Craving a dessert that’s creamy, fruity, and super easy to make? This no-bake raspberry cheesecake recipe has it all a buttery biscuit base, silky cream cheese filling, and a vibrant raspberry topping that will wow everyone, without even turning on the oven!
Why You’ll Love This No-Bake Raspberry Cheesecake
Last week, I was craving a fresh, fruity dessert but didn’t feel like turning on the oven. That’s when I tried making this no-bake raspberry cheesecake. I was a little nervous at first, but after chilling the layers and tasting that first creamy, raspberry-filled bite, I was hooked, Since then, it’s become my favorite go-to dessert for weekend treats, family gatherings, or summer parties and it always gets compliments.
- Effortless & Impressive: A quick cheesecake recipe that looks and tastes like it took hours.
- Buttery Biscuit Base: Provides the perfect crunch to complement the creamy cream cheese filling.
- Creamy & Fruity Layers: Silky smooth cheesecake with a fresh raspberry topping for vibrant flavor.
- No Oven Needed: A true no-bake dessert, ideal for summer gatherings, parties, or weekend treats.
- Beginner-Friendly: Easy to make even if it’s your first time making a homemade cheesecake.
- Expert-Approved: Developed with years of experience in creating delicious no-bake desserts that impress without stress.
If you love easy no-bake desserts, you might also enjoy my S’mores Cupcakes with Marshmallow Frosting a fun, indulgent treat that’s just as simple to make and perfect for sharing!
Ingredients You’ll Need
For the Biscuit Base
- 75g biscuits, crushed
- 40g melted butter
For the Cream Cheese Filling
- 250g softened cream cheese
- 60g yogurt
- 60g melted white chocolate
- 45g sugar (or sugar of choice)
- 1 tsp vanilla extract
- 1/8 tsp salt
- 70g mashed raspberries
For the Raspberry Topping
- 50g fresh raspberries
- 1 tbsp sugar
- 1 tbsp lemon juice
- 1/8 tsp agar agar powder
Equipment You’ll Need
- Freezer-safe container
- Mixing bowls
- Electric hand mixer
- Spatula
- Food processor or rolling pin (for crushing biscuits)
- Springform pan
- Measuring cups and spoons
- Small saucepan (for raspberry topping)
How to Make No-Bake Raspberry Cheesecake at Home
Making this no-bake raspberry cheesecake is easier than it looks, and even beginners can create a dessert that’s creamy, fruity, and impressive.
1. Prepare the Biscuit Base
Start by crushing 75g of your favorite biscuits into fine crumbs. You can use a food processor or place them in a sealed bag and crush with a rolling pin. Mix the crumbs with 40g melted butter until the mixture resembles wet sand. Press it firmly into the base of your springform pan or individual molds. Chill in the freezer for 15–20 minutes to set. This quick cheesecake recipe step ensures a crunchy foundation for your creamy layers.
2. Make the Cream Cheese Filling
In a mixing bowl, beat 250g softened cream cheese with 45g sugar, 1 tsp vanilla extract, and 1/8 tsp salt until smooth and creamy. Scrape down the sides as needed. Whisk in 60g melted white chocolate and 60g yogurt until fully combined. Divide the mixture into two portions. Fold 70g mashed raspberries into one portion to create a vibrant pink layer.
3. Assemble the Cheesecake
Spread the plain cream cheese mixture over the chilled biscuit base and smooth the surface. Freeze for about 30 minutes. Then, carefully spread the raspberry-infused cream cheese layer on top and return to the freezer for another 30 minutes to firm up.
4. Prepare the Raspberry Topping
In a small saucepan, combine 50g fresh raspberries, 1 tbsp sugar, 1 tbsp lemon juice, and 1/8 tsp agar agar powder. Heat on medium, mashing the raspberries as they release their juices. Whisk continuously until the agar agar fully dissolves. Simmer briefly, remove from heat, and let cool slightly before spreading over the cheesecake.
This homemade no-bake dessert is perfect for summer gatherings, parties, or a simple weekend treat. If you love creating easy desserts at home, check out my Strawberry Cream Cheese Cookies Recipe, Chocolate Espresso Cake Recipe, Strawberry Honey Bun Cake Recipe, and Molten Biscoff Brownie, all beginner-friendly recipes designed to impress with minimal effort.
Tips for the Best Raspberry Cheesecake
- Use room-temperature cream cheese and yogurt for a smooth, creamy texture.
- Chill the biscuit base and cheesecake layers properly to set and make slicing easier.
- Mash raspberries well for an even, vibrant raspberry layer.
- Choose buttery biscuits for a crunchy, flavorful base.
- Make ahead for parties or summer gatherings.
How to Store Your Cheesecake?
Storage: Keep your cheesecake in an airtight container in the fridge for up to 3–4 days, or freeze for up to a month. Thaw in the fridge before serving.
Variations: Swap raspberries for strawberries, blueberries, or mixed berries for a fruity twist. Add chocolate curls or a drizzle of white chocolate for extra indulgence. You can also make mini no-bake cheesecakes in jars or molds for individual servings.
Variations & Creative Ideas
- Fruit Twists: Replace raspberries with strawberries, blueberries, or mixed berries for a fresh flavor change.
- Chocolate Lovers: Add a layer of melted white or dark chocolate for a white chocolate raspberry cake vibe.
- Mini Cheesecakes: Make individual servings in jars or molds perfect for parties or summer gatherings.
- Toppings & Garnishes: Sprinkle chocolate curls, crushed biscuits, or extra fresh berries for a visually stunning and flavorful finish.
- Experiment with Bases: Try Oreo crumbs or graham crackers for a unique, crunchy base.
Dessert Recipes You’ll Love
- Strawberry Cheesecake Dump Cake
- Peach Cobbler Recipe
- Pineapple Dump Cake
- Mini Blueberry Muffins
- No-Bake Biscoff Cheesecake
FAQS About This Recipe
Can I make this cheesecake without an oven?
Yes! This is a true no-bake dessert. The biscuit base sets in the freezer, and the cream cheese filling firms up as it chills, giving you a creamy, stable cheesecake without using an oven.
How long does it take to set?
For the best results, chill the base for 15–20 minutes, then freeze each cheesecake layer for about 30 minutes. Overall, allow around 3–4 hours for the full cheesecake to firm up before serving.
How can I prevent my cheesecake from being runny?
Use room-temperature cream cheese and yogurt, mash raspberries thoroughly, and ensure each layer chills properly. Adding a small amount of agar agar or gelatin to the topping helps it hold its shape.
Can I use other fruits instead of raspberries?
Absolutely! Strawberries, blueberries, or mixed berries work perfectly and create a delicious fruity twist on this no-bake cheesecake.
How should I store this cheesecake?
Keep it in an airtight container in the fridge for up to 3–4 days, or freeze for up to a month. Always thaw in the fridge before serving.
Is this recipe beginner-friendly?
Yes! This quick cheesecake recipe is perfect for beginners because it requires no baking, and the steps are simple and forgiving.
What’s the best base for a no-bake cheesecake?
A buttery biscuit base works best, but you can also use graham crackers, Oreos, or digestive biscuits, depending on your flavor preference.
Final Thoughts About this No-Bake Raspberry Cheesecake Recipe
This no-bake raspberry cheesecake is creamy, fruity, and incredibly easy to make. Its buttery biscuit base, silky cream cheese filling, and fresh raspberry topping make it a dessert that’s perfect for summer gatherings, weekend treats, or special occasions. Give it a try, and let me know how it turns out. Your feedback makes all the difference!
No-Bake Raspberry Cheesecake – Easy, Creamy & Fruity Dessert
Ingredients
For the Biscuit Base
- ¾ cup biscuits, crushed
- 3 tbsp melted butter
For the Cream Cheese Filling:
- 1 cup softened cream cheese
- ¼ cup yogurt
- ¼ cup melted white chocolate
- 3 tbsp sugar
- 1 tsp vanilla extract
- ⅛ tsp salt
- ⅓ cup mashed raspberries
For the Raspberry Topping
- ⅓ cup raspberries
- 1 tbsp sugar
- 1 tbsp lemon juice
- ⅛ tsp agar agar powder
Instructions
Prepare the Biscuit Base
- Crush biscuits and mix with melted butter until it resembles wet sand.Press firmly into the base of a springform pan or molds.Freeze for 15–20 minutes to set.
Make the Cream Cheese Filling
- Beat cream cheese, sugar, vanilla, and salt until smooth.Whisk in melted white chocolate and yogurt.Divide mixture; fold mashed raspberries into one portion for the pink layer.
Assemble the Cheesecake
- Spread plain filling over the chilled biscuit base and freeze 30 minutes.Add the raspberry layer on top and freeze another 30 minutes.
Prepare the Raspberry Topping
- In a saucepan, heat raspberries, sugar, lemon juice, and agar agar.Mash, whisk, and simmer briefly. Cool slightly, then spread over cheesecake.
Tips for the Best Cheesecake
- Use room-temperature cream cheese and yogurt for smooth texture.Chill layers properly to make slicing easy.Mash raspberries well for even flavor and color.Make ahead for parties or summer gatherings.
Variations & Creative Ideas
- Swap raspberries with strawberries, blueberries, or mixed berries.Add white or dark chocolate for a richer flavor.Make mini cheesecakes in jars for individual servings.
