Description

This No Bake Raspberry Cheesecake is a delightfully creamy and refreshing dessert that requires no oven time. Featuring a buttery graham cracker crust, smooth cream cheese filling, and a tangy homemade raspberry topping, it’s perfect for warm days or when you want an easy yet impressive dessert. Chill for at least 4 hours to let the flavors meld into a luscious cheesecake that’s bursting with fresh berry goodness.

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 the graham cracker crumbs, sugar, and melted butter. Stir the mixture until it resembles wet sand. Press the mixture firmly into the bottom of a 9-inch springform pan or pie dish to form an even crust. Chill in the refrigerator for 10-15 minutes to set.
Make the cheesecake filling: Beat the softened cream cheese, powdered sugar, and vanilla extract in a bowl until the mixture is 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, combining carefully to maintain the airiness.
Assemble the cheesecake: Pour the cheesecake filling over the chilled crust, smoothing it into an even layer. Place the cheesecake in the refrigerator and chill for at least 4 hours or preferably overnight until fully set.
Prepare the raspberry topping: In a small saucepan, combine the raspberries, sugar, and lemon juice. Cook over medium heat for 5-7 minutes, stirring occasionally until the berries break down and the mixture thickens slightly. If desired, dissolve the cornstarch in a little water and add it to the saucepan to thicken the topping further. Allow the topping to cool to room temperature.
Serve: Once the cheesecake has set, pour the cooled raspberry topping evenly over the surface. Garnish with fresh raspberries as desired. Slice the cheesecake and serve chilled for a refreshing dessert experience.

Notes

The crust can be pressed firmly to prevent crumbling when slicing the cheesecake.
Using room temperature cream cheese helps achieve a smoother filling.
For a thicker raspberry topping, do not skip the optional cornstarch step.
The cheesecake is best served chilled and stored in the refrigerator for up to 3 days.
You can substitute fresh raspberries with frozen ones; just thaw completely and drain excess juice before cooking.