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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}
Very good and easy to make. Everyone loves it!
I’m glad it’s a hit!
I have made this now 3 times. Always a favorite ?
I’m so glad you’re enjoying the recipe, Staci!
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!
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.
I’m glad you were able to adapt the recipe to meet your taste, Joanna. Enjoy the cheesecake, and happy cooking!
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.
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!
I am definitely team-fresh whipped cream in most cases. However, I find that the cool whip just holds up a bit better in these kinds of desserts for what it is worth.
Thank you Mary!
Sue! Hands down Fresh whipping cream!?
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.
Yes, Amy, You could strain it.
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!
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.
I’m glad it was a hit, Sharon!
This is very good, will be making again.
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!