This easy no bake raspberry cheesecake comes together simply and the flavors are amazing. It’s perfect for bringing to BBQs, reunions, and potlucks.
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Hello my friends.
It’s always nice to have an easy, no bake, no cook dessert recipe in your back pocket to bring to family bbq’s, reunions, or Sunday dinner. This one is a well-loved favorite family recipe that shows up at almost every family event in my husband’s family.
I adapted it slightly with a fresh raspberry topping that turns the dish into a showstopper. But if you’re looking to save effort you can always go with the lazy option: a can of pie filling. It will still tastes amazing and saves a few extra dishes, which is always nice.
Three simple layers.
The No Bake Graham Cracker Crust
Crushed graham crackers.
Melted butter.
Mix them together. Press it gently into the pan.
That’s it. So simple.
Simple Cream Cheese Filling
A package of cream cheese, softened to room temperature.
A can of sweetened condensed milk.
Lemon juice – I prefer the flavor of freshly squeezed, but bottled lemon juice works in a pinch.
Whip with electric beaters.
Pour over the crust.
Boom. Done.
The Raspberry Showstopper Topping
Fresh raspberries.
Cold water.
Sugar.
Lemon juice (I use fresh).
E-Z gel. Have you heard of it? I have only used Cornaby’s E-Z Gel (aff. link, previously called Ultra Gel). E-Z Gel is a modified cornstarch that is non GMO and gluten free. It acts quickly to thicken without the use of heat. Perfect for desserts like this one.
Mix it together and then let it sit for 5 minutes before spreading on top of the cheesecake. Top with additional whole raspberries.
Let the whole thing chill for at least an hour before digging in.
Once you do, you won’t want to stop. Such a delicious fresh flavor.
Easy No Bake Raspberry Cheesecake
This no bake raspberry cheesecake comes together simply and the flavors are amazing. It's the perfect quick and easy dessert to bring to BBQs, reunions, and potlucks.
Ingredients
No Bake Graham Cracker Crust:
- 1 ½ cups (7.2 ounces) finely crushed graham cracker crumbs about 27 graham cracker squares
- ½ cup (1 cube) butter, melted
Cream Cheese Filling:
- 1 8-ounce package cream cheese softened to room temperature
- 1 14-ounce can sweetened condensed milk
- ⅓ cup fresh lemon juice squeezed from about 1 ½ small lemons, see note
Raspberry Topping (see note for an easy variation):
- 12 ounces fresh raspberries divided
- 2 tablespoons cold water
- ¼ cup (1.8 ounces) granulated sugar
- ½ teaspoon fresh lemon juice or a gentle squeeze
- 1 tablespoon E-Z gel see note
Instructions
For the No Bake Graham Cracker Crust:
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Combine the finely crushed graham crackers (I use a food processor to crush them) with the melted butter. Press very gently into the bottom of a 9×13-inch pan. Set aside.
For the Cream Cheese Filling:
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Beat the softened cream cheese in a medium bowl with electric beaters for about a minute. Add sweetened condensed milk and lemon juice and beat for another 1 to 2 minutes, until smooth and creamy. To save on dishes: sometimes I just rinse out the food processor and mix up the filling in there.
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Gently pour cream cheese filling over the prepared crust and spread evenly (being careful not to scrape up the graham cracker crumbs as you spread).
For the Raspberry Topping:
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Finely mash 6 ounces of the raspberries using a food processor, potato masher, or large fork. Add cold water, sugar, lemon juice and E-Z gel and mix until smooth. Let sit for 5 minutes to thicken.
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Pour raspberry topping over cream cheese filling and spread evenly. Top with additional whole raspberries, as desired. Chill for 1 hour or up to 24 hours in the refrigerator before serving.
Recipe Notes
1. I have used bottled lemon juice with good results. If you have a few extra minutes to squeeze the lemons, it does add a freshness to the flavor that I love.
2. For this recipe I have only used Cornaby’s E-Z Gel (previously called Ultra Gel). E-Z Gel is a modified cornstarch that is non GMO and gluten free. It acts quickly to thicken without the use of heat.
3. Easy Topping Variation: instead of the raspberry topping, you can use a 21-ounce can of any flavor of pie filling or pie topping that you enjoy.
Recipe Source: Heather @ The Cook’s Treat, adapted from a recipe shared with me by Pam B.
All images and text ©The Cook’s Treat
Disclaimer: post contains affiliate links for items on Amazon.
