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 with a bite on a fork

Now that we have the details down on how to make a no bake graham cracker crust and how to make a perfect no bake cheesecake, let try some fun flavor combinations. First, this raspberry no bake cheesecake. Get excited for a lemon blueberry no bake cheesecake and a no bake pumpkin cheesecake pie coming soon too!

This recipe makes a 9×13 inch pan of dessert, so it’s perfect for serving a crowd or taking to a potluck. It also makes a great birthday dessert that’s not cake. My family never loved cake and we often had other non-cake birthday desserts and the no bake blueberry cheesecake version is one dessert I remember having. I think it was my mom’s favorite.

layered no bake raspberry cheesecake

How to make easy no bake raspberry 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 pressed it into a 9×13 inch pan, chill it in the refrigerator and make the cheesecake filling.

First 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.

homemade no bake raspberry cheesecake

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 Flavor Ideas

Are you on a no bake cheesecake kick. Here are some of my favorite flavors and recipes.

no bake raspberry cheesecake on a pink plate

If you make this recipe, let me know how you liked it. Leave me a comment below or give it a rating in the recipe card. Happy Baking (or No Baking 🙂 )

homemade no bake raspberry cheesecake

No Bake Raspberry Cheesecake

4.72 from 7 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 mins
Additional Time: 6 hrs
Total Time: 6 hrs 30 mins
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.


If you make this recipe, leave me a rating and let me know how it went in the comments below.


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!

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no bake raspberry cheesecake bars

Here are some other no bake raspberry desserts that sound amazing.

No Bake Raspberry Cream Cheese Pie from Let’s Dish Recipes

And if you love chocolate and raspberry together, this No Bake Chocolate Raspberry Cheesecake Delight by together as a family sounds amazing

No Bake Frozen Raspberry Pie from Handle the Heat is perfect for summer!

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29 Comments Leave a comment or review

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    • 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!

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