohol here, keeping the dessert clean and family-friendly.

How to Make No Bake Raspberry Cheesecake

Making this no bake raspberry cheesecake is surprisingly simple—just three main steps: crust, filling, and topping.

Step 1: Make the crust
In a bowl, combine 1½ cups graham cracker crumbs and ¼ cup sugar. Stir in ½ cup melted butter until the texture resembles wet sand. Press this mixture firmly into the bottom of a springform pan. Use the back of a spoon or a flat-bottomed cup to smooth it evenly. Place in the fridge to chill while you prep the filling.

Step 2: Make the cheesecake filling
In a large bowl, beat 16 oz cream cheese until smooth. Add ¾ cup powdered sugar and 1 tsp vanilla extract, and mix until creamy. In a separate bowl, whip 1 cup heavy cream to stiff peaks. Gently fold the whipped cream into the cream cheese mixture until well combined. Spread the filling over the crust and smooth the top. Chill in the fridge for at least 4–6 hours, or overnight for best results.

Step 3: Make the raspberry topping
In a small saucepan, combine 2 cups raspberries, ¼ cup water, and 3 tbsp sugar. Simmer over medium heat until the berries break down. Stir in the cornstarch slurry (1 tbsp cornstarch + 1 tbsp water) and cook until thickened. Add ½ tsp lemon juice if using. Cool completely, then spoon over the chilled cheesecake.

Slice, serve, and enjoy this fruity, creamy delight!

You Must Know

Before you begin, here are a few must-know tips to guarantee cheesecake success:

• Use block cream cheese – It’s firmer than the spreadable kind and gives a better texture.
• Chill time matters – Let the cheesecake set for at least 6 hours, preferably overnight, to hold its shape.
• Gently fold in whipped cream – Don’t stir too hard or you’ll lose the airy, fluffy texture.
• Cool your raspberry topping – Warm topping will melt the filling. Let it cool completely before adding.
• Use a springform pan – It makes removal and presentation easier.
• Double-check ingredients – Stick with alcohol-free vanilla and avoid any gelatin with pork. Plant-based options work well.

These little details make a big difference in turning a good dessert into a great one!

Perfecting the Cooking Process

Even though there’s no baking, technique still matters. Here’s how to perfect each step:

• Crust: Crush graham crackers finely and press firmly into the pan. Chill before adding the filling.
• Filling: Use softened cream cheese and beat until smooth. Whip the cream separately, then gently fold it in for a light, airy texture.
• Topping: Simmer raspberries with sugar and water, then thicken with cornstarch. Cool completely before spreading on top.
• Assembly: Smooth the filling over the crust, cover, and chill. Add topping after it’s fully set.
• Slice cleanly: Use a warm knife and wipe it between cuts for neat slices.

Mastering these steps gives you a cheesecake that looks beautiful and tastes even better—no oven needed!

Add Your Touch No Bake Raspberry Cheesecake

One of the best parts about this no bake raspberry cheesecake is how easily you can customize it to make it your own.

Want to switch the fruit?
Try blueberries, strawberries, blackberries, or even mango. You can use fresh or frozen—just adjust the sugar and thickening as needed.

Prefer individual servings?
Make mini cheesecakes in jars or muffin tins for fun, grab-and-go treats. They’re perfect for parties or lunchboxes.

Make it gluten-free or dairy-free:
Use gluten-free graham crackers or a nut-based crust. Swap the cream cheese and whipped cream for plant-based alternatives—just choose high-quality options for best texture.

Add layers of flavor:
Swirl some raspberry puree into the filling before it sets. You can also mix in a touch of lemon zest or a dash of cinnamon into the crust for extra depth.

Decorate your way:
Top with whipped cream, shaved chocolate, fresh mint, or extra berries. It’s your dessert—have fun with it!

This cheesecake is a blank canvas. Get creative and let it reflect your taste, the season, or the occasion.

Storing & Reheating

Storing your cheesecake properly keeps it fresh and flavorful:

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Refrigerator:
Cover with plastic wrap or place in an airtight container. It will stay fresh for up to 5 days. For best texture, keep it chilled until ready to serve.

Freezer:
Want to make it ahead? Freeze the cheesecake (without the topping) for up to 1 month. Wrap tightly in plastic and foil. Thaw in the fridge overnight, then add the raspberry topping before serving.

Leftover slices?
Wrap individual pieces in parchment paper and store in an airtight container. They make a perfect quick dessert anytime.

No reheating needed!
Since this cheesecake is served chilled, there’s no heating involved. Just slice and enjoy straight from the fridge.

With proper storage, you can enjoy this dessert over several days—or freeze for future cravings.

Chef’s Helpful Tips for No Bake Raspberry Cheesecake

Want to make your no bake cheesecake look and taste flawless? Here are some quick, pro-level tips:

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• Room temp cream cheese: Always let it soften fully to avoid lumps.
• Whip the cream right: Beat until stiff peaks form so your filling holds its shape well.
• Level your crust: Use a flat-bottomed glass to press the crust evenly for a clean, professional look.
• Don’t rush chilling: Giving it at least 6–8 hours ensures a firm, sliceable texture.
• Cool topping completely: Never pour warm fruit topping onto cold cheesecake—it’ll cause melting and separation.
• Clean slicing: Dip your knife in hot water, wipe between cuts, and you’ll get perfect slices every time.

These tips keep the process smooth and your final result stunning, every time you make it.

FAQ for No Bake Raspberry Cheesecake

Can I use frozen raspberries?
Absolutely. Just thaw and simmer them as directed in the topping—works great year-round.

What if I don’t have a springform pan?
You can use a deep pie dish or an 8×8-inch square pan, though serving might be a bit trickier.

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How long does it take to set?
At least 6 hours, but overnight is ideal for best texture.

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Can I make this dairy-free?
Yes! Use dairy-free cream cheese and full-fat coconut cream in place of the whipped cream.

Is it safe for kids?
Totally! It’s alcohol-free, pork-free, and uses wholesome, simple ingredients.

Can I freeze leftovers?
Yes—wrap slices well and freeze for up to a month. Thaw in the fridge before serving.

This cheesecake is easy to adapt, and most questions have simple solutions—so don’t stress!

Conclusion

A No Bake Raspberry Cheesecake is proof that you don’t need an oven—or advanced pastry skills—to create a show-stopping dessert. With its buttery crust, cloud-light filling, and bright, tangy raspberry topping, it’s the kind of treat that fits every season, every table, and almost every dietary need. You learned how to choose the right ingredients (hello, full-fat cream cheese!), why chilling is non‑negotiable, how to perfect each layer, and all the clever ways to customize it—mini jars, different fruits, gluten-free or dairy-free swaps, and more. It’s naturally alcohol-free and pork-free, so it’s easy to share confidently with family and guests.

Make it ahead for stress-free entertaining, freeze slices for future cravings, and remember those pro touches—softened cream cheese, stiffly whipped cream, a cooled topping, and a hot, wiped knife for clean cuts. Whether you serve it for a birthday, a brunch, a holiday, or just because you deserve dessert on a Tuesday, this recipe is designed to be reliable, flexible, and irresistibly delicious.