Description

This No-Bake Raspberry Cheesecake is a luscious and creamy dessert perfect for summer. Featuring a crunchy graham cracker crust, a silky cream cheese filling whipped to airy perfection, and a fresh raspberry topping with a sweet jam glaze, this cheesecake requires no baking and is simple to prepare. Ideal for any occasion, it offers a refreshing and indulgent treat that sets beautifully in the refrigerator.

Ingredients

Scale

For the crust:

1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
6 tablespoons unsalted butter, melted

For the filling:

16 ounces cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla extract
1 cup heavy whipping cream

For the topping:

1 1/2 cups fresh raspberries
2 tablespoons raspberry jam
1 tablespoon water

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Instructions

Prepare the crust: In a bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the texture resembles wet sand. Press the mixture firmly into the bottom of a 9-inch springform pan or pie dish, forming an even crust layer. Place the crust in the refrigerator to chill while you prepare the filling.
Make the filling: In a large bowl, beat the softened cream cheese with powdered sugar and vanilla extract until smooth and fluffy. In a separate bowl, whip the heavy cream to stiff peaks. Gently fold the whipped cream into the cream cheese mixture until fully combined and airy. Spoon this filling over the chilled crust and smooth the top evenly.
Prepare the topping: In a small saucepan over low heat, combine the raspberry jam and water. Stir until melted and smooth, then remove from heat and let cool slightly. Gently toss in the fresh raspberries to coat them with the glaze. Spoon the raspberry mixture evenly over the cheesecake filling.
Chill the cheesecake: Refrigerate the assembled cheesecake for at least 4 to 6 hours, or preferably overnight, to allow it to set completely. Once set, slice the cheesecake and serve chilled for the best taste and texture.

Notes

For a more intense raspberry flavor, blend some raspberries into the filling before folding in the whipped cream.
You can use frozen raspberries instead of fresh; just thaw and drain them thoroughly before topping.
The crust can be substituted with digestive biscuits or vanilla wafers for a different flavor profile.

Prep Time: 20 minutes
Cook Time: 0 minutes
Category: Dessert
Method: No-Cook
Cuisine: American