No Bake Raspberry Cheesecake

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When it comes to indulgent desserts, this no bake raspberry cheesecake takes some beating. From the rich and fruity raspberry sauce, to the luscious whipped cream cheese mixture, right down to the buttery biscuit base, this is a pure daydream dessert, and the proof is in the pudding.

So, read on to find out how to make the perfect raspberry cheesecake, picking up some of my tips and tricks to make sure yours turns out perfect every time.

Why you'll love this raspberry cheesecake recipe

This no bake cheesecake is deliciously indulgent
The flavors are wonderfully fruity
As a recipe, it's extremely easy to make
What's more, it's utterly impossible to resist

Closeup of Raspberry cheesecake on a cake stand.

Equipment needed

There are a few key items you'll need to make this wonderful no bake raspberry cheesecake recipe:

23cm (9 inch) springform pan – the essential element to any good cheesecake, a springform pan is by far the best base for making cheesecakes. Simply unclip the sides of the springform pan and slide it off with ease, leaving your cheesecake flawless
Kitchen scales – even though it's not baked, your no bake raspberry cheesecake needs to be precise. Invest in a set of quality scales to get those measurements on point
Food processor – for me, this is the only way to blitz up those graham cracker crumbs
Stand mixer – the best piece of kit when it comes to whizzing up a cream cheese filling
Coffee tamper – I highly recommend using this little piece of equipment to ensure your cheesecake base is even and tightly packed
Palette knife – use this to smooth out your luscious layer of cream cheese filling

How to make no bake raspberry cheesecake

Assemble all the ingredients needed for this recipe.

Mix the crumbled biscuits with the melted butter.

Pack the biscuit base evenly and tightly at the bottom of the cheesecake tin. Chill.

Place the raspberries, water, sugar, and lime zest in a pot. Cook for 7 minutes until a sauce forms.

Strain the raspberry sauce to remove the seeds. Set the syrup aside.

Combine the lime juice and gelatine in a bowl and let it soak for 5 minutes.

Beat the cream cheese, sour cream, and caster sugar in a bowl.

Add the lime gelatin mixture and mix well.

Fold in half of the raspberry syrup into the cheesecake batter.

Pour the heavy cream into a separate bowl and whip.

Fold the whipped cream into the raspberry filling until combined.

Transfer the raspberry cheesecake filling to the cheesecake tin and chill in the fridge for at least 6 hours.

Mix the remaining raspberries with the leftover raspberry syrup.

Top the cheesecake with the raspberry mixture and decorate with lime slices and mint. Enjoy!

Top Tip

I strongly suggest using full-fat cream cheese. If you go for reduced fat, you might end up with a grainy cream cheese mixture and achieve that luscious creamy texture needed for a no-bake cheesecake.

What to serve with raspberry cheesecake

Dessert wine pairing

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You can pair no bake raspberry cheesecake with a crisp dry white wine. I recommend plumping for something like an Italian or Californian Chardonnay. If you want bubbles, a sparkling rosé is the way to go.

Tea or coffee

Serve a slice of this indulgent raspberry cheesecake as a mid morning treat or afternoon taste bud tantalizer, with your favorite cup of tea or coffee on the side.

Popular substitutions

Graham Crackers/Digestive Cookies: You can substitute with any crunchy, slightly sweet cookie such as vanilla wafers, shortbread cookies, or even chocolate graham crackers for a different flavor profile. If you have some spare crackers you should try making these fluffernutter bites for chocolatey dessert.
Butter: If you prefer, you can use margarine or coconut oil as a substitute for melted butter.
Raspberries: Frozen raspberries can be used if fresh ones are not available. Just make sure to thaw and drain them before using.
Lime Zest and Juice: Lemon juice and zest can be used as a substitute if you prefer a lemon flavor or if limes are not available.
Caster Sugar: If you can't find caster sugar, you can use granulated sugar instead. Alternatively, you can pulse granulated sugar in a food processor to achieve a finer texture similar to caster sugar.
Sour Cream: Greek yogurt or crème fraîche can be used as a substitute for sour cream, providing a similar tangy flavor and creamy texture.
Heavy Whipping Cream: If you can't find heavy cream, whipping cream will also work, but avoid using half-and-half or milk as they won't provide the necessary thickness.

Top tips

Here are a few valuable tips when making a no bake raspberry cheesecake:

Go for full-fat cream cheese whenever making no-bake cheesecakes. The reduced-fat type doesn't work for no-bake cheesecakes. Keep the cream cheese out of the fridge for 30 minutes beforehand, as room-temperature cream cheese is better.
Use the bottom of a large glass or a coffee tamper to pack down your graham cracker crumbs. This will ensure your cheesecake base stays together.
Excess air can prevent your cheesecake from setting properly. Remove excess air from the cheesecake filling by dropping the tin onto the countertop 5–10 times from a height of about 5 inches.
Chill your cheesecake in the fridge for at least 6 hours. Don't be tempted to skip this step, as your cheesecake won't be anywhere near as good as it should be. Even better, leave it to chill overnight.
When you're ready to serve, slice the cheesecake with a knife that's been warmed in hot water for easy serving.

Should I use fresh or frozen raspberries?

This recipe is very adaptable. You can use fresh or frozen raspberries, as you please. Frozen raspberries are readily available throughout the year and are more than suitable for this recipe.

How do you make sure a no bake cheesecake sets?

Time is the key! Leave the cheesecake in the fridge for at least 6 hours, preferably overnight. Also, whisk the cream cheese filling properly and use full-fat cream cheese.

Why does my cheesecake base fall apart?

It shouldn't. Follow the recipe below, and your cheesecake base will be fine. However, if you do notice that your base is on the crumbly side, it could be due to one of two reasons: not using enough melted butter or not packing down the graham cracker base.

Can you freeze raspberry cheesecake?

Yes! You can freeze raspberry cheesecake whole or chill completely, slice it before freezing, and keep it in the freezer for up to 3 months.

Can you make this no bake raspberry cheesecake ahead of time

You can make this no-bake cheesecake, including the base and cream cheese filling, a day or two in advance and store it in a special container in the fridge.

Slice of raspberry cheesecake on a white plate.

More delicious cheesecake recipes

If you're a fan of making cheesecakes, I've got a treat for you. Here are some of my personal favorite recipes to inspire you to become a master cheesecake maker. Remember, homemade is always best, and once you know how to make one, you can make all of them!

No bake cherry cheesecake – another wonderfully fruity cheesecake that's very easy to make and impossible to resist
No bake lemon cheesecake – this is a zesty sensation that's absolutely made to enjoy in the spring and summer months. Serve it with a glass of bubbly, put your feet up and take the rest of the day off!
No bake oreo cheesecake – this deliciously indulgent recipe is music to the ears of hardcore chocolate fans! Make it for Oreo lovers and they'll never forget the taste! This one is perfect for a special occasion, like a birthday party
No bake eggnog cheesecake – a festive favorite, this no bake eggnog cheesecake is big, bold lusciously creamy and perfect for the holidays
No bake Nutella cheesecake – a blend of lightness and richness, crunchiness and cream, this no-bake cheesecake has a Nutella flavor that stands out like a chocolate hazelnut dream

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