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Simple No-Bake Raspberry Cheesecake

A creamy, refreshing no-bake cheesecake swirled with fresh raspberry puree and set on a buttery graham cracker crust.
Print Recipe
Prep Time 20 minutes
Total Time 6 hours 20 minutes
Servings: 10 servings
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Crust
  • 1 1/2 cups graham cracker crumbs
  • 1/2 cup unsalted butter, melted
Filling
  • 2 cups cream cheese, softened
  • 1 cup granulated sugar
  • 1 cup heavy whipping cream
  • 1 teaspoon vanilla extract
  • 1 tablespoon powdered gelatin optional
  • 3 tablespoons water for gelatin
  • 2 cups fresh raspberries divided
  • 2 tablespoons raspberry jam
Garnish
  • Fresh raspberries
  • Mint leaves

Equipment

  • 9-inch springform pan
  • Electric mixer
  • Mixing bowls
  • Spatula

Method
 

Steps
  1. Combine graham cracker crumbs and melted butter in a bowl until the mixture resembles wet sand.
  2. Press the mixture firmly into the bottom of a 9-inch springform pan and chill in the refrigerator.
  3. Bloom gelatin in water for 5 minutes, then microwave for 10 seconds until dissolved and set aside.
  4. Beat cream cheese and sugar in a large bowl until smooth and creamy.
  5. Whip heavy cream and vanilla in a separate chilled bowl until stiff peaks form.
  6. Mix the dissolved gelatin into the cream cheese mixture, then gently fold in the whipped cream.
  7. Crush 1 cup of raspberries and fold them with the jam into the batter to create a marbled effect.
  8. Pour the filling over the prepared crust and smooth the top.
  9. Top with remaining raspberries and refrigerate for at least 6 hours or overnight until set.

Notes

Refrigerate for at least 6 hours, but overnight is best. Store in the refrigerator for up to 5 days or freeze for up to 2 months.