Fresh raspberry preserves spread across a fluffy cheesecake layer and served on top of a crumbly graham cracker crust, this dessert is so, so yummy! Easy and delicious, no bake Raspberry Cheesecake is perfectly in balance, a sweet yet tangy treat.
Serve in a 9x13 baking dish and no bake Raspberry Cheesecake is ideal for a crowd. Sure to be scooped right up, this is a winner for any kind of large gathering, holiday potluck or picnic.
And if you love raspberry desserts this Double Berry Custard Pie is another delicious treat and crowd pleaser option.
With a handful of ingredients no bake Raspberry Cheesecake comes together in a snap. Check out everything you need to them right here:
- Crushed Graham Crackers
- Melted Butter
- Cream Cheese
- Powdered Sugar
- Whipped Topping
- Frozen Raspberries
- Corn Starch
🍳 Step-by-Step Instructions
Made up of three flavorful layers and full of texture, no bake Raspberry Cheesecake has everything going for it!
To make the first, layer begin by mixing the graham cracker crumbs, cinnamon, salt and melted butter into a sandy like consistency. When done press your graham cracker mixture into the bottom of a 9x13 baking dish to form the crust or bottom layer. Afterwards place the dish in the fridge to chill.
While that chills begin working on the second layer, the cheesecake filling for your no bake Raspberry Cheesecake. To begin add your softened cream cheese, powdered sugar and whipped topping in a bowl.
Be sure your cream cheese is room temperature for this part. It is going to make things soooo much easier. I like to pull my cream cheese out of the fridge at the very beginning before I start in on my crust to make sure it is ready to go when I get to this step.
After getting everything in your bowl use a use a hand mixer to blend your cheesecake filling together. When the mixture is smooth use a spatula to spread the filling over the crust.
Then place the dish back into the fridge to continue chilling while you work on the next and final layer.
I know making jam from scratch sounds intimidating, but don't worry we are going to walk you through it step by step. It will all be worth it when you take your first bite of this no bake Raspberry Cheesecake!
Let's begin by first pouring one and a half bags of the frozen raspberries into a medium sauce pan over medium to low heat. When warmed a little proceed to mash up your berries using a fork. Then go ahead and add the water, sugar and corn starch to the pot.
Bring the pot to a boil, it took about five minutes for it begin to boil. Continue to stir the jam mixture for 2 to 3 minutes while it continues to boil. Making sure to not let it burn until it begins to thicken.
After allowing the mixture to boil remove the jam from the heat. Once thick, add your remaining frozen raspberries to the pot. Stir gently to combine.
Cooling the Jam
Allow the raspberry jam to cool completely before spreading on top of the cream cheese layer. The consistency of the cooled jam is chunky and thicker, but will still pour from the pot. Once cooled, remove the dish from the fridge and add the third and final layer to your dessert no bake Raspberry Cheesecake.
When done spreading the jam mixture across the top put your baking dish back into the fridge to continue chilling. You want to be sure to allow the cheesecake to set in the fridge for 2 hours before serving for best presentation.
💭 Top Tip
No bake Raspberry Cheesecake makes for an especially wonderful holiday dessert as it can easily be prepared and stored in the fridge the day before any festivities! Wrapped tightly it can chill in the fridge one to two days before planning to serve.
Which makes this a fantastic time saver for when things get crazy with hosting or preparing a large meal. And if you ask me, I think it tastes even better the next day when everything has had a chance to meld together a little bit and for the crust to soften just a tad.
If you happen to have leftover cheesecake store it in the fridge for 3 to 4 days. Or store in the freezer wrapped in cling wrap and re-wrapped in aluminum foil. When frozen the cheesecake is good for up to 6 months.
Then when ready to serve again remove the no bake raspberry cheesecake from the fridge or freezer and allow to thaw at room temperature for a bit before enjoying.
Can I use fresh raspberries instead of frozen?
You bet! If you have fresh raspberries on hand you can absolutely use them up in this sweet yet tart dessert. Just be careful when making the jam not to let your raspberries cook too fast. Try instead lowering the heat to prevent burning. And if possible use frozen raspberries when stirring the last of the berries into the jam for a little extra bite.
Can raspberry cheesecake be prepared ahead of time?
One of the things I love most about these no bake raspberry cheesecake is that they can be prepared ahead of time and stored in the fridge until ready to serve!
And if you ask me, I think it tastes even better the next day when everything has had a chance to meld together a little bit and for the crust to soften just a tad.
Can no bake Raspberry Cheesecake be frozen?
Leftover no bake raspberry cheesecake can definitely be stored in the freezer. Transfer the leftovers to a freezer safe dish for storing. You can also carefully wrap the cheesecake slices in cling wrap and then re-wrap in aluminum foil.
These slices can be stored in the freezer for up to 6 months. To serve remove from the freezer, unwrap and allow to thaw for a little bit before serving.
- 2½ cups crushed graham cracker
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- ½ cup melted butter
- 8 ounces cream cheese, softened
- 1 cup powdered sugar
- 8 ounces whipped topping
- 24 ounces frozen raspberries
- 1 cup water
- 1 cup sugar
- 3 tablespoons corn starch
- In a bowl combine crushed graham crackers, salt, cinnamon and melted butter to make your crust. It is ready when it is a sandy texture.
- Spread graham cracker mixture evenly across bottom of a 9x13 baking dish and firmly press to form the crust and bottom layer. Cover dish and place in fridge to chill.
- Combine cream cheese, powdered sugar and Cool Whip in a separate mixing bowl. Using a hand mixer combine till smooth and spread evenly over graham cracker crumb layer. Return 9x13 to the fridge to chill.
- Pour one and a half bags of raspberries into medium sauce pan over low heat. Mash raspberries with a fork.
- Add water, sugar, and corn starch to the mashed raspberries. Cook over medium heat stirring occasionally till mixture comes to a boil, roughly five minutes. Continue to stir over heat as it boils for two to three minutes and then remove from heat.
- Once removed from heat add remaining raspberries to the jam and stir them in gently and set aside to allow the jam to cool completely.
- Once cooled spread the jam mixture over the top of the cream cheese layer and graham cracker crust.
- After all layered, return the entire dish to the fridge and chill for at least 2 hours, but over night will really help the jam to set further. When jam is firm serve the dish and enjoy!
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Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 407Total Fat: 21gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 39mgSodium: 207mgCarbohydrates: 53gFiber: 4gSugar: 38gProtein: 3g