Easy No-Bake Fresh Raspberry Cheesecake

A finished raspberry cheesecake that is no bake.

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5 from 3 votes

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.

Prep Time15

Cook Time0

Chill4

Total Time4 15

Course: Dessert

Cuisine: American

Servings: slices

Author: June Albertson-Dick

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.

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