This raspberry no bake cheesecake has a sweet, tangy and fluffy filling loaded with raspberries and sits atop a chocolate cookie crust. It’s a perfect summer dessert!
What Makes This Recipe Work
- Ideal for summer celebrations – Fresh raspberries in an icebox dessert. What could be better?
- Light and creamy – The pillowy texture is melt-in-your-mouth delightful.
- Sweet and tangy – The combination of raspberry and cream cheese tang pairs perfectly with the sweetness of powdered sugar and whipped topping.
- Chocolate crust – The bittersweet chocolate cookie crumbs are the perfect contrast to the sweet tanginess of the filling.
Ingredients & Equipment
- Chocolate crumbs – Use chocolate sandwich cookies and chop finely in a food processor. (I’m partial to Oreos as the chocolate flavor is the perfect bittersweet.)
- Cream cheese – go with regular, not light or fat-free.
- Heavy whipping cream – if you don’t want to whip your own cream, you can use a 16 oz container of whipped topping.
- Fresh raspberries – I don’t recommend frozen berries for this recipe. They’re too wet and don’t have the pronounced flavor of fresh berries. (A half-pint is sufficient for the recipe itself, but if you want to decorate the top, you’ll need more.)
- Powdered sugar – I recommend Dixie Crystals. It’s what I use!
- Springform pan – I love this non-stick 9-inch Circulon pan.
Step-by-Step Directions
Step 1: In a bowl, mix together the cookie crumbs and butter.
Step 2: Press firmly into the bottom of a springform pan.
Step 3: Beat together softened cream cheese, sifted powdered sugar and 1 cup of fresh raspberries until well blended and smooth (except for the seeds). It will turn a pretty raspberry pink color.
Steps 4 & 5: Beat heavy whipping cream in mixer until stiff peaks form. Gently fold into raspberry filling mixture.
Step 6: Fold in remaining raspberries.
Step 7: Spread raspberry filling over chocolate crumb crust.
Step 8: Cover with plastic wrap and refrigerate for several hours or overnight.
Step 9: Just before serving, remove sides from springform pan, decorate as desired and cut into slices.
Helpful Tips
- Before crushing the chocolate cookies, scrape off the filling (or eat it…no judgment).
- Graham cracker crumbs can be used in place of chocolate cookie crumbs.
- If you don’t want to make homemade whipped cream, a 16-ounce tub of Cool Whip can be used in place of heavy whipping cream.
- Just before serving, decorate with fresh raspberries (and mint leaves, if desired)
- No bake raspberry cheesecake should be covered with plastic wrap and stored in the refrigerator. Best when served within 24 hours as the mixture may dry and crack slightly over time.
FAQ
You bet! Use a 16-ounce tub of Cool Whip to save time.
Airy and fluffy. If you’ve ever had whipped yogurt, it reminds me of that, but a little creamier.
Cover with plastic wrap and store in the refrigerator.
This dessert is best served within 24 hours (especially if using homemade whipped cream).
Other Recipes You’ll Love
Raspberry No Bake Cheesecake
Ingredients
Chocolate Cookie Crust
- 1 cup chocolate sandwich cookies filling removed and crushed
- 3 tablespoons unsalted butter melted
Cream Cheese Filling
- 8 ounces cream cheese softened
- 1 ½ cups fresh raspberries, divided (about ½ pint) plus extra for decorating
- ¾ cup powdered sugar sifted
- 2 cups heavy whipping cream (or 16 oz tub of whipped topping)
Instructions
Cookie Crust
- In a medium bowl, mix together crushed cookie crumbs and melted butter. Press firmly into the bottom of a 9-inch springform pan. Set aside in refrigerator.
Cream Cheese Filling
- In a large mixing bowl, whisk together softened cream cheese, sifted powdered sugar and 1 cup of the fresh raspberries.
- In a separate mixing bowl, whip the heavy whipping cream until stiff peaks form. Gently fold into the raspberry cream cheese mixture. Gently fold in the remaining raspberries.
- Spoon the raspberry filling over the chilled chocolate crust, pressing down with spatula to release air bubbles. Cover with plastic wrap and chill for 4 hours. Just before serving, decorate with additional fresh raspberries as desired. Best served within 24 hours.
Notes
- Graham cracker crumbs can be used in place of chocolate sandwich cookies.
- If you don't want to make homemade whipped cream, a 16-ounce tub of Cool Whip can be used in place of heavy whipping cream.
- Total time doesn't include chill time (about 4 hours).
- Cream cheese should be softened or at room temperature for the easiest blending.
- Powdered sugar should be sifted.
- Just before serving, decorate with fresh raspberries (and mint leaves, if desired)
- Raspberry no-bake cheesecake should be covered with plastic wrap and stored in the refrigerator. Best when served within 24 hours as the mixture may dry and crack slightly over time.
