No Bake Raspberry Cheesecake

5 from 1 vote

This no-bake raspberry cheesecake boasts a sweet graham cracker crust, topped with a luscious, creamy cheesecake layer and covered with homemade raspberry sauce, making it one of the most delicious cheesecakes ever.

Prep Time20

Total Time6 20

Course: Dessert

Cuisine: American

Servings:

Calories: 275kcal

Author: Shauna

Ingredients

Raspberry Cheesecake Topping Ingredients

3 cups raspberries frozen
⅓ cup granulated white sugar
1 tablespoon lemon juice fresh
2 tablespoons cornstarch
1 ½ tablespoons water

Graham Cracker Crust Ingredients

1 ¾ cups graham cracker crumbs
6 tablespoons butter unsalted melted and cooled
1 tablespoon granulated white sugar
½ teaspoon salt

No Bake Cheesecake Filling Ingredients

16 ounces cream cheese softened to room temperature
1 cup powdered sugar
2 tablespoons lemon juice fresh
1 teaspoon vanilla extract
8 ounces frozen whipped topping thawed

Instructions

In a medium-sized sauce pot on medium heat, add 3 cups raspberries, ⅓ cup granulated white sugar, and 1 tablespoon lemon juice. Bring to a boil and cook for 3 to 4 minutes, stirring often to ensure that the raspberries do not burn.
3 cups raspberries, ⅓ cup granulated white sugar, 1 tablespoon lemon juice
In a small bowl, stir together 2 tablespoons cornstarch and 1 ½ tablespoons water to create a slurry. This will thicken the raspberry sauce. Add the slurry to the boiling raspberry sauce and cook for an additional 1 minute or until the sauce thickens. Remove from the heat and allow the raspberry sauce to cool.
2 tablespoons cornstarch, 1 ½ tablespoons water
In a medium mixing bowl, stir together 1 ¾ cups graham cracker, 6 tablespoons butter, 1 tablespoon granulated white sugar, and ½ teaspoon salt to create the crust.
1 ¾ cups graham cracker, 6 tablespoons butter, 1 tablespoon granulated white sugar, ½ teaspoon salt
Line a 9×9-inch baking pan with parchment paper. Be sure to leave enough of the parchment paper overhanging the sides to allow you to lift the cheesecake out of the pan to slice it.
Press the crust mixture firmly into the bottom of a parchment-lined baking pan. Set aside.
For the cheesecake layer, add the softened 16 ounces cream cheese, 1 cup powdered sugar, 2 tablespoons lemon juice, and 1 teaspoon vanilla extract to a large mixing bowl.
Beat for 1 to 2 minutes or until the cream cheese mixture is smooth and fluffy.
16 ounces cream cheese, 1 cup powdered sugar, 2 tablespoons lemon juice, 1 teaspoon vanilla extract
Fold the thawed 8 ounces frozen whipped topping into the cream cheese until fully incorporated.
8 ounces frozen whipped topping
Spread the cream cheese mixture into an even layer over the graham cracker crust.
Spoon the cooled raspberry sauce over the top of the cream cheese layer.
Refrigerate for 6 hours or up to overnight before serving.

Notes

If you plan on freezing this no-bake raspberry cheesecake, I highly suggest assembling it in a disposable heavy-duty aluminum 9×9-inch tray. This will allow you to keep your good, heavy-duty aluminum baking pans available for other recipes. Flash freeze the cheesecake, unwrapped, for 1 hour before wrapping tightly with aluminum for long-term storage. This allows the raspberry layer to harden before you wrap it.
Make sure your cream cheese is softened before starting this step. If your cream cheese is too hard, it can result in lumps in your creamy mixture.
Cheesecake can stick to your knife when cutting it. If you’re having trouble, try coating your knife with nonstick cooking spray first.

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