This raspberry no bake cheesecake recipe was created for #SummerDessertWeek! I was sent samples by some of the sponsor companies but as always opinions are 100% mine.
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 1 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.
Step 3a Step 3b
Steps 4 & 5: Beat heavy whipping cream in mixer until stiff peaks form. Gently fold into raspberry filling mixture.
Step 4 Step 5
Step 6: Fold in remaining raspberries.
Step 7: Spread raspberry filling over chocolate crumb crust.
Step 7a 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.
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
Welcome to this year’s #SummerDessertWeek event hosted by Angie from Big Bear’s Wife. You’re going to be in for a treat this year because we have 28 blogs/bloggers creating summer themed dessert recipes all week! We’re sharing them with the hashtag #SummerDessertWeek on social media and you’ll find some of the links in this post as well. Plus, we also have some great giveaways for you this week thanks to our amazing sponsors!
Scroll down to take a look!
PRIZE #1
Prize #1 — Dixie Crystals is giving away 1 (one) 4.2 Quart (4 Liter) Electric Air Fryer
PRIZE #2
Prize #2 — Circulon is giving away a TOTAL BAKEWARE 6-Piece Nonstick Bakeware Set – Two 9-Inch Round Cake Pans, 9-Inch Square Cake Pan, 9-Inch x 5-Inch Loaf Pan, 9-Inch x 13-Inch Rectangular Cake Pan, 10-Inch x 15-Inch Cookie Pan
a Rafflecopter giveawayGiveaway open to US Residents 18 years or older.. All entries will be verified. No PO Boxes Please. Prizes will be sent directly from sponsors to winners, bloggers are not responsible for prizes. This giveaway runs from July 26th until July 31st at 11:59PMEST. Winners will be selected soon afterwards and contacted by e-mail. Winners will have 48 hours to respond or a new winner will be chosen. There are a total of 2 (two) prizes and therefore we will have a total of 2 (two) winners. No purchase necessary. Void where prohibited by law.
Disclaimer: These posts and recipes are part of the week long event, #SummerDessertWeek but all opinions are 100% mine! We would like Thank our amazing sponsors: Dixie Crystals and Circulon. These wonderful sponsors provided the prize packs for our giveaways and also sent samples and products to the #SummerDessertWeek bloggers to use in their recipes.
Check out the amazing #SummerDessertWeek recipes from our bloggers today!
Strawberry Banana Cheesecake Salad from Big Bear’s Wife
Copycat Orange Julius from Semi Homemade Recipes
No Bake Raspberry Cheesecake from Eat Move Make
Birthday Crumb Cake from It’s Shanaka
Strawberry Cheesecake Poke Cake from Fake Ginger
Blueberry Muffin Cake from Blogghetti
Lemon Cheesecake Mousse from 4 Sons ‘R’ Us
No Churn Mint Chocolate Ice Cream from Cindy’s Recipes and Writings
Strawberry Unicorn Puppy Chow from For the Love of Food
Brown Sugar Layer Cake with Peach Filling from Hezzi-D’s Books and Cooks
Smore’s Ice Cream Torte from Family Around the Table
Strawberry Basil Cupcakes from Sweet Beginnings
Oreo Ice Cream Cake from Jolene’s Recipe Journal
Donut Bread Pudding from Savory Experiments
Flourless Chocolate Cake from Devour Dinner
Rhubarb Crumble from Shockingly Delicious
Japanese Strawberry Shortcake from SugarYums
Raspberry Cream Pie from Cheese Curd In Paradise
Instant Pot Twix Cheesecake from Baking up Memories
Lavender Honey Cake from Food Hunter’s Guide to Cuisine
Pineapple Upside Down Cake Dip from Sweet ReciPEAs
No Bake Key Lime Cheesecake from Comfortably Domestic
Peach Berry Eton Mess from Cookaholic Wife
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.
