This No bake Raspberry cheesecake recipe is so easy that I might as well call it no effort cheesecake! You don't have to turn the oven on, no need for water bath, absolutely no fuss recipe yet maximum taste! Silky, ultra creamy lemony cheese filling meets raspberry compote in this crunchy, sweet crust that is enhanced with freezed dried raspberries for the ultimate luxurious taste. Imagine raspberry lemonade in a cheesecake format, a keeper, if I may say so myself!
This No bake Raspberry cheesecake recipe is very well balanced in sweetness and primarily focusing on lovely natural flavors like the taste of cream cheese, lemon and raspberry, of course. The taste is like a raspberry lemonade, absolutely perfect fit for summer evenings and weekends. If you are looking for popular cheesecake experience without all the hard work, try this easy No bake Strawberry Raspberry cheesecake recipe!
My Top 3 Baking Tips for home bakers
- Read the recipe carefully including my tips and recommendations on how to avoid and fix typical issues during baking. Not much issue expected while making this No bake Raspberry cheesecake recipe recipe, but you will have to pay attention to making the crust and also creaming the cheesecake filling
- Avoid using substitutes and changing the recipe unless you are aware of how to fully reformulate the recipe in order to keep the balance in texture as well as flavour. In general, reducing sugar, using poor quality cream cheese etc. will all have an impact making this No bake Raspberry cheesecake recipe
- For consistent, happy baking experience always measure your ingredients with the help of a Digital scale. Cup measurement is provided as an indicative figure only and might be used for less complex and large batch recipes however it is not an appropriate method if you want consistent results
For the crust
- Butter: Use always unsalted as you want to be in control of the quantity of the salt. I am using 82% fat content butter in all my recipes. While in most of the recipes butter needs to be on room temperature and I always recommend to avoid last minute microwaving this is an exception. The butter needs to be melted. See my notes about the “technique” below
- Biscuit: I am using Digestive biscuits to make this No bake Raspberry cheesecake recipe, Graham cracker works too. All you need is biscuit crumbs you can even bake your own biscuit if fancy making it totally from scratch
- Sugar: No need extra sugar for the crust given the biscuit already contains enough sugar plus it will be crunchy anyway
- Salt: An essential ingredient in most of the dessert recipes. Balances flavour and enhances other ingredients. This is a lovely sweet crust and I just love that extra very mild salty kick at the end
- Freezed dried raspberry: Now this is totally optional but really takes this No bake cheesecake crust to the next level both in terms of color, also in flavor. If you can´t access freezed dried raspberries, replace it with equal amount of biscuit crust
Before jumping into making this No bake Raspberry cheesecake recipe, please make sure you read my top 10 tip about the perfect No bake cheesecake crust in this tutorial!
For the cream cheese mousse
- Gelatin: It´s an odorless, tasteless and colorless thickening agent, very often used in pastries particularly in mousse cakes. Powder or sheet versions are available, in my recipes I always use sheet (1,7 g / sheet), which I found easier to handle. Simple soak the gelatin sheet into cold water for a few minutes before you need them and use it according to the recipe. Powder gelatin can be used 1:1 so when I state 1 gelatin sheet that means 1,7 g gelatin powder. Please note that gelatin is not suitable for vegetarians. Agar agar can be a good substitution for vegetarians however replacing gelatin with agar agar is not 1:1. If using agar agar check the conversion rate to gelatin on the package of the agar agar and adjust the quantity accordingly.
- Heavy cream: Also known as whipping cream, has a fat content between 36% and 40% , I usually use double cream that contains 36% fat. Use it very cold and do not substitute with vegetable based “whipping cream”. Heavy cream will make the Raspberry cheesecake filling extra smooth and creamy, effectively a mousse like consistency
- Granulated sugar: I use simple, white granulated sugar, nothing fancy . I do not use a lot of sugar in this cheesecake so feel free to adjust the quantity if desired. While heating it up with cream make sure the sugar granulates fully dissolve. If you want to learn about the different types of sugar and how to use them in baking, please read my article in here.
- Cream cheese: I always use full fat Philadelphia tub (the one that is available in Europe, not the American version) when I state cream cheese in this No bake Raspberry cheesecake recipe. I find it easy to cream (need to bring it to room temperature first) and very pleasant in taste, perfect for this No bake Raspberry cheesecake recipe. I usually beat it with a hand mixer for less than a minute, just until it becomes fluffy and increases a bit in volume to avoid over whipping
- Lemon juice: Use it freshly squeezed. It can be left out but I made this No bake Raspberry cheesecake recipe sort of in a raspberry lemonade style and the lemon goes super well with raspberries
For the raspberry topping
- Raspberry: Fresh or frozen both work well here, key is to remove majority of the seeds. I like to keep some raspberry seeds in but it can get really troublesome if you don´t remove some of them. The quantity stated in the recipe is referring to "after seeds removed"
- Sugar: Simple granulated sugar is fine to make the topping
- Lemon juice: Use a small amount freshly squeezed. Lemon juice is needed to balance the sweetness, the topping won´t taste lemony
- Gelatin: See notes above
6 Tips regarding the TECHNIQUE of making this No bake Raspberry cheesecake recipe
Making this No bake Raspberry cheesecake recipe is really so easy! Absolutely hassle-free, no need to worry about issues like water bath, cracking, collapsing etc. issues you normally have to handle during making baked cheesecakes. Yet, I have some important tips for you below so your cheesecake will turn out exactly like mine!
1. How to prepare the perfect pink raspberry cheesecake crust
Please make sure you read my top 10 tip about the perfect cheesecake crust in this tutorial!
You can use this crust for making any other kind of cheesecake or can even replace some part of the biscuit with another ingredient eg. nut, or freezed dried raspberries as I did here. This no bake cheesecake crust is super easy and I use it all the time, however I still have some important tips for you to make sure your crust will turn out neat and stable to hold the filling:
- You can use a food processor to make the biscuit crumb or do the the old fashion way and crush it in a zipped bag with a rolling pin, this latest one is perfect if doing stress baking
- Mix butter and biscuit crumb while butter is runny (melted). Butter will act like a binding agent in the recipe. Once it is cooled down in the fridge, it will set creating crunchy, but firm crust to hold the filling. You might have bad experience from the past with cheesecake crust being too crumby and not holding its shape, it’s probably due to not enough butter in the recipe
- When butter is melted the mixture might be runny depending on the temperature of the butter but do not add more biscuit crumb. If too runny, pop it into the fridge for 5 minutes, it will set very quickly into a consistency you can use making the crust
- The one and only secret of making firm, neat crust is to press crumbs firmly and evenly into side and the bottom of your cake ring. Start with the side and work your way up then when it looks neat and even, continue with the bottom. Find some equipment in your kitchen like bend a spoon and use it to really press the crust. I spent probably a good 10-15 minutes just focusing on the crust making sure that it is even on the side and really neat. Place your crust in the freezer and let it set while you prepare the filling
2. How to prepare cream cheese filling
Preparing the filling of this No bake Raspberry cheesecake recipe could not be simpler, one thing that can go wrong is over mixing instead of gently folding which would result in runny consistency. Do not attempt to cut corners and reduce the number of steps, there is a reason why we whip the ingredients separately then fold them together in a particular order. Please note, that this cream cheese filling will be used both to fill the crust, but also to decorate.
- Step 1: Prepare the gelatin mixture, boil together cream and sugar then mix gelatin sheets in. Once everything mixed, key here is to bring the mixture down to lukewarm temperature before step 2. Too warm? It will melt cream cheese in Step 2. Too cold? Gelatin will set and will be impossible to mix it with the rest of the ingredients. Do not place the mixture into the fridge to speed up the chilling process as gelatin can start to form lumps
- Step 2: Whip room temperature cream cheese until fluffy, for about a minute. Cream cheese is an interesting ingredient, it won´t get more fluffy or harder if you beat longer, in fact, it will break and become runny. I suggest to use an Electric hand mixer to avoid over beating. Fold whipped cream cheese mixture into the gelatin mixture
- Step 3: Whip heavy cream until soft peaks. Make sure heavy cream is very cold or it might be difficult to whip up. While whipping heavy cream, remember that it will go through the following stages: runny, soft peak, stiff peak then it will break and few minutes later buttermilk separates and you can make butter . For this No bake Raspberry cheesecake recipe make sure you stop at stiff peak so it will be easy to fold the mixture together and keep the mixture fluffy without breaking it. Fold whipped cream into rest of the ingredients
- Use cream cheese filling immediately. The filling must be fluffy, airy although it won´t be stiff at this point. Don´t worry, it will set in a few hours due to the gelatin added at step 1
That´s it! Remember, making this cream cheese filling in fact very easy but a step by step process. Feel free to flavour it with vanilla, a small amount of lemon juice etc.
Is it possible to make this cream cheese filling without gelatin?
Yes, but you have to use some sort of thickening ingredient otherwise mixture won’t set. Gelatin is very often used by pastry chefs whenever they make a mousse like airy dessert.
Is it possible to make this cream cheese filling without Philadephia cream cheese?
Yes, but you need to use another cream cheese then that has a similar consistency and fat content. Philadelphia is brilliant when it comes to texture and flavour but feel free to use any other full fat cream cheese you have available.
How does this cream cheese filling taste?
It is creamy, airy, has the perfect consistency for a no bake cheesecake. Taste wise, it is not too sweet with mild lemon flavour. Since the recipe is using a fair amount of cream, expect the taste very creamy as opposed to very cheesy, if that makes sense?
3. How to make the raspberry topping
You can make cheesecake with almost any topping, this one is made with a few ingredients super easily and quickly. I like to have a thick layer of fruit on top of the creamy cream cheese filling but feel free to chose the quantity according to your preference. Please note, that this raspberry topping will be used both to cover the cheesecake, but also to decorate.
Making the topping is so easy!
- Make raspberry puree by blending either frozen or fresh raspberries then remove majority of the seeds. Keep some seeds in then measure it now, the quantity in the recipe is stated after majority of the seeds are removed
- Cook raspberry puree, sugar and lemon juice until mixture slightly thickens about 10-15 minutes. Monitor the consistency as cooking time can vary depending on the saucepan, stove and whether you are using frozen or fresh raspberries. The mixture should not fully thicken, we are not aiming to make jam, but the majority of the water should evaporate
- Soak gelatin sheets into cold water
- Squeeze excess water from gelatin and stir into the raspberry mixture
- Then wait. You will have to find the perfect moment to pour the raspberry compote mixture onto the cheesecake. If too hot, it will melt the cheese cream part underneath. If too cold, the gelatin will set and you won´t be able to pour the mixture. Aim to pour the compote over when it is neither hot nor cold, somewhere in between
Please note that the quantity of the gelatin sheet will depend on how thick you cook the mixture so you might need slightly more or less.
4. How to assemble this No bake Raspberry cheesecake recipe
Patient is key when making mousse type cakes, like this No bake Raspberry cheesecake reecipe. You just can’t rush certain steps or it will make a mess. It is a super simple recipe, but you have to respect time, concretely leaving enough time in between the steps until each phase sets.
- Freeze crust for 30 minutes while preparing the cream cheese mousse filling
- Make the cream cheese filling and pipe or pour it into the cold crust
- Move cheesecake into the fridge and let it set for minimum 1-2 hours. Do not attempt to proceed with the raspberry topping before cheesecake top properly set or they will melt together
- Make the raspberry topping and let it cool to about room temp. You want it to to be warm enough to be able to pour before it sets but not hot that would melt the cheese filling part
- Once raspberry compote is on top of the cheesecake again put it back to the fridge for min 4 hours to set. Do not attempt to open the cake ring before that.
- Don´t forget to leave some cream and compote for later to decorate the cake. Cover the cream cheese filling with plastic wrap and refrigerate. In terms of the raspberry compote, best if you pour it into a piping bag and refrigerate in that
- After 4 hours carefully remove cake ring and move onto decoration
5. How to decorate this Raspberry cheesecake
As usual, decoration is totally optional but I think it really takes this No bake Raspberry cheesecake recipe to the next level and so easy!
Gently whip the leftover cream cheese filling a few times (literally few times, do not overmix it) then move it into a piping bag fitted with a round nozzle tip. In the meantime take the raspberry compote also out of the fridge and wash and prepare a few raspberries.
For the decoration start to pipe the cream cheese filling on top then place some raspberries in between the pipings randomly. After, fill the raspberries with the compote and last but not least, decorate with some greens (eg. mint) and dust with freezed dried raspberries.
6. What equipment is needed to make this No bake cheesecake
You will be pleased to hear that making this No bake Raspberry cheesecake recipe does not require too much equipment!
For assembling the cheesecake I am using a Mousse cake ring (adjustable in size) set to 16cm / 6 inches. I really like the neat tall design of it however it does not have bottom so I make one using kitchen foil. Alternatively use a spring form.
Last but least for the decoration use a Piping bag I suggest a simpleround nozzle tip but chose one according to your liking.
Want to try some of my other No-bake Cheesecakes too?
- Pistachio cheesecake recipe: I´ve made many cheesecakes in my life but this Pistachio cheesecake is special! If you are a cheesecake and pistachio lover and like to make delicious desserts without a lot of fuss, this will be a recipe you will love! A No-bake, no problem recipe! Recipe in here
- Oreo cheesecake recipe: Crunchy, decorative Oreo crust filled with extra smooth vanilla cream cheese mousse with hidden Oreo pieces! This No-bake Oreo cheesecake is super light and taste amazing with just the right amount of sweetness! A dream come true! Recipe in here
- Strawberry cheesecake recipe: Strawberry cheesecake is one of the most popular desserts all around the world and no wonder why! It is phenomenal as the silky ultra cream cheese filling meets the fruity strawberry compote in crunchy, sweet crust. Recipe in here
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RECIPE CARD - No bake Raspberry cheesecake
- 140 g Unsalted butter
- 280 g Biscuit crumb Eg. Graham cracker or Digestive
- 20 g Freezed dried raspberry
- Pinch of salt
- 3 Gelatine sheet 1 gelatin sheet: 1,7g
- 90 g Heavy Cream
- 100 g Granulated sugar
- 65 g Lemon juice freshly squeezed
- 300 g Cream cheese ex. Philadelphia full fat
- 270 ml Heavy Cream cold
- 400 g Raspberry puree measure after removing majority of the seeds
- 100 g Granulated sugar depends on sweetness of your fruit
- 20 g Lemon juice freshly squeezed
- 3 Gelatin sheets depends on the thickness of topping
US customary cup measurement is an indicative figure only. Measure the ingredients with a digital scale by weight (gram). Baking is art but also science which requires precision and accuracy.
- Start with melting butter in microwave then let it cool down slightly while preparing the biscuit crumbs
- Biscuit crumbs can be made in food processor or by using a zip bag and rolling pin. Mix crumbs with with the warm but not hot butter and pinch of salt until it comes together
- Line a spring form or Mousse cake ring (adjustable in size) (set it to 16cm / 6 inches) with the mixture and press it flat evenly and tightly starting with the side then moving onto the bottom. If the mixture is too runny, place it into the fridge for a few minutes. Once the crust evenly distributed, place it into the freezer while preparing the filling
Cream cheese filling
- Soak gelatin into cold water
- Heat the smaller amount of heavy cream (90g) with sugar until sugar dissolves and the mixture is simmering
- Squeeze excess water from gelatin and stir into the mixture then stir in lemon juice. Let gelatin mixture come to room temp.
- In a separate bowl whip heavy cream until soft peaks and very gently, using a Rubber spatula fold into the cream cheese mixture. It must stay light and fluffy before pouring into the crust.
- Pour or pipe filling into the crust and smooth the top with an Offset spatula. Place it into the fridge for 1-2 hours until filling top properly set
- Set some filling aside, cover with plastic wrap for the decor and refrigerate
- Soak gelatin into cold water. Cook raspberries, sugar, lemon juice for about 10 minutes until mixture slightly thickens and some water evaporates
- Squeeze excess water from gelatin and stir into the fruitmixture. Let topping slightly cool to about room temp before pouring it onto the cheesecake. Make sure you do not wait to long neither as gelatin will set in the topping
- Leave cheesecake now with the topping on it to set in the fridge for min 4 hours
- Once cheesecake set, very carefully remove the ring / spring form
- Decorate with the remaining cream cheese filling, fresh raspberries, raspberry compote and some mint leaves