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No Bake Raspberry Cheesecake - A Creamy, Fresh, and Easy Dessert

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Prep Time 20 minutes
Total Time 20 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • For the crust: 2 cups (200 g) graham cracker crumbs or digestive biscuit crumbs
  • 6 tablespoons (85 g) unsalted butter, melted
  • 2 tablespoons granulated sugar (optional)
  • Pinch of salt
  • For the raspberry sauce and topping: 2 cups (250 g) fresh or frozen raspberries, divided
  • 1/3 cup (65 g) granulated sugar
  • 1 tablespoon lemon juice
  • 2 teaspoons cornstarch mixed with 2 teaspoons cold water
  • 1 teaspoon vanilla extract (optional)
  • For the cheesecake filling: 16 oz (450 g) full-fat cream cheese, softened
  • 3/4 cup (90 g) powdered sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon zest (optional, but brightens flavor)
  • 1 tablespoon lemon juice
  • 1 cup (240 ml) cold heavy whipping cream
  • To finish: 1 cup (125 g) fresh raspberries for garnish
  • Thin lemon slices or mint leaves (optional)

Method
 

  1. Prep the pan: Line the bottom of a 9-inch (23 cm) springform pan with parchment. Lightly grease the sides if you like for easier release.
  2. Make the crust: In a bowl, mix graham crumbs, sugar, and salt. Stir in melted butter until the mixture feels like damp sand and clumps when pressed.
  3. Press and chill: Firmly press the crust into the bottom of the pan and slightly up the sides. Use the bottom of a measuring cup to compact it. Chill for 15–20 minutes.
  4. Cook the raspberry sauce: In a small saucepan, add 1 1/2 cups raspberries, sugar, and lemon juice. Cook over medium heat, stirring, until the berries break down and release juices, about 5 minutes.
  5. Thicken the sauce: Stir in the cornstarch slurry and cook 1–2 minutes until glossy and thick. Remove from heat, stir in vanilla if using, and let cool to room temperature. Reserve the remaining 1/2 cup raspberries for folding or garnish.
  6. Beat the cream cheese: In a large bowl, beat cream cheese until very smooth, about 2 minutes. Scrape the bowl. Add powdered sugar, vanilla, lemon zest, and lemon juice. Beat until creamy and no lumps remain.
  7. Whip the cream: In a separate cold bowl, whip the heavy cream to stiff peaks. Do not overbeat; it should be firm but still silky.
  8. Combine gently: Fold one-third of the whipped cream into the cream cheese to lighten it. Fold in the remaining whipped cream until no streaks remain.
  9. Flavor the filling: Fold in 1/3 to 1/2 cup of the cooled raspberry sauce to create a light ripple. You can keep it marbled or fully mix for a pink filling. Avoid overmixing.
  10. Assemble: Spoon the filling over the chilled crust. Smooth the top with an offset spatula.
  11. Top with sauce: Spread the remaining raspberry sauce over the top in a thin, even layer. Add a handful of the reserved raspberries on top if you like.
  12. Chill to set: Cover and refrigerate at least 6 hours, preferably overnight, until the cheesecake is firm and sliceable.
  13. Release and serve: Run a thin knife around the edge before unclipping the springform. Garnish with fresh raspberries, lemon slices, or mint. Slice with a hot, dry knife for clean cuts.