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These No-Bake Raspberry Cheesecake Bars have a graham cracker crust, a creamy no-bake cheesecake filling, and a homemade raspberry layer on top.
Now that we have the details down on how to make a terrific and simple no-bake Graham Cracker Crust and how to make a classic No Bake Cheesecake, we can start playing with fun flavor combinations.
This recipe makes a 9×13 inch pan of dessert, so it’s perfect for serving a crowd or taking it to a potluck. It also makes a great birthday dessert that’s not cake.
My family never really loved cake when I was growing up, so we often had other non-cake birthday desserts like this one.
Easy No Bake Cheesecake
First, start by making the graham cracker crust. Check out this post on no bake graham cracker crust for all the details on how to make it perfect.
Once you have the crust pressed into a 9×13 inch pan, chill it in the refrigerator while you make the cheesecake filling.
No Bake Raspberry Cheesecake
Beat the cream cheese, powdered sugar, milk and vanilla until smooth. Then gently fold in the Cool Whip or whipped cream.
Spread carefully on top of the graham cracker crust. It so easy isn’t it, just five ingredients in the filling. Chill that layer in the refrigerator while you make the raspberry layer.
Whisk together the cornstarch and sugar until smooth. Then add the water, raspberries and lemon juice. Cook over medium heat until thickened and clear.
The best part about this is you can use fresh or frozen raspberries. I find myself reaching for frozen berries the most as they are more economical and available all year.
Let the raspberry filling cool completely and spread on the cheesecake layer. Chill the whole dessert for 6 hours and then cut and serve.
No Bake Cheesecake Recipes
The classic Plain Cheesecake is the basis for all of our favorite no-bake cheesecake recipes. This works great with any fruit or chocolate cheesecake topping.
The No Bake Blueberry Cheesecake has been my family’s favorite every since childhood. I remember this recipe more than any other.
Lemon Cheesecake is a creamy, tangy no-bake lemon cheesecake with a graham cracker crust. This cheesecake is smooth and bursting with lemon flavor. It’s a perfect summer dessert for lemon lovers.
The Nutella Cheesecake with an Oreo crust is a Nutella lover’s dream. This is what happens when you have a half-eaten package of Oreos and a large jar of Nutella and you’re craving something sweet.
The Biscoff Cheesecake is an easy, four-ingredient, no-bake cheesecake with all the yummy flavors of Biscoff Spread and cookies.
An easy pumpkin dessert for fall and thanksgiving, this No Bake Pumpkin Cheesecake is a pumpkin and cheesecake lover’s dream.
A classic dessert, this No Bake Cherry Cheesecake is perfect for summer picnics and potlucks. This cheesecake has a graham cracker crust, creamy no-bake cheesecake layer, and cherry pie filling on top.
If you love chocolate and raspberry together, this No Bake Chocolate Raspberry Cheesecake Delight by Together As A Family sounds delicious and this No Bake Frozen Raspberry Pie from Handle the Heat is perfect for summer.
No Bake Raspberry Cheesecake
Ingredients
For the Crust
- 1 1/2 cups graham cracker crumbs finely crushed (about 9-10 sheets)
- 1/4 cup granulated sugar
- 1/2 cup melted butter
For the Cheesecake
- 11 ounces cream cheese softened to room temperature
- 1 1/2 cups powdered sugar
- 3 tablespoons milk
- 1 teaspoon vanilla
- 16 ounces 1 large container Cool Whip or 4 cups of homemade sweetened whipped cream. (4 cups whipped)
For the Homemade Raspberry Pie Filling
- 2 tablespoons corn starch
- 1/2 cup granulated sugar
- 1/2 cup water
- 2 cups fresh or frozen raspberries
- 1 teaspoon fresh lemon juice optional
Instructions
- Start by making the raspberry filling. In a heavy, medium saucepan. Whisk together the cornstarch and sugar until there are no cornstarch lumps. Add the water, raspberries and lemon juice. Cook over medium heat, stirring frequently until thick. Remove from heat and cool completely, set aside.
- Next, make the crust. Stir together the melted butter, graham cracker crumbs, and sugar. Press into the bottom of a 9 x 13 baking dish.
- In a large bowl, beat together the powdered sugar, cream cheese, milk and vanilla until smooth. Gently fold in the Cool Whip or whipped cream. Carefully spread on top of the crust, being careful not to break it.
- Carefully spread on the pie filling. Chill for at least 6 hours before serving. Store in the refrigerator. Best eaten within a few days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
{originally published 7/29/19 – recipe notes and photos updated 2/23/22}
I’ve made this a few times and everyone enjoys it. I do use Nilla Wafers for the crust and it is great.
I’ve made this recipe many, many times but I was wondering, can it be frozen? I was thinking of making a bunch of mini cheesecakes and throwing them in the freezer, So my husband could take one to work.
Yes, you can freeze no-bake cheesecake for up to 3 months. To maintain quality, freeze it solid first, then wrap tightly in plastic wrap and aluminum foil to prevent freezer burn. I recommend thawing in the refrigerator overnight before serving for the best texture. That’s a great idea for work lunches!
Would I be able to make single serving cheesecakes with this recipe?
Sure thing!
I can’t wait to try this recipe this weekend.
On another note, I just came into possession of a 9″ and 10″ set of square spring form pans (BTW, I didn’t know these existed), and am wondering if these can be interchanged equally for the round spring form pans of the same size, or do the recipes need to be adjusted?
I’m guessing they can be used the same way, though I too had no idea square springform pans were a thing! (Based solely on the fact that a 9-inch round cake pan can be used interchangeably with a 9-inch square pan.)
Fantastic pie just like my mom used to make.
I’m so glad you like it!
I’ve made this a few times and everyone enjoys it. I do use Nilla Wafers for the crust and it is great.
I made this today for a get together. It looks really good but I think I might make a serving and a hall of the raspberry topping next time. What I made did cover the pan but it seemed thin in areas.
Thanks for the feedback, Mike. This is a fairly thin topping (as pictured) but it would also be delicious with the extra fruit sauce!
Can this be made in a 9 inch Springform pan?
That will work fine.