This Simple No-Bake Raspberry Cheesecake is a dreamy dessert that combines creamy indulgence with a burst of fresh, tangy flavor. With a velvety cheesecake filling and a buttery graham cracker crust, every bite is a perfect balance of smooth and crunchy textures.
The vibrant raspberry topping adds a refreshing sweetness that’s impossible to resist. Best of all, it’s ready in just 30 minutes of prep, leaving you plenty of time to relax while it chills to perfection.
Let this dessert be your go-to for effortless elegance—no oven required! The rich, luscious filling pairs beautifully with the bright, fruity notes of raspberries, creating a treat that’s as delightful to look at as it is to eat.
After six hours in the fridge, it’s cool, firm, and ready to impress. Whether it’s a special occasion or a weeknight indulgence, this cheesecake is sure to become a favorite.
Ingredients for Simple No-Bake Raspberry Cheesecake
- 1 recipe graham cracker crust (store-bought or homemade)
- 1 package (3oz/85g) raspberry Jell-O
- 2 cups (16oz/450g) cream cheese (at room temperature for smoother mixing)
- 1 cup (4oz/115g) powdered sugar
- 1 teaspoon lemon zest (freshly grated for best flavor)
- 1 teaspoon vanilla extract
- 1¼ cup (10floz/282ml) heavy whipping cream
- 1 cup (5oz/142g) fresh raspberries (roughly chopped, or substitute with frozen if fresh aren’t available)
Step-by-Step Instructions
- Prepare the crust: Press the graham cracker crust evenly into a 9-inch (23cm) springform pan. Set aside.
- Dissolve the Jell-O: In a large bowl, pour 1 cup (8floz/240ml) of very hot water and sprinkle the raspberry Jell-O on top. Let it sit for 5 minutes, then stir until completely dissolved. Allow the mixture to cool to room temperature.
- Whip the cream cheese: Using an electric mixer, beat the cream cheese until smooth and creamy.
- Combine Jell-O and cream cheese: Slowly add the cooled Jell-O to the cream cheese, 1 tablespoon at a time, mixing thoroughly between each addition to prevent the Jell-O from setting prematurely.
- Add flavorings: Mix in the powdered sugar, lemon zest, and vanilla extract until fully combined.
- Whip the cream: In a separate bowl, whip the heavy cream to soft peaks (when the cream holds its shape but is still soft and fluffy).
- Fold in the whipped cream: Gently fold the whipped cream into the cream cheese mixture until fully incorporated.
- Add raspberries: Fold in the roughly chopped raspberries, being careful not to overmix.
- Assemble the cheesecake: Pour the mixture evenly over the prepared crust in the springform pan. Cover the pan and refrigerate for at least 6 hours or overnight to set.
- Serve: When ready to serve, run a thin knife around the edges of the pan to loosen the cheesecake, then release the springform. Store any leftovers covered in the refrigerator for up to 2 days.
Perfect Pairings: Sauce and Topping Ideas
Elevate your Simple No-Bake Raspberry Cheesecake with a drizzle of raspberry coulis or a dollop of whipped cream. For a tangy twist, try a lemon glaze made with powdered sugar and fresh lemon juice. Fresh mint leaves or extra raspberries make for a beautiful and refreshing garnish.
Serve It Right: Presentation Tips
For a stunning presentation, slice the cheesecake with a warm knife to ensure clean edges. Serve on a chilled plate to keep it firm. Pair with a cup of herbal tea or a glass of sparkling wine for a delightful dessert experience.
Keep It Fresh: Storage Tips
Store your cheesecake in an airtight container in the refrigerator for up to 2 days. If you need to keep it longer, consider freezing it in slices, wrapped tightly in plastic wrap and foil. Thaw in the fridge overnight before serving.
Mix It Up: Recipe Variations
Swap out the raspberry Jell-O for strawberry or blueberry flavors for a different berry twist. For a richer texture, use mascarpone cheese instead of cream cheese. Add a layer of chocolate ganache between the crust and filling for a decadent upgrade.
Quick Tips: Time-Saving Hacks
Use a store-bought graham cracker crust to cut down on prep time. If you’re short on time, chill the cheesecake in the freezer for 2-3 hours instead of the fridge. Pre-chop your raspberries while the Jell-O cools to streamline the process.
Simple No-Bake Raspberry Cheesecake
Ingredients
Graham Cracker Crust
- 1 recipe graham cracker crust
Cheesecake Filling
- 1 package raspberry Jell-O 3oz/85g
- 2 cups cream cheese 16oz/450g, at room temperature
- 1 cup powdered sugar 4oz/115g
- 1 teaspoon lemon zest
- 1 teaspoon vanilla extract
- 1¼ cup heavy whipping cream 10floz/282ml
- 1 cup fresh raspberries 5oz/142g, roughly chopped
Instructions
- Press the graham cracker crust into a 9-inch (23cm) springform pan.
- In a large bowl, pour 1 cup (8floz/240ml) of very hot water and sprinkle the raspberry Jell-O on top. Let sit for 5 minutes and then stir until completely dissolved. Let cool.
- With an electric mixer, whip the cream cheese until creamy.
- Slowly add the cooled Jello to the cream cheese, 1 tablespoon at a time, and mixing thoroughly between additions to prevent the Jello from setting once it hits the cream cheese.
- Add the powdered sugar, lemon zest, and vanilla and beat until combined.
- In a separate bowl, whip the heavy cream to soft peaks, and then gently fold the whipped cream into the cream cheese mixture until fully combined.
- Lastly, fold in the roughly chopped raspberries. Pour evenly in the pan on top of the crust, cover the pan and refrigerate for at least 6 hours or overnight.
- When ready to serve, run a thin knife around the edges to separate the cheesecake from the pan before releasing it. Store any leftovers well covered in the refrigerator for up to 2 days.
