Creamy Raspberry Cheesecake Recipe

Introduction

This Creamy Raspberry Cheesecake is a delightful no-bake dessert featuring a buttery graham cracker crust, smooth cream cheese layer, and a luscious raspberry topping. Perfect for warm days or whenever you want a refreshing sweet treat.

Ingredients

• 1 1/2 cups finely crushed graham cracker crumbs (about 9-10 sheets)
• 1/4 cup white sugar
• 1/2 cup butter, melted
• 11 ounces softened cream cheese
• 1 1/2 cups confectioners’ sugar
• 3 tablespoons milk
• 1 teaspoon vanilla extract
• 16 ounces Cool Whip or 4 cups homemade sweetened whipped cream
• 2 tablespoons cornstarch
• 1/2 cup white sugar
• 1/2 cup water
• 2 cups raspberries, fresh or frozen
• 1 teaspoon lemon juice (optional)

Instructions

1. Step 1: Prepare the raspberry filling by whisking together cornstarch and 1/2 cup sugar in a medium saucepan until smooth. Add water, raspberries, and lemon juice if using. Cook over medium heat, stirring frequently until the mixture thickens. Remove from heat and let it cool completely. Set aside.
2. Step 2: Make the crust by combining melted butter, graham cracker crumbs, and 1/4 cup sugar in a bowl. Press evenly into the bottom of a 9 x 13 inch baking dish, covering the entire base.
3. Step 3: In a large bowl, beat together cream cheese, confectioners’ sugar, milk, and vanilla extract until smooth and creamy. Gently fold in Cool Whip or whipped cream until fully incorporated. Spread this mixture carefully over the prepared crust.
4. Step 4: Spoon the cooled raspberry filling evenly over the cream cheese layer, spreading gently to cover the surface without disturbing the layers below.
5. Step 5: Chill the dessert in the refrigerator for at least 6 hours to set. Serve chilled and enjoy.

Tips & Variations

• Use fresh raspberries in season for the best flavor, or frozen raspberries work well too—just thaw before cooking.
• For a citrus twist, add a teaspoon of orange zest to the cream cheese layer.
• If you prefer a firmer crust, bake the crust at 350°F (175°C) for 8-10 minutes before adding the cream cheese layer, then cool completely.

Storage

Store leftover cheesecake covered in the refrigerator for up to 3 days. Keep it chilled to maintain its creamy texture. When ready to serve, let it sit for a few minutes at room temperature for easier slicing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of berry instead of raspberries?

Yes, blueberries, strawberries, or blackberries can be used as a substitute. Adjust the sugar amount slightly based on the sweetness of the berries you choose.

Is it possible to make this cheesecake dairy-free?

You can try substituting dairy ingredients with dairy-free cream cheese, butter alternatives, and whipped coconut cream. The texture and flavor will vary but it still makes a delicious dessert.

Creamy Raspberry Cheesecake Recipe

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★★★★★

4.7 from 102 reviews

This Creamy Raspberry Cheesecake is a no-bake layered dessert featuring a buttery graham cracker crust, a smooth and fluffy cream cheese layer, and a luscious thickened raspberry topping. Perfectly chilled to set for a refreshing and indulgent treat, it combines sweet, tangy, and creamy flavors in every bite.

• Author: Tim
• Prep Time: 25 minutes
• Cook Time: 10 minutes
• Total Time: 6 hours 35 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Crust

• 1 1/2 cups finely crushed graham cracker crumbs (about 9–10 sheets)
• 1/4 cup white sugar
• 1/2 cup butter, melted

Cream Cheese Layer

• 11 ounces softened cream cheese
• 1 1/2 cups confectioners’ sugar
• 3 tablespoons milk
• 1 teaspoon vanilla extract
• 16 ounces Cool Whip or 4 cups homemade sweetened whipped cream

Raspberry Filling

• 2 tablespoons cornstarch
• 1/2 cup white sugar
• 1/2 cup water
• 2 cups raspberries, fresh or frozen
• 1 teaspoon lemon juice (optional)

Instructions

1. Prepare the Raspberry Filling: In a medium heavy saucepan, whisk together cornstarch and sugar until smooth and lump-free. Add water, raspberries, and lemon juice if using. Cook over medium heat, stirring frequently until the mixture thickens to a jam-like consistency. Remove from heat and let cool completely before setting aside for later use.
2. Make the Crust: Combine melted butter, crushed graham cracker crumbs, and sugar in a bowl, mixing well. Press the mixture evenly into the bottom of a 9×13 inch baking dish, ensuring the crust covers the base uniformly and is compacted firmly.
3. Prepare the Cream Cheese Layer: In a large bowl, beat together softened cream cheese, confectioners’ sugar, milk, and vanilla extract until smooth and creamy. Gently fold in Cool Whip or whipped cream until fully incorporated and fluffy. Spread this mixture evenly over the prepared crust, taking care not to disrupt the crust layer.
4. Add the Raspberry Filling: Once the cream cheese layer is evenly set, spoon and spread the cooled raspberry filling gently over it, covering the surface evenly without mixing layers.
5. Chill and Serve: Refrigerate the assembled cheesecake for at least 6 hours to allow it to set beautifully. Once chilled, slice and serve. Store any leftovers in the refrigerator and consume within a few days for optimal freshness.

Notes

• For best results, use fresh raspberries, but frozen can be substituted; thaw and drain excess liquid before cooking.
• Ensure the cream cheese is softened to room temperature to achieve a perfectly smooth cream cheese layer.
• For a firmer crust, press firmly and chill briefly before adding the cream cheese layer.
• If you prefer a sweeter raspberry topping, increase the sugar slightly in the filling.
• This cheesecake is best served chilled and should be kept refrigerated when stored.

Keywords: no bake cheesecake, raspberry cheesecake, creamy cheesecake, easy dessert, layered dessert, graham cracker crust, fruit topping