Home / Recipes / Desserts / No Bake Raspberry Cheesecake Recipe

No Bake Raspberry Cheesecake Recipe

There are so many things to love about a good No Bake Cheesecake.  The simplicity is awesome, the fact that it only requires a few ingredients is a perk but it is the flavors that really are the best part.  I love that I can change up the ingredients and turn it from a No Bake Snicker’s Cheesecake to a fruity No Bake Raspberry Cheesecake.  The options are endless and I can’t get enough.  Whether you want a no bake dessert for a weekend dinner or for the Valentine’s Day holiday coming up you are going to want to keep scrolling and grab this recipe.
THIS POST MAY CONTAIN AFFILIATE SALES LINKS. PLEASE SEE OUR FULL DISCLOSURE POLICY FOR DETAILS

The funny thing is that I don’t remember eating cheesecake when I was young.  I am also pretty sure that I would have been convinced that I didn’t like it.

I wasn’t very adventurous when it came to food as a kid.  Although my Darb would tell you that I am still not.  He is always letting me know how picky I am.

This Raspberry Cheesecake was a huge hit at my house not only because everyone loves raspberries but because Golden Oreo’s make my Darb happy, happy, happy!

I am convinced it will make your family and friends happy too, so grab this No Bake Raspberry Cheesecake Recipe and make it today.

Free Email Series

5 Secrets To The Perfect Cookie

Tips & tricks to achieve the most delicious cookies of your life!

How to make a Golden Oreo Cheesecake Crust

Add Golden Oreo’s to your food processor fitted with the blade attachment.

Pulse until the Golden Oreo’s are fine crumbs.  Sometimes you have to stop the food processor and move the Oreo’s around to be sure that all of them get worked down into the size you want.

Combine the crumbs with butter and press them firmly into a spring form pan.  Refrigerate the crust while you are working on the filling.

No Bake Raspberry Cheesecake Filling

To make the filling we are going to start with fresh raspberries.   I LOVE fresh raspberries and using them in this cheesecake is an awesome idea.

Use a fork or potato masher to mash the raspberries up into a jam like consistency.  

To start the filling combine the cream cheese with the sweetened condensed milk with a hand held mixer until you have a creamy mixture.  Once the mixture is smooth, add the raspberries that you mashed up.

After the raspberries are mixed in, add the whipped topping making sure to fold it in so that you don’t loose any volume.

I do that by using a rubber spatula and taking some time.

Add the filling to the Golden Oreo Crust and spread it out into an even layer.

Refrigerate it for at least 4 hours to allow the filling to set up nicely.

Before serving remove the outside of the spring form pan.

Then I like to add a thin layer of raspberry jam to the top of the cheesecake.  Followed by adding additional whipped topping into a piping bag with a star tip and piping a border around the edge of the cheesecake.

A few additional fresh raspberries on the top of the cheesecake and it is ready to serve.

Every slice is creamy and delicious with bold raspberry flavors that go perfectly with the buttery Golden Oreo crust.

I am planning to make this for dessert on Valentine’s Day because I know all of my sweeties will love it.  But the truth is, this baby would be perfect any day of the year!

Do you love No Bake Cheesecake?  Try these recipes…

Save This Recipe

Enter your email below and I’ll send it directly to your inbox!

Please enable JavaScript in your browser to complete this form.
Easy No Bake Raspberry Cheesecake Recipe featured by top US dessert blogger, Practically Homemade

Easy No-Bake Fresh Raspberry Cheesecake

Fresh raspberries are the star ingredient in this awesome No Bake Cheesecake that is complete with a Golden Oreo crust.
Course: Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 4 hours 15 minutes
Servings: 10 slices
Calories: 671kcal
5 from 3 votes
Pin Print

Ingredients

Golden Oreo Cookie Crust

  • 2 ¼ cups Golden Oreo cookie crumbs
  • ½ cup butter {melted}

Raspberry Cheesecake Filling

  • 16 ounces cream cheese {softened}
  • 14 ounces sweetened condensed milk
  • 8 ounces whipped topping
  • 1 cup fresh raspberries {mashed}

Optional Toppings

  • ½ cup raspberry jam
  • 4 ounces whipped topping

Instructions

Golden Oreo Cookie Crust

  • Combine Oreo cookie crumbs and melted butter in a bowl. Mix together until everything is nicely incorporated. Pour into a ungreased spring form pan. Press crumbs firmly into the bottom and slightly up the sides of the spring form pan. Refrigerate until filling is ready.

Raspberry No Bake Cheesecake Filling

  • Mix together cream cheese and sweetened condensed milk until creamy using a hand held {or stand mixer}. Add the mashed fresh raspberries and mix until evenly distributed. Add the whipped topping and fold into the cream cheese mixture until combined, being sure to do this slowly so that you do not deflate the filling.

Cheesecake Assembly

  • Pour the raspberry cheesecake filling into the Golden Oreo crust and smooth into an even layer. Refrigerate for at least 4 hours.
  • To serve, remove the outer portion of the spring form pan. If desired, add raspberry jam to the top of the cheesecake and spread out to within a 1/2 inch of the edge of the cheesecake. Then pipe a border of whipped topping around the edge of the cheesecake. Cut into wedges and serve. Refrigerate leftovers for up to 4 days.

Notes

While you could use frozen raspberries in a pinch, fresh fruit will give you the best flavor and texture in this cheesecake.
Once you've added the whipped topping to the cream cheese mixture, fold it in gently just until combined. Overmixing can cause the filling to deflate and become dense.
This cheesecake needs at least 4 hours in the fridge to set up properly, but overnight is even better. Don't rush this step or your cheesecake may be too soft to slice.

Nutrition

Serving: 1slice | Calories: 671kcal | Carbohydrates: 71g | Protein: 9g | Fat: 40g | Saturated Fat: 22g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 0.4g | Cholesterol: 84mg | Sodium: 436mg | Potassium: 308mg | Fiber: 2g | Sugar: 54g | Vitamin A: 1028IU | Vitamin C: 6mg | Calcium: 200mg | Iron: 1mg
Tried this Recipe? Pin it for Later!Mention @PracticallyHomemade or tag #practicallyhomemade!

Similar Posts