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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 have made this 3 times and very pleased with results each time, my guests loved as well.
I made individual ones for a dinner I hosted (22 folks)
I was AMAZING!!
Not to mention QUICK and EASY!!
I’m so glad it was a hit!
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!
Dream Whip is a great option as well. I love quick and easy desserts too, Marlene!
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.
I’m glad you like the cheesecake, Michele! Did you try the warm water tip for getting the crust to easily release?
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!
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.
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!
I’m so glad you like the cheesecake, Alicia!
Absolutely love this!!! Hubby does too. He told me “don’t lose this recipe”.
I’m so glad you like the cheesecake, Pamela!
In step 4, why does it say blueberry pie filling and not raspberry pie filling?
Thanks for catching that, Debbie. It was a mistake.
How long will this sit in the fridge, want to pre-make it but wasn’t sure how long it could sit in fridge ?
This should be fine for a couple of days. I’d wait to top it with the fruit until just before serving.
I just made this and turned out great. It did need 8 hours at least but totally delish. Thank you
4. Carefully spread on the blueberry topping…? I thought this was a No bake raspberry cheesecake ?
Bien nonn te…..