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Home » Recipes » Raspberry No Bake Cheesecake

Raspberry No Bake Cheesecake

By: Liz  /  Published: July 30, 2021  /  Updated: October 20, 2022  /   Leave a comment

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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!

raspberries and mint on top of no bake raspberry cheesecake

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

labeled ingredients with Dixie Crystals and Circulon
  • 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.

chocolate crumbs, and butter in clear bowl
Step 1
hand pushing chocolate crumb crust in place with measuring cup
Step 2

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.

powdered sugar, cream cheese and raspberries in mixing bowl
Step 3a
blended raspberries, cream cheese and powdered sugar in mixing bowl
Step 3b

Steps 4 & 5: Beat heavy whipping cream in mixer until stiff peaks form. Gently fold into raspberry filling mixture.

spatula stirring whipped cream into raspberry filling
Step 4
mixed raspberry cheesecake filling in bowl
Step 5

Step 6: Fold in remaining raspberries.

raspberries in raspberry filling mix

Step 7: Spread raspberry filling over chocolate crumb crust.

spreading raspberry filling over chocolate cookie crumb crust
Step 7a
raspberry filling over crust in pan
Step 7b

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.

slice of no bake raspberry cheesecake on white plate

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

Can I use Cool Whip instead of making homemade whipped cream?

You bet! Use a 16-ounce tub of Cool Whip to save time.

What is the texture of this no bake cheesecake?

Airy and fluffy. If you’ve ever had whipped yogurt, it reminds me of that, but a little creamier.

How should raspberry no bake cheesecake be stored?

Cover with plastic wrap and store in the refrigerator.

How long will it stay fresh?

This dessert is best served within 24 hours (especially if using homemade whipped cream).

close-up of side of raspberries on top of filling on top of chocolate crust

Other Recipes You’ll Love

  • Strawberry Icebox Pie with Oreo Crust
  • Chocolate Peanut Butter Coffee Icebox Pie
  • Raspberry Pretzel Crunch
  • Whopper Cookies
  • Strawberry Cream Cheese Jello Pie
  • Chocolate Raspberry S’mores
two plates with raspberry pie, bowl of raspberries and whole raspberry no bake cheesecake on white table

slice of no bake raspberry cheesecake on white plate

Raspberry No Bake Cheesecake

Liz - Eat Move Make
Light and fluffy raspberry no bake cheesecake dessert with an Oreo cookie crust.
5 from 15 votes
Print Recipe Save Recipe Saved Recipe
Prevent your screen from going dark
Prep Time 15 minutes mins
Total Time 15 minutes mins
Course Desserts
Cuisine American
Servings 8
Calories 489 kcal

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. 
All information presented on this site is intended for informational purposes only and nutrition may vary according to exact products and the online nutrition calculator being used. I am not a certified nutritionist and any nutritional information shared on EatMoveMake.com should only be used as a general guideline.

Nutrition

Calories: 489kcalCarbohydrates: 31gProtein: 4gFat: 40gSaturated Fat: 23gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 124mgSodium: 207mgPotassium: 162mgFiber: 2gSugar: 21gVitamin A: 1394IUVitamin C: 6mgCalcium: 78mgIron: 2mg
Tried this recipe?Let us know how it was!

About Liz

Liz is a midwestern mom gone southern (accent in transition). She lives in North Carolina and loves cooking, baking, traveling, movies, crafts, hot and cold tea, wine, pizza and the occasional nap. She also revels in the fact she's a crazy cat lady.

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Welcome!

I’m Liz! Thank you for visiting Eat Move Make. Here you will find a collection of easy & delicious year-round recipes, seasonal ideas, and DIY craft inspiration. Visit my About Me page for more of my story.

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Meet Liz

Hey there, i’m Liz!

I’m the founder of Eat Move Make and a North Carolina mom of two humans and six cats. I love to cook, bake, craft and travel. I’m also addicted to tea (but not sweet tea).

When I’m not creating something in my kitchen, and since my kids are now adults, I’m all about my bucket list of travel destinations and adventures.

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