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No Bake Raspberry Cheesecake

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.

Course Cheesecake, Dessert
Cuisine American
Keyword Cheesecake
Prep Time 15 minutes
Chill Time 1 hour
Total Time 1 hour 15 minutes
Servings 12 servings
Author Heather @ thecookstreat.com

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:

  1. 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 9x13-inch pan. Set aside.

For the Cream Cheese Filling:

  1. 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.

  2. 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:

  1. 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.

  2. 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.