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No Bake Raspberry Cheesecake Recipe

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  • Author: Michelle Minnaar
  • Total Time: 4 hours 50 minutes
  • Yield: 10 portions 1x
  • Diet: Vegetarian


Discover a delightful no-bake raspberry cheesecake recipe that combines creamy cheesecake filling with a burst of tangy raspberry flavor atop a buttery crust.


Units Scale

For the Crust

  • 10 oz graham crackers or digestive cookies
  • 0.5 cup butter, melted

For the Raspberry Reduction (for filling and topping)

  • 3.75 cups fresh raspberries, divided
  • 3 tablespoons water
  • 1 cup granulated sugar
  • 1 teaspoon lime zest

For the Cheesecake

  • 5 teaspoons gelatin
  • 1/3 cup lime juice
  • 16 oz cream cheese
  • 0.5 cup sour cream
  • 1 cup caster sugar
  • 1 teaspoon lime zest
  • 1.5 cups heavy whipping cream


  1. Preheat and Prepare: Preheat the oven to 350°F. Line a 9-inch springform pan with parchment paper.
  2. Make the Crust: Crush the graham crackers or digestive cookies into fine crumbs using a food processor or by placing them in a ziplock bag and crushing them with a rolling pin.
  3. Mix the crumbs with the melted butter in a medium mixing bowl until the consistency resembles wet sand.
  4. Press the mixture into the bottom of the prepared springform pan.
  5. Bake for 10 minutes, then remove from the oven and cool completely.
  6. Prepare the Raspberry Reduction: Combine 3 cups of fresh raspberries with the water and sugar in a medium saucepan.
  7. Cook over medium heat for 7-10 minutes until the raspberries break down and form a thick syrup.
  8. Strain the mixture through a sieve to remove the seeds and skins, leaving a thick raspberry syrup. Set aside to cool completely.
  9. Prepare the Gelatin Mixture: Combine the lime juice with the powdered gelatin in a small mixing bowl and let it stand for 5 minutes.
  10. Microwave the gelatin mixture for 10-15 seconds until it becomes liquid.
  11. Make the Cheesecake Filling: In a stand mixer bowl with a whisk attachment, beat the cream cheese, sour cream, and caster sugar on medium speed until smooth.
  12. Add the liquid gelatin and lime zest to the cream cheese mixture and mix until well combined.
  13. Fold half of the cooled raspberry reduction into the cheesecake batter. Reserve the other half for later.
  14. Whip the Cream: In a separate bowl, beat the heavy whipping cream until stiff peaks form.
  15. Gently fold half of the cream into the cheesecake batter, then fold in the remaining cream.
  16. Assemble and Chill: Pour the cheesecake batter over the cooled crust, smoothing the top.
  17. Refrigerate for at least 4 hours, or overnight, to set.
  18. Finish and Serve: Once the cheesecake is set, remove it from the pan and place it on a serving dish.
  19. Mix the remaining ¾ cup of fresh raspberries with the reserved raspberry syrup, stirring to coat the raspberries completely.
  20. Spoon the raspberry mixture over the top of the cheesecake. Serve chilled. Enjoy!


  • Ingredient-wise, you will need the juice and zest for 2 limes, 2 blocks of cream cheese and 2 packets of gelatin.
  • Prep Time: 30 minutes
  • Chill Time: At least 4 hours
  • Cook Time: 20 minutes
  • Category: Dessert
  • Method: Chill
  • Cuisine: American