This easy No Bake Raspberry Cheesecake is a beautiful and delicious dessert with a graham cracker crust, creamy, luscious filling and tons of fresh raspberry flavor in the topping!
Prep Time15 minutesmins
Cook Time10 minutesmins
Additional Time8 hourshrs
Total Time8 hourshrs25 minutesmins
Course: Desserts
Cuisine: American
Keyword: no bake raspberry cheesecake recipe, raspberry cheesecake recipe
1 ½cupsgraham cracker crumbsabout 10 full size crackers
⅓cupgranulated sugar
6Tablespoonsunsalted buttermelted
For the Cheesecake:
1cupheavy whipping cream
12ouncescream cheesesoftened
¾cuppowdered sugar
1Tablespoonlemon zest
1teaspoonlemon juice
For the Topping:
2Tablespoonscornstarch
⅓cupgranulated sugar
2cupsfresh or frozen raspberries
⅓cupwater
1teaspoonfresh lemon juice
Instructions
For the Crust:
In a food processor, pulse graham crackers (about 10 full size crackers) to make 1 ½ cup crumbs.
Add sugar and melted butter and pulse until blended. Press crumbs into the bottoms of an 8 or 9-inch pie plate. Use the bottom of a cup or the heel of your hand to press firmly (make sure to go up the sides of the plate).
For the Cheesecake:
In a mixing bowl, beat the heavy whipping cream until stiff peaks form. Set aside.
In a separate mixing bowl, beat cream cheese, powdered sugar, lemon zest, and lemon juce. Beat until smooth, scraping down the sides of the bowl as needed.
Using your mixer on low speed, fold the cream mixture into the cream cheese mixture. Do this slowly (or by hand) so you keep the fluffy whipped cream.
Spread into graham cracker crust.
For the Topping:
In a large saucepan, whisk cornstarch and sugar until no lumps remain. Add raspberries, water, and lemon juice and stir gently to combine.
Cook over medium heat, stirring frequently to prevent it from burning, until the mixture thickens and becomes translucent. This will take about 10 minutes.
Remove from heat. Cool completely before topping the cheesecake. Use a slotted spoon so you don't have extra juices. See notes below.
Referigerate cheesecake for 8 hours, or overnight.
Notes
Make the raspberry topping FIRST so that it can cool before topping the cheesecake. Or refrigerate it separately and assemble right before servings.
Cream Cheese- make sure you are using block cream cheese, not the spreadable cream cheese in tubs. You'll need 1 ½ blocks of cream cheese.
Not a fan of graham cracker crust? Use our favorite pie crust recipe instead!
Granish with whipped cream, if desired.
Store cheesecake in refrigerator for up to 4 days. Or freeze by wrapping in plastic wrap, then foil, for up to 2 months. Thaw in refrigerator overnight.