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Easy No-Bake Fresh Raspberry Cheesecake

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This No-Bake Raspberry Cheesecake is a great way to enjoy the taste of cheesecake and fresh raspberries without having to turn on your oven. It starts with a Golden Oreo crust, and the filling is made with a combination of cream cheese, sweetened condensed milk, and whipped topping. Then you add plenty of mashed fresh raspberries for a pretty pink color and a tangy flavor.

A finished raspberry cheesecake that is no bake.
Table of Contents

This No-Bake Raspberry Cheesecake recipe is a great way to use up those fresh raspberries you might have picked up at the farmers market or grocery store. And like other no bake desserts, it’s perfect for those hot summer days when you don’t want to turn on the oven.

The combination of flavors in this cheesecake is really something special. The golden Oreo crust has a vanilla flavor that goes perfectly with the fruity taste of the juicy raspberries. And the creamy cheesecake filling ties it all together, creating a dessert that’s indulgent but still light and refreshing.

This cheesecake would be the perfect dessert for a summer party, and it would be a great addition to a baby shower or bridal shower spread, or anywhere a pretty pink dessert would be appropriate.

The best part about this easy recipe is that it’s so customizable. If you’re not a fan of raspberries, you could easily swap them out for strawberries, blueberries, or even a mix of different berries. You could also experiment with different types of cookie crusts – maybe a graham cracker crust or a vanilla wafer crust would be more your style. The possibilities are endless!

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What goes into this recipe

The ingredients needed to make a no bake raspberry cheesecake.
  • Golden Oreo Cookie Crumbs: You’ll need about 2 1/4 cups of Golden Oreo cookie crumbs for the crust. Just pulse the cookies in a food processor until they’re finely ground.
  • Butter: Melted butter helps bind the cookie crumbs together to create a sturdy crust that holds up well to the creamy filling.
  • Cream Cheese: Full fat cream cheese is the base of the cheesecake filling. Make sure you use softened cream cheese so it mixes smoothly.
  • Sweetened Condensed Milk: This thick, sweet milk adds flavor and helps set the cheesecake filling without the need for eggs or baking.
  • Whipped Topping: Folding in whipped topping like Cool Whip gives the no bake cheesecake filling a light, airy texture and helps balance out the richness of the cream cheese.  If you prefer homemade whipped cream, combine 1 cup heavy cream and 1/4 cup of powdered sugar.  Mix using whisk attachment until you get stiff peaks.  Add a 1/2 teaspoon of vanilla extract for extra flavor.
  • Fresh Raspberries: Of course, the star of this recipe is the fresh raspberries! You’ll need about a cup of raspberries, which you’ll mash up and fold into the cheesecake filling for a burst of fruity flavor.

See recipe card for full information on ingredients and quantities.

How to make a No Bake Raspberry Cheesecake

  1. For the 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.
  2. Combine the crumbs with butter and press them firmly into a spring form pan.  Refrigerate the crust while you are working on the filling.
Making the Golden Oreo crust.
  1. Use a fork or potato masher to mash the raspberries up into a jam like consistency.ย ย To start the cheesecake batter, combine the cream cheese with the sweetened condensed milk with an electric mixer until you have a creamy mixture.ย  Once the mixture is smooth, add the raspberries that you mashed up.
  2. 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.
Making the raspberry cheesecake filling.
  1. Add the cheesecake mixture 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.
  2. 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 base, followed by using a piping bar fit with a star tip to pipe a border of whipped topping around the edge of the cheesecake. A few additional fresh raspberries on the top of the cheesecake layer and it is ready to serve.
Adding the filling to the crust and serving.

Expert Tips

  • Use room temperature cream cheese. Make sure your cream cheese is softened to room temperature before mixing. This will help ensure a smooth, lump-free cheesecake filling.
  • Don’t overmix the filling. 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.
  • Chill the cheesecake thoroughly. 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.
  • Use fresh berries for best flavor. While you could use frozen raspberries in a pinch, fresh fruit will give you the best flavor and texture in this cheesecake.

Storage and Freezing

Store: To store leftover unbaked Raspberry Cheesecake, cover it tightly with plastic wrap or store in an airtight container in the fridge for up to 4 days.

Freeze: You can freeze this cheesecake for up to 2 months. First, chill it completely in the fridge, then wrap the whole cheesecake tightly in plastic wrap and aluminum foil. Thaw overnight in the fridge before serving.

Recipe FAQs

Can I use frozen raspberries instead of fresh?

While you could use frozen raspberries if fresh ones aren’t available, I really recommend sticking with fresh raspberries for this recipe. Frozen raspberries tend to release more liquid and can make the cheesecake filling too soft or runny.

Can I make this no-bake raspberry cheesecake in advance?

Absolutely! In fact, it’s best to make this cheesecake at least a day in advance so it has plenty of time to chill and set up in the fridge. You can make it up to 2-3 days ahead of time and keep it stored in the refrigerator until ready to serve.

Can I use a different type of cookie for the crust?

Yes, feel free to get creative with the crust! If you’re not a fan of Golden Oreos, you could use regular Oreos, graham cracker crumbs, vanilla wafers, or any other type of cookie you like. Just make sure you have enough cookie crumbs to make about 2 1/4 cups.

Can I use low fat cream cheese?

I don’t recommend using low-fat cream cheese for this recipe. Full-fat cream cheese will give you the best flavor and texture, and it helps the cheesecake set up properly. Using low-fat cream cheese can result in a cheesecake that’s too soft or runny because of the higher water content.

Looking at the inside of a raspberry no bake cheesecake.

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A finished raspberry cheesecake that is no bake.

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
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Ingredients

Golden Oreo Cookie Crust

  • 2 ยผ cups Golden Oreo cookie crumbs
  • ยฝ 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

  • ยฝ 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
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