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homemade no bake raspberry cheesecake
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4.6 from 5 votes

No Bake Raspberry Cheesecake

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 Time30 mins
Additional Time6 hrs
Total Time6 hrs 30 mins
Servings: 15 servings
Calories: 382kcal


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