This No Bake Raspberry Cheesecake is made with just SIX ingredients and perfect for summer! Uses fresh or frozen raspberries and includes full step by step recipe video.
Table of Contents
- Why we love this No Bake Raspberry Cheesecake:
- How to make No Bake Raspberry Cheesecake:
- Can you substitute frozen raspberries for fresh?
- How to tell if a No Bake Cheesecake is set:
- How to store No Bake Raspberry Cheesecake:
- Can you freeze No Bake Raspberry Cheesecake?
- Variations on No Bake Raspberry Cheesecake:
- Check out even more recipes for No Bake Cheesecakes!
- No Bake Raspberry Cheesecake Recipe
So you probably know how much I love a good No Bake Cheesecake — especially when the recipe calls for only SIX ingredients like this No Bake Raspberry Cheesecake.
This No Bake Raspberry Cheesecake is the first recipe in my Six Ingredient Summer series this month, with a new six ingredient recipe and full step by step vide every Monday.
Let me tell you!
First, we are a family of cheesecake lovers.
This fresh raspberry take is one of our favorites for summer!
Second, it’s a simple dessert to throw together.
All you need to do is make an easy cookie crumb-based crust (which is completely no bake!) and then you make a decadent filling using only a handful of ingredients. Add the filling to the crust and refrigerate as long as you can handle it (honestly, this is the hardest part!)
I like to use seasonal raspberries if they’re available, but I’ve provided some tips for using frozen raspberries for those times when you’re in a pinch.
Third, it is so easy to customize because we are cooking down our fruit. You can use pretty much any fresh or frozen fruit and make a hundred different variations!
- Always use room temperature cream cheese when making a no bake cheesecake. Cold cream cheese will break into tiny lumps that won’t fully incorporate into the filling. Running low on time? Cut the cold cream cheese into cubes to warm it up faster.
- Make your raspberry sauce: Puree and strain your raspberries, then cook on the stovetop with sugar and corn starch to sweeten and thicken. You know I’m not about unnecessary steps, so if I’m cooking raspberry sauce to make cheesecake, it’s necessary! Cooking the raspberries takes care of some of the sourness and also thickens them, so that they don’t dilute our filling and cause it to be too soft.
- Beat the cream cheese mixture until fluffy and smooth. Don’t rush this step! The ingredients must be fully incorporated or the cheesecake won’t set properly.
- Taste before you pour. Do a taste test before pouring the cream cheese mixture into the crust. Add sugar or a squeeze of lemon juice if the batter tastes overly sweet or tart.
- Chill for at least 8 hours. If you have the time, overnight is even better!
Absolutely! Thaw the frozen berries before making the raspberry puree and proceed with the recipe. If the puree seems too thin, add an extra ½ tablespoon of cornstarch dissolved in water to the raspberry mixture and cook until thickened further.
I also like to use frozen raspberries in my recipe for No Bake White Chocolate Raspberry Cheesecake!
If your No Bake Raspberry Cheesecake has been in the fridge for a minimum of 8 hours, it should be completely set.
You’ll know it’s ready to eat when you give the pan a jiggle and it nothing moves!
Once this No Bake Raspberry Cheesecake is set it can be stored in the fridge for up to 4 days.
Use fresh ingredients and keep the cheesecake well covered to preserve the taste and texture of the dessert.
- Don’t freeze No Bake Raspberry Cheesecake before it has set. Freezing the softened cream cheese mixture will prevent it from setting up completely.
- Freeze the prepared recipe to enjoy later on. Wrap the entire cheesecake, individual slices, or leftovers in plastic wrap and an outside layer of tinfoil. Freeze for up to 3 months.
- Defrost in the fridge. Remove tinfoil and allow the cheesecake to thaw in the fridge for 2-4 hours before serving.
- Swap out the graham cracker crumbs with another kind of cookie — lemon cookies, vanilla wafers, and gingersnaps would all work well in this recipe!
- Try a different variety of berry! Blueberries, blackberries, and sliced strawberries will all work well. Adjust the amount of sugar depending on the natural sweetness of the berry (super-sweet berries will need less while tart berries might require more sugar).
- Add a tablespoon of unsweetened cocoa powder to the cheesecake batter for a delicious chocolate raspberry riff on the original.
- No Bake Strawberry Cheesecake
- No Bake Lemon Cheesecake
- No Bake Oreo Cheesecake Recipe
- No Bake Chocolate Cheesecake
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- 2 1/2 cups graham cracker crumbs
- 1/2 cup melted butter
- 340 grams fresh raspberries* (1 12oz containers)
- 1 3/4 cup granulated sugar divided
- 2 tablespoons corn starch
- 750 grams cream cheese 3 8oz packages, room temperature
- whipped cream and raspberries for garnish
- Line a 9" springform pan with parchment paper if desired – optional.
- In a medium bowl, stir together graham cracker crumbs and melted butter. Press firmly into the bottom and 1" up the sides of the springform pan.
- Puree raspberries using a food processor or blender, then strain through a fine mesh sieve to remove seeds.
- Add raspberry puree (you should get about 1 cup puree) to a medium pan, along with 3/4 cup granulated sugar and corn starch. Whisk until thoroughly combined.
- Cook over medium heat until thickened, stirring frequently, about 5 minutes. Set aside to cool slightly.
- In a large bowl, beat the cream cheese until smooth with an electric mixer.
- Add 1 cup granulated sugar and beat until fluffy and smooth. Add 1 cup raspberry puree (almost all of it! You will have just a few tablespoons left over) and beat until incorporated.
- Taste filling and adjust sweetness as needed.
- Pour into prepared crust. Top with spoonfuls of remaining sauce, and swirl slightly.
- Refrigerate at least 8 hours, but overnight will give best results.
- Garnish with whipped cream and additional raspberries as desired before serving.
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