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piece of cheesecake on plate garnished with fresh raspberries.
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5 from 1 vote

Raspberry No Bake Cheesecake

This easy No Bake Raspberry Cheesecake is perfectly creamy, sweet, and topped with a beautiful raspberry swirl! This delicious raspberry cheesecake recipe is so easy to make and just perfect for spring and summer!
Course Dessert
Cuisine American
Keyword raspberry cheesecake, raspberry cheesecake recipe
Prep Time 15 minutes
Cook Time 0 minutes
Chill Time 2 hours
Servings 8
Calories 449kcal
Author Trish - Mom On Timeout

Ingredients

  • 8 ounces cream cheese full fat, softened slightly
  • 1/3 cup granulated sugar
  • 1 cup sour cream or Greek yogurt
  • 8 ounces whipped topping (Cool Whip) or whipped cream, see notes below for how to make your own
  • 1 teaspoon vanilla extract
  • 9 ounce graham cracker crust or homemade crust
  • 1/3 cup raspberry jam or use your favorite flavor

Optional Garnishes

  • whipped cream, raspberries, whipped topping, mint

Instructions

  • In a large bowl, beat together cream cheese and granulated sugar together until light and fluffy, about 2 to 3 minutes.
  • Add in the sour cream, whipped topping (or whipped cream), and vanilla extract. Beat until well incorporated.
  • Pour cream cheese mixture into graham cracker crust and smooth until filling reaches the edges. Set aside for now.
  • Heat raspberry jam in a microwave for 15-20 seconds or until it thins and becomes easy to work with.
  • Dot the top of the cheesecake with the raspberry jam. Using a knife, gently swirl the jam to make a zig zag design over the top.
  • Place the cheesecake into the refrigerator and chill for 2 to 3 hours or until completely set.
  • Add additional whipped topping and fresh raspberries to decorate if desired.

Notes

To substitute homemade whipped cream for the whipped topping:

You will need 3 cups total of whipped cream so do measure it out after making it.
  • 1 1/2 cups heavy cream
  • 1/3 cup powdered sugar
  • 3/4 teaspoon vanilla extract
  1. Chill the mixing bowl and whisk attachment in the freezer for 5 to 10 minutes.
  2. Pour heavy whipping cream into mixing bowl and beat on medium-high speed until the cream gets bubbly and starts to thicken.
  3. Gradually add the powdered sugar and vanilla extract. Continue beating on medium-high speed until stiff peaks form.
  4. Use in place of the whipped topping in the recipe.

To make your own graham cracker crust:

  • 6 tablespoons butter, melted
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  1. Combine the graham cracker crumbs, sugar, and melted butter in a medium-size bowl and stir with a fork until the butter is fully incorporated.
  2. Press the crumbs onto the bottom of a 9 inch pie pan to create the crust.
  3. Refrigerate crust for at least 30 minutes.
 

Nutrition

Calories: 449kcal | Carbohydrates: 47g | Protein: 5g | Fat: 27g | Saturated Fat: 14g | Cholesterol: 47mg | Sodium: 289mg | Potassium: 156mg | Fiber: 1g | Sugar: 29g | Vitamin A: 581IU | Vitamin C: 2mg | Calcium: 92mg | Iron: 1mg