Easy No-Bake Fresh Raspberry Cheesecake

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.

Table of Contents

• What goes into this recipe
• How to make a No Bake Raspberry Cheesecake
• Expert Tips
• Storage and Freezing
• Recipe FAQs
• Do you love No Bake Cheesecake Recipes?  Try these recipes…
• Easy No-Bake Fresh Raspberry Cheesecake

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!

What goes into this recipe

• 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.

3. Use a fork or potato masher to mash the raspberries up into a jam like consistency.  To start the cheesecake batter, combine the cream cheese with the sweetened condensed milk with an electric mixer until you have a creamy mixture.  Once the mixture is smooth, add the raspberries that you mashed up.
4. 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.

5. 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.
6. 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.

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

Do you love No Bake Cheesecake Recipes?  Try these recipes…

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