No Bake Raspberry Cheesecake

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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.

No Bake Raspberry Cheesecake Bars

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.

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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 Crusts make for the easiest cheesecakes

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.

Easy Raspberry Cheesecake - no bake recipe

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.

No Bake Cheesecake with Raspberry Topping

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 Cheesecake is always a great idea

No Bake Raspberry Cheesecake

4.77 from 13 votes
These No Bake Raspberry Cheesecake Bars have a graham cracker crust, a creamy no bake cheesecake filling and a homemade raspberry layer on top.
Prep Time: 30 minutes
Additional Time: 6 hours
Total Time: 6 hours 30 minutes
Course: Dessert
Cuisine: American
Servings: 15 servings


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


  • 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.


Serving: 1g · Calories: 382kcal · Carbohydrates: 44g · Protein: 4g · Fat: 22g · Saturated Fat: 13g · Polyunsaturated Fat: 7g · Cholesterol: 62mg · Sodium: 195mg · Fiber: 2g · Sugar: 33g
Tried this recipe?Mention @chocolatewithgrace or tag #chocolatewithgrace!

{originally published 7/29/19 – recipe notes and photos updated 2/23/22}

No Bake Raspberry Cheesecake Recipe
No Bake Raspberry Cheesecake Recipe

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45 Comments Leave a comment or review

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    • Kellie Smith says

      5 stars
      I haven’t tried it yet, but my bunch will try almost anything and give me an honest answer, they don’t mince words, I’ve tried a similar cheesecake and it was delicious. I prefer blueberry or blackberry over raspberry, we’ll have to try it and see. My blackberries should be ready in about 10 to 14 days.

    • Mallory says

      I haven’t tried it, and I don’t think it would turn out. You can make it a day or two ahead of time and it will keep well in the refrigerator.

  1. Flora McCarthy says

    I made the lemon one and put it in the freezer for about 5 days and took it out, let it unthaw and put it in the fridge. It was just fine and delicious!

  2. Teresa T says

    This is very good, second time suède full 16 zo Cream cheese and like it also. Thank you it is easy and super good.

  3. Rosanne Haughey says

    Very good. I used fresh blueberries instead of the raspberries. I also cooked the crust just a bit to set the graham cracker crust.

  4. Alicia J Hoffman says

    5 stars
    I’ve made this fabulous dessert twice now and each time it comes out perfect! The raspberry flavor is so deliciously strong and not obscured by the use of Jello in similar desserts. This is for sure a keeper, especially when our raspberries are producing like crazy! Thank you!

  5. Janine Mosher says

    4 stars
    It looks like a good recipe but there’s not enough Graham cracker crust for these bars.. my crust was very thin and the raspberry pie filling.. there wasn’t enough of it to cover the cream cheese filling! Next time I make it, I will double the pie filling and make more crust!

    • Mary says

      What size pan were you using, Janine? It should work exactly as written in a 9×13 pan. Were you pressing the crust up the sides of the pan? or just on the bottom? I’m not sure what could have gone wrong with the filling though. Did it thicken too much? Was it still pourable? The recipe should have produced 2-3 cups worth of raspberry topping, more than sufficient to cover the cheesecake completely. I’m glad it was still good, but bummed it didn’t turn out perfectly for you.

  6. Michele says

    4 stars
    This was excellent! The only thing that I would do different next time is spray the pan because the crust stuck and was hard to get out.

    • Mary says

      I’m glad you like the cheesecake, Michele! Did you try the warm water tip for getting the crust to easily release?

  7. Marlene says

    5 stars
    Great recipe! I use Dream Whip instead of Cool Whip or real whipped cream, as it’s a mix that keeps well in the pantry and therefore available when you have the urge for something sweet! Making the raspberry topping is a great idea but you can always use canned pie filling instead. I’m all about quick and easy!

  8. Alicia J Hoffman says

    5 stars
    I made this dessert exactly as your recipe states, and it was a huge success to top off our Christmas dinner! The crust was not too thick or thin, the filling was enormously fluffy and delicious, and the raspberry topping was the perfect complimentary bite to the other layers. I’m not sure what other reviewers were doing that made their desserts come out less than spectacular, but this recipe, as written and instructed in a 9×13 pan, yields a wonderful and beautiful dessert that is light after a heavy meal! I’d give 10 stars if I could! Thank you for a keeper Christmas tradition!

  9. Sharon says

    5 stars
    I found that I didn’t need 16 oz of Cool Whip. Too much. So I just used about 10 oz. Turned out great. Very yummy and a big hit at the gathering.

  10. Amy says

    Looks like a great dessert. I have a question about the raspberry topping: Do you think it would work to heat the raspberries, water & lemon juice and strain before adding back to the cornstarch/sugar mixture? I really dislike the texture of raspberry seeds, but love raspberry flavor.

    • Curtis says

      That’s an excellent point Amy!😘
      I too find Raspberries very delicious– (as I’m allergic to strawberries)
      However– the seeds of the raspberries often deter me– when it comes to desserts or smoothies😣
      So I’ll remember to strain my filling!

  11. Sue says

    4 stars
    Hi everyone. For those of you that have made this, do you prefer the Coolwhip or fresh whipped cream? Expecting company in a few days and thought I’d give it a try! Thx!

  12. Sue says

    5 stars
    How do I know when the raspberry topping is thick enough? It’s been on the stove for 10 or so minutes but still somewhat watery.

  13. Joanna says

    5 stars
    I made this and it was yummy. Everyone really enjoyed it. I did not chill it for six hours. I put it in my deep freezer for about an hour and a half and it came out perfect. I also used frozen strawberries instead of raspberries to make the topping because that’s what I had on hand and I just followed the same directions. This one’s a keeper.

    • Mary says

      I’m glad you were able to adapt the recipe to meet your taste, Joanna. Enjoy the cheesecake, and happy cooking!

  14. Sue says

    Hi! I’m in the midst of making this. What does “until thick” mean exactly? It’s been simmering for about 20 minutes. I imagine it will be thick once cooled but is just a bit thick at the moment. Thx!