No-Bake Raspberry Cheesecake

No-Bake Raspberry Cheesecake is the perfect, easy-to-make summer dessert. It’s the perfect blend of sweet, creamy cheesecake with delicious slightly tart fresh raspberries in every bite. You can use this same recipe to make either a full-size cheesecake or individual sized treats. 

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There is something especially delicious about cheesecake made with fresh summer berries. When it’s too hot to fire up the oven, no-bake desserts are definitely the way to go. 

This Raspberry No-Bake Cheesecake also makes a great patriotic dessert for Memorial Day, the Fourth of July, and Labor Day. The raspberries give a pretty red swirl to the cheesecake and you can top it with Blueberry Sauce to make it red, white and blue.

This cheesecake is quick to make and can be served in a variety of ways. In the recipe below, I will give you some easy ways that you can enjoy this delicious cheesecake.

Why This Recipe Works

This cheesecake is 100% no-bake when using a pre-made pie shell or mason jars making it a great option for summer. Of course homemade pie crust can also be used if you prefer.

This is an easy recipe that takes less than 20 minutes to make.

You can make a whole pie or individual servings to suit your needs. Individual servings are especially great when serving at a party or other celebration.

Step-By-Step Instructions

Ingredients

• 2 8-ounce packages of full fat cream cheese (room temperature): it’s important the cream cheese be at room temperature so that it can be creamed as smooth as possible.
• 14 ounce can full fat sweetened condensed milk
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract
• 1 packet unflavored gelatin:I use Knox unflavored gelatin that comes in a small box of 4 packets. You can also use 2 1/2 teaspoons of gelatin from a larger jar.
• 1 cup of fresh raspberries

The entire recipe and instructions can also be found in the recipe card at the bottom of this post. You can also print the recipe from the card, if needed.

Prep!

Set your cream cheese out about an hour before you begin to allow it time to come to room temperature.

Create!

In the bowl of an electric mixer fitted with a paddle, beat the cream cheese on medium speed until smooth and creamy.

Reduce the speed and slowly add the sweetened condensed milk, lemon juice, vanilla extract, and non-flavored gelatin.

Once everything is well combined, add the raspberries while continuing to mix on low. Once they are broken up and blended in evenly, turn off the mixer.

You can leave the pieces of raspberries more chunky, or blend them until they are broken into small pieces. Either option will work out just fine.

Present!

Pour the cheesecake batter into the prepared pie crust or crusts. Refrigerate for at least 2-3 hours before serving.

Present!

Serve with Raspberry Sauce and whipped cream, if desired.

Pie Crust Options For No-Bake Cheesecake

You can serve this raspberry cheesecake in a variety of ways.

To keep this cheesecake truly no-bake, use a store-bought graham cracker crust. Often, mini graham cracker pie shells for individual servings can also be found.

You can also make your own graham cracker crust or classic pie crust. An Oreo cookie pie crust would also be delicious with this recipe. 

Finally, you can make mason jar cheesecakes. Simply crumble graham crackers into the bottom of mason jars and pour the cheesecake batter on top. 

Tips and Techniques

• Set your cream cheese out about an hour before you begin to allow it time to come to room temperature.
• Use a pre-made graham cracker crust or graham cracker crumbs to keep this recipe entirely no-bake.
• Store leftovers tightly wrapped with plastic wrap in the refrigerator. Consume within 5 days for best results.
• To freeze this cheesecake, allow the cheesecake to cool then wrap it tightly in plastic wrap. You can wrap it whole or cut it into individual servings. Consume within 1 month for best results.

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No-Bake Raspberry Cheesecake

No-Bake Raspberry Cheesecake is the perfect, easy-to-make summer dessert. It's the perfect blend of sweet, creamy cheesecake with delicious slightly tart fresh raspberries in every bite. You can use this same recipe to make either a full-size cheesecake or individual sized treats. 

Course Dessert

Cuisine American

Prep Time 15 minutes minutes

Chill Time 3 hours hours

Total Time 3 hours hours 15 minutes minutes

Servings 8 servings

Calories 372kcal

Author Lauren Harris

Ingredients

• 2 8 ounce packages cream cheese (full fat at room temperature)
• 1 14 ounce can sweetened condensed milk (full fat)
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract
• 1 packet unflavored gelatin (or 2 1/2 teaspoons)
• 1 cup fresh raspberries
• pie crust(s) of your choice (see notes)

Instructions

No-Bake Raspberry Cheesecake

• Add the cream cheese to the bowl of an electric mixer fitted with a paddle and beat on medium speed until smooth and creamy.
  2 8 ounce packages cream cheese
• Lower the speed and gradually add the sweetened condensed milk, lemon juice, vanilla extract, and the packet of non-flavored gelatin.
  1 14 ounce can sweetened condensed milk, 1 tablespoon lemon juice, 1 teaspoon vanilla extract, 1 packet unflavored gelatin
• Once everything is fully combined, add the raspberries. Continue to mix on low speed until the raspberries are broken up and blended in evenly.
  1 cup fresh raspberries
• Pour the cheesecake batter into the pie crust(s) of your choice. See the notes section below for some suggestions.
  pie crust(s) of your choice
• Refrigerate for at least 2-3 hours, or until set. Serve with Raspberry Sauce and/or whipped cream, if desired.

Notes

Tips and Techniques

• Set your cream cheese out about an hour before you begin to allow it time to come to room temperature.
• Use a pre-made graham cracker crust or graham cracker crumbs to keep this recipe entirely no-bake.
• Store leftovers tightly wrapped with plastic wrap in the refrigerator. Consume within 5 days for best results.
• To freeze this cheesecake, allow the cheesecake to cool then wrap it tightly in plastic wrap. You can wrap it whole or cut it into individual servings. Consume within 1 month for best results.

Pie Crust Options For No-Bake Cheesecake

You can serve this no-bake raspberry cheesecake in a variety of ways.

To keep this cheesecake truly no-bake, use a store-bought graham cracker crust. You can also often find mini graham cracker pie shells for individual servings.

You can also make your own graham cracker crust or classic pie crust. An Oreo cookie pie crust would also be delicious with this recipe. 

Finally, you can make mason jar cheesecakes. Simply crumble graham crackers into the bottom of mason jars and pour the cheesecake batter on top. 

** Nutritional information is only an estimate and may vary. Pie crust is not part of the nutritional information as it will vary depending on which method you choose to use.

Nutrition

Serving: 1serving | Calories: 372kcal | Carbohydrates: 32g | Protein: 9g | Fat: 24g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 74mg | Sodium: 244mg | Potassium: 284mg | Fiber: 1g | Sugar: 30g | Vitamin A: 899IU | Vitamin C: 6mg | Calcium: 201mg | Iron: 1mg

This recipe was originally published on June 12, 2018. It was updated with new images, step-by-step instructions, tips, techniques and FAQ’s in April 2022. Minor updates were made in July 2025.