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No Bake Raspberry Swirl Cheesecake - Creamy, Fresh, and Effortless

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

Ingredients
  

  • For the crust: 1 1/2 cups (150g) graham cracker crumbs (or digestive biscuits)
  • 6 tablespoons (85g) unsalted butter, melted
  • 2 tablespoons granulated sugar
  • Pinch of salt
  • For the raspberry swirl: 1 1/2 cups (180g) fresh or frozen raspberries
  • 3 tablespoons granulated sugar
  • 1 teaspoon lemon juice
  • 1 teaspoon cornstarch mixed with 2 teaspoons water (slurry)
  • For the cheesecake filling: 16 ounces (450g) full-fat cream cheese, room temperature
  • 2/3 cup (135g) granulated sugar
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon lemon juice
  • 1 cup (240ml) cold heavy whipping cream
  • 1/2 cup (120g) sour cream (or plain Greek yogurt)
  • 1 packet (2 1/4 teaspoons) unflavored gelatin + 3 tablespoons cold water (optional, for extra stability)
  • Pinch of salt
  • Equipment: 9-inch springform pan
  • Electric mixer
  • Small saucepan and fine-mesh strainer
  • Rubber spatula

Method
 

  1. Prep the pan: Line the bottom of a 9-inch springform pan with parchment. Lightly grease the sides if you like for clean edges.
  2. Make the crust: Stir graham crumbs, sugar, and salt with the melted butter until evenly moistened. Press firmly into the bottom of the pan, using the bottom of a measuring cup to compact. Chill while you make the filling and swirl.
  3. Cook the raspberry sauce: In a small saucepan, combine raspberries, sugar, and lemon juice over medium heat. Cook 3–5 minutes, stirring and mashing until juicy and bubbling.
  4. Thicken and strain: Stir in the cornstarch slurry and cook 1 more minute until slightly thickened. Push through a fine-mesh strainer to remove seeds. Let it cool to room temperature. It should be pourable but not watery.
  5. Bloom the gelatin (optional): Sprinkle gelatin over 3 tablespoons cold water in a small bowl. Let stand 5 minutes, then warm gently in the microwave in 5–10 second bursts until dissolved and clear. Cool to lukewarm.
  6. Beat the cream cheese: In a large bowl, beat cream cheese, sugar, salt, vanilla, and lemon juice until smooth and fluffy, about 2 minutes. Scrape the bowl.
  7. Add sour cream: Mix in sour cream until silky.
  8. Whip the cream: In a separate bowl, whip heavy cream to medium-stiff peaks. Don’t overbeat.
  9. Stabilize (if using gelatin): With the mixer running on low, stream the lukewarm dissolved gelatin into the cream cheese mixture. Mix just to combine.
  10. Fold it together: Gently fold the whipped cream into the cream cheese base in two additions until no streaks remain. The mixture should be thick and airy.
  11. Assemble: Spoon half the cheesecake filling over the chilled crust and smooth the top. Drizzle a few spoonfuls of raspberry sauce and swirl gently with a skewer or butter knife. Add the remaining filling, smooth again, then dot more raspberry sauce and swirl lightly on the surface. Reserve any extra sauce for serving.
  12. Chill to set: Cover the pan and refrigerate at least 6 hours, ideally overnight, until firm enough to slice cleanly.
  13. Release and serve: Run a thin knife around the edge, unclasp the ring, and transfer to a platter. Slice with a hot, dry knife for neat wedges. Serve with extra raspberry sauce if desired.