Description

This no-bake raspberry cheesecake is a refreshing and creamy dessert perfect for any occasion. Featuring a crisp graham cracker crust, smooth cream cheese filling, and a luscious homemade raspberry topping, this recipe is simple to prepare without using an oven. Ideal for warm days or when you want a quick yet elegant dessert, it sets in the refrigerator and offers vibrant fruit flavor combined with a rich, velvety texture.

Ingredients

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Crust

1 1/2 cups graham cracker crumbs
1/4 cup sugar
1/2 cup unsalted butter, melted

Cheesecake Filling

16 oz (2 cups) cream cheese, softened
1/2 cup powdered sugar
1 teaspoon vanilla extract
1 cup heavy cream

Raspberry Topping

1 1/2 cups fresh raspberries (or frozen, thawed)
1/4 cup sugar
1 tablespoon lemon juice
1 teaspoon cornstarch (optional, for thickening)

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Instructions

Prepare the crust: In a medium bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Stir until the mixture resembles wet sand, then press firmly into the bottom of a 9-inch springform pan or pie dish. Chill in the refrigerator for 10-15 minutes to set.
Make the cheesecake filling: Using a mixer, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture to maintain its light and airy texture.
Assemble and chill: Pour the cheesecake filling evenly over the chilled crust, smoothing the top. Refrigerate for at least 4 hours or overnight until the filling is fully set and firm.
Prepare the raspberry topping: In a small saucepan over medium heat, combine the raspberries, 1/4 cup sugar, and lemon juice. Cook for 5-7 minutes, stirring occasionally, until the berries break down and the mixture thickens slightly. If desired, sprinkle in cornstarch to achieve a thicker consistency. Remove from heat and allow the topping to cool to room temperature.
Finish and serve: Once the cheesecake is set, evenly spread the cooled raspberry topping over the surface. Garnish with additional fresh raspberries. Slice and serve chilled for a delightful dessert experience.

Notes

Use full-fat cream cheese and heavy cream for the best texture and richness.
For a gluten-free option, substitute graham cracker crumbs with gluten-free cookie crumbs.
If you prefer a firmer raspberry topping, ensure you add and cook the cornstarch thoroughly to avoid a raw taste.
The cheesecake can be made a day ahead and stored covered in the refrigerator.
Frozen raspberries can be used for the topping but make sure to thaw and drain excess liquid before cooking.