If you’re on the lookout for a dessert that dazzles with its fresh, fruity brightness and creamy, dreamy texture without ever needing to turn on the oven, then this No Bake Raspberry Cheesecake Recipe is your perfect match. It combines a buttery, crumbly raspberry-infused crust with a luscious, velvety cream cheese filling, topped by a vibrant raspberry glaze that’s tart and sweet in all the right ways. This cheesecake not only looks stunning but is wonderfully light, refreshing, and ideal for those warm days when baking feels like too much effort. It’s a guaranteed crowd-pleaser, and once you try it, it will quickly become one of your favorite go-to desserts to share with friends and family.

Ingredients You’ll Need

The image shows two stages of making a dessert in a tall, round crust with a reddish-brown color and a rough texture. On the left side, there is a white round crust placed on a white marbled surface, filled with a smooth, creamy, off-white layer being leveled with a silver spoon held by a woman's hand. On the right side, the crust is on a golden plate on the same white marbled surface, and a thick, deep red sauce with a textured surface is being poured from a red piping bag into the crust, filling it almost to the top. Photo taken with an iphone --ar 4:5 --v 7

Getting ready to make this show-stopping No Bake Raspberry Cheesecake Recipe is a breeze thanks to a handful of simple yet essential ingredients. Each plays a pivotal role: from the buttery richness of the crust to the creamy tang of the filling, and the bright, glossy raspberry topping that gives the cheesecake its signature flavor and inviting color.

Unsalted butter (140 g): Provides the rich, golden base that holds the crust together with the perfect buttery flavor.
Biscuit crumb (280 g): Use Graham crackers or Digestive biscuits for a crumbly, crunchy texture in the crust.
Freeze-dried raspberries (20 g): Adds an intense raspberry punch and beautiful specks of color within the crust.
Pinch of salt: Enhances all the flavors and balances the sweetness throughout the dessert.
Gelatine sheets (3 + 2.5 sheets): Essential for setting the filling and the raspberry topping without baking.
Heavy cream (90 g + 270 ml): Delivers the smooth, fluffy texture in the cheesecake filling and adds richness.
Granulated sugar (100 g + 100 g): Sweetens both the creamy filling and the raspberry glaze just right.
Lemon juice (65 g + 20 g): Gives a refreshing tang that brightens the whole cheesecake.
Cream cheese (300 g): The star of the dish, lending luscious creaminess and body to the cheesecake.
Raspberry puree (400 g): The luscious fruit base for the topping that’s both vibrant in flavor and color.

How to Make No Bake Raspberry Cheesecake Recipe

Step 1: Prepare the Raspberry-Infused Crust

Start by gently melting the unsalted butter and let it cool slightly — this will help bind the biscuit crumbs without cooking them. Crush the biscuits finely, either in a food processor with freeze-dried raspberries or by hand with a rolling pin inside a ziplock bag. This blend creates a swirl of raspberry flavor and crunchy texture. Mix the crumbs with the melted butter and a pinch of salt until the mixture sticks together. Press this vibrant crumb mixture evenly into your springform pan, coating the sides and base for that perfect crust foundation. Then, pop it in the freezer to firm up while you create the filling.

Step 2: Make the Creamy Cheesecake Filling

Soak 3 gelatin sheets in cold water to soften. Next, warm 90 grams of heavy cream with 100 grams of sugar over low heat, stirring until the sugar dissolves, and bring the mixture to a simmer. Remove from heat and stir in the softened gelatin sheets and fresh lemon juice, then allow the mixture to cool to room temperature. Meanwhile, beat the cream cheese until fluffy using an electric mixer, and gently fold in the remaining cold heavy cream and the gelatin mixture for a velvety texture. Separately, whip the larger batch of heavy cream until soft peaks form and delicately fold it into the cream cheese base, creating a luscious, airy filling.

Step 3: Assemble and Chill the Cheesecake Filling

Pour or pipe the cheesecake filling over your chilled crust, leaving a small border at the top for the delicious raspberry topping. Use an offset spatula to smooth the surface evenly. Place the cheesecake in the refrigerator for 1 to 2 hours until it firms up nicely. Don’t forget to set aside a small portion of this filling if you want to use it later for decoration — cover and chill it well.

Step 4: Prepare the Raspberry Topping

For that beautiful finishing touch, mash fresh raspberries and strain through a sieve to eliminate most of the seeds, resulting in a smooth raspberry puree that tastes like summer in a spoon. Soak the remaining gelatin sheets in cold water and heat the puree with sugar and lemon juice in a saucepan, stirring until it thickens slightly. Remove from heat, add the drained gelatin sheets, and stir until fully dissolved. Let this topping cool to room temperature before carefully pouring it over your set cheesecake. Then refrigerate the entire cake for at least 4 hours to achieve the perfect set.

Step 5: Decorate and Serve

After your cheesecake has set beautifully, remove it gently from the ring or springform pan. Use the reserved cream cheese filling to pipe delicate rosettes or decorative swirls on top. Garnish generously with fresh raspberries, a little raspberry compote, a zesting of fresh lemon, and mint leaves for that extra pop of color and freshness. Your No Bake Raspberry Cheesecake Recipe is now ready to impress!

How to Serve No Bake Raspberry Cheesecake Recipe

The dessert is a round cake with three visible layers. The outer crust is thick, rough, and crumbly with a reddish-brown color. Inside, the bottom layer is a smooth, creamy white filling. Above it is a thin, dark red jelly-like layer. The top layer shows small dollops of white cream decorated with whole fresh red raspberries and tiny green mint leaves scattered on top. The cake sits on a shiny gold board with a white marbled background. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh raspberries are a natural choice for garnishing, adding juiciness and bright flavor. Sprinkle freshly grated lemon zest over the top to infuse a lively citrus aroma that balances the sweetness. A few mint leaves bring a pop of green and a refreshing herbal note that pairs wonderfully with raspberries.

Side Dishes

This cheesecake is delightful on its own but pairs beautifully with a light fruit salad or a scoop of vanilla bean ice cream. For a cozy twist, serve alongside a warm berry compote or drizzle with a raspberry coulis to amplify the fruity experience.

Creative Ways to Present

Try serving individual portions in clear glasses layered with crumbled biscuit and fresh berries for a deconstructed feel. Alternatively, create mini no-bake cheesecakes in jars for charming, portable desserts perfect for gatherings or picnics. You can also dust the top lightly with powdered sugar before serving for a delicate, elegant finish.

Make Ahead and Storage

Storing Leftovers

Keep your No Bake Raspberry Cheesecake Recipe refrigerated in a covered container or wrapped tightly with plastic wrap. It will stay fresh and creamy for up to 3 days, though enjoying it within two days guarantees the best texture and flavor.

Freezing

If you want to make this cheesecake ahead of time for a special occasion, it freezes well. Wrap it securely with plastic wrap and aluminum foil to prevent freezer burn, and store for up to one month. Thaw it overnight in the refrigerator before serving for a perfectly maintained texture.

Reheating

This cheesecake is best served chilled and doesn’t require reheating. Simply remove it from the fridge a little before serving to let it soften slightly for the creamiest mouthfeel.

FAQs

Can I use powdered gelatin instead of sheets in this No Bake Raspberry Cheesecake Recipe?

Absolutely! Use the equivalent amount of powdered gelatin—typically one tablespoon of powdered gelatin replaces about two gelatin sheets. Make sure to bloom and dissolve it properly in cold water before mixing it into the recipe for the best results.

What can I substitute for freeze-dried raspberries if I can’t find them?

If freeze-dried raspberries aren’t available, you can use fresh or frozen raspberries mashed finely, though they might add some moisture to the crust. Alternatively, adding a bit of raspberry jam or extract can enhance the flavor, but the texture will differ slightly.

Is it possible to make this cheesecake vegan or dairy-free?

While this recipe relies on cream cheese and heavy cream for its signature texture and taste, you could experiment with vegan cream cheese and coconut cream. Keep in mind that setting agents might differ, and results may vary from the classic version.

How do I prevent the raspberry topping from being too runny?

Ensuring the gelatin is fully dissolved and allowing the raspberry puree to thicken slightly on the stove before cooling helps the topping set beautifully. Be sure to chill the cheesecake for at least 4 hours to allow the topping to firm up as intended.

Can I make this cheesecake in different sizes?

Yes, you can adjust the size of your pan or mold but remember to scale the ingredients accordingly. A smaller pan will result in a thicker cheesecake, while a larger pan might need a longer chilling time to set properly.

Final Thoughts

This No Bake Raspberry Cheesecake Recipe brings together the best of creamy indulgence and vibrant fruitiness without any oven hassle. It’s a treat that feels special yet is simple enough to whip up anytime. I can’t recommend it enough for your next celebration or casual get-together—once you try it, I promise it will steal the spotlight every time.