No Bake Raspberry Cheesecake

This No Bake Raspberry Cheesecake recipe has a silky cream cheese filling, tangy raspberry compote, and a crunchy crust enhanced with freeze-dried raspberries for the ultimate luxurious taste.

Jump to:

• 🌟Why this is the best recipe
• 📝 Ingredient notes
• 👩‍🍳How to make this recipe
• 👩‍🍳Storage and Freezing
• 📚Flavor Variations & Substitutions
• 🎓Expert Tips
• 🥣 Equipment notes
• ❓Recipe FAQs
• 👩‍🍳Other easy cheesecake recipes
• No Bake Raspberry Cheesecake

🌟Why this is the best recipe

1. It's so easy – As fancy as it looks, this is a super simple raspberry cheesecake recipe, and you don't even need to turn the oven on. No bake, no water bath, and no hassle! This is one of my favorite berry desserts for a reason.
2. It's super delicious – I never compromise on taste! This easy, no-bake raspberry cheesecake is well-balanced in sweetness and focuses on the natural fruit flavors of lemon and raspberry alongside rich and tangy cream cheese.
3. It's super pretty - This pretty pink dessert is the perfect fit for summer evenings and weekends, and if you are looking for a popular cheesecake dessert without all the hard work, try this recipe!
4. And no special equipment  – There are no complex techniques, ingredients, or bits of equipment needed for this easy raspberry cheesecake.

📝 Ingredient notes

For the cheesecake crust that is flavored with raspberry

1. Unsalted butter - I use European-style 82% fat-content unsalted butter in all my recipes.
2. Biscuits/cookies - You will need hard biscuits, cookies, or crackers, e.g., Graham crackers or Digestive biscuits.
3. Salt - This works as a flavor enhancer and balances the sweetness perfectly, so don't skip it!
4. Freeze-dried raspberries - This takes a no-bake cheesecake crust to the next level in both color and flavor! But if you can´t access freeze-dried raspberries, replace them with an equal amount of the biscuit crumbs.

Please read my tutorial on making a perfect cheesecake crust before making this no bake raspberry cheesecake recipe.

🛒 You’ll find detailed measurements for all Ingredients in the printable version of the Recipe Card at the bottom of this post

For the cheesecake part

1. Gelatin - I use sheet gelatin, which just needs to be soaked in water. You can also use powdered gelatin in equal weight, so instead of a 1.7g sheet of gelatin, use 1.7g of powdered gelatin. For a plant-based alternative, read my gelatin article to make a substitution.
2. Heavy whipping cream - Heavy cream makes the raspberry cheesecake filling extra smooth and creamy. Use very cold heavy cream with a fat content between 36% and 40%.
3. White granulated sugar - I do not use a lot of granulated sugar in this no-bake raspberry cheesecake but feel free to adjust the quantity if desired.
4. Cream cheese - When I make an easy raspberry cheesecake, Philadelphia is my first choice. I find it easy to cream (from room temperature), but you can use any good quality, full-fat alternative.
5. Freshly squeezed lemon juice - For a delicious raspberry lemonade cheesecake flavor.

🛒 You’ll find detailed measurements for all Ingredients in the printable version of the Recipe Card at the bottom of this post

For the raspberry topping

1. Raspberry - Either fresh or frozen raspberries will work well.
2. Sugar - Use granulated sugar in the raspberry cheesecake topping.
3. Lemon juice - This perfectly balances the sweetness.
4. Gelatin - See my notes above.

🛒 You’ll find detailed measurements for all Ingredients in the printable version of the Recipe Card at the bottom of this post

👩‍🍳How to make this recipe

1. How to make raspberry-flavored cheesecake crust

1. Prepare a 16 cm/6 inches pan.
2. Melt the butter and allow it to cool slightly.
3. Blend the crackers/biscuits and freeze-dried raspberries in a food processor, or place both ingredients into a ziplock bag and crush with a rolling pin.
4. Mix the melted butter and raspberry Graham cracker crumbs (or other) together with a pinch of salt.
5. Press the crumb mixture firmly into your pan's side and bottom.
6. Place the crust in the freezer for 30 minutes whilst you prepare the cream cheese mousse filling.

💡 Top Tip: A bent spoon is the best tool to press the crust into the pan. It takes me 10-15 minutes to make sure that it is really even and neat.

2. How to assemble the no bake raspberry cheesecake

1. Place the gelatin sheets for the cream cheese filling in cold water for a few minutes until they soften.
2. Heat the smaller amount of heavy cream with the sugar in a saucepan over medium heat and bring to a simmering point.
3. Squeeze the water from the gelatin sheets, stir them into the warm cream mixture, and then stir in the lemon juice. Remove from the heat and allow it to come back to room temperature.
4. Whip the room-temperature cream cheese in a mixing bowl with an electric hand mixer, and then fold in the cream and gelatin mixture using a rubber spatula.
5. Whisk the remaining (cold) heavy cream until it has soft peaks. Fold it into the cream cheese mixture very gently using a rubber spatula. Pour the mixture into the cheesecake crust and refrigerate for 1-2 hours. For the decoration, leave some and let it set in the fridge.
6. Make the raspberry compote. Push the raspberries through a sieve to remove most of the seeds, and then cook the raspberry sauce in a saucepan for 10-15 minutes with the sugar and lemon juice until the mixture thickens slightly.
7. Soak the other gelatin sheets in water, then squeeze them out and stir into the warm raspberry puree mixture. Take off the heat and allow to cool slightly. Pour the raspberry compote onto the cheesecake and place it in the fridge to set for a minimum of 4 hours before decorating and serving.

💡 Top Tip: Do not allow the raspberry compote to cool completely to room temperature or it will set. But if you pour it onto the cheesecake too hot, it will melt the cream cheese filling. Somewhere in between is the sweet spot.

👩‍🍳Storage and Freezing

This no-bake raspberry cheesecake is best served within 24 hours; however, it can be stored in the fridge for 2-3 days in an air-tight container.

You can freeze the cheesecake crust before filling it or freeze the finished cheesecake. However, it might lose some of its crunch & creamy consistency.

📚Flavor Variations & Substitutions

You can use this crust for making any other kind of cheesecake and add spices like cinnamon or even replace some of the biscuits with nuts. If you are baking around a dietary restriction of preference, be sure to check out my baking guides to make the right swaps and substitutions.

Other hard biscuits can be substituted in the cheesecake base, too. For example, Oreo cookies, ice cream cones, pretzels, or any homebaked hard biscuit. However, check their fat content, as you may need to reduce the amount of butter in the recipe.

If you love lemon raspberry desserts, try this Lemon Raspberry Pie from Jennifer.

🎓Expert Tips

1. Measure the fresh raspberries after you have sieved the puree to remove the seeds, and not before.
2. Only whip the cream cheese for around a minute until it's fluffy. It can break and go runny if you overwhip.
3. Similarly, do not overwhip the cream; stop before stiff peaks form.
4. Decorate your no-bake raspberry cheesecake with any leftover cream cheese filling using a piping bag fitted with a round nozzle tip. Pipe the filling on top of the cheesecake and place some raspberries, then garnish with fresh mint, lemon zest, crumbled freeze-dried raspberries, and dusted powdered sugar.

🥣 Equipment notes

Always measure your ingredients in grams using a digital scale. Baking is about precision. Use a rolling pin to crush the crumbs for the Graham Cracker crust (or other).

I use a mousse cake ring (adjustable in size) set to 16 cm/6 inches to make this cheesecake. I really like the neat results, and I make a base using the bottom of a springform pan and kitchen foil! Alternatively, use a springform pan.

You can make this no-bake raspberry cheesecake in a bigger or smaller pan, but adjust the quantity of the ingredients accordingly.

For pressing the crumb together, I use a tablespoon that you can bend; it´s that simple!

Use an Electric hand mixer to whip the cream cheese and heavy cream, and a Rubber spatula to fold the whipped cream in gently.

Decorate this raspberry cheesecake with a Piping bag fitted with a simple 1A Round nozzle tip.

❓Recipe FAQs

👩‍🍳Other easy cheesecake recipes

If you love easy no bake raspberry cheesecake recipes, try these:

I also recommend this delicious Lemon Blueberry cheesecake from fellow blogger Louisa!