Cheesecakes

Simple No-Bake Raspberry Cheesecake

4.72 from 25 votes
My No-Bake Raspberry Cheesecake recipe has a special ingredient that helps it set — and in the end you get a creamy, light, and lovely cheesecake filled with raspberry flavor!
Top-down view of my no-bake raspberry cheesecake recipe.

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Hi Bold Bakers!

This cheesecake recipe is perfect for those dog days of summer. It’s no-bake, which means there’s no oven heating your house, the cheesecake is flavored by the simple act of dissolving a package of Jell-O in some hot water, and it comes together in about 30 minutes. (Of course, you do need to let it chill in the fridge before serving as well.) 

This is a twist on traditional Jell-O cheesecake recipes. My No-Bake Raspberry Cheesecake includes lemon zest, a healthy amount of vanilla extract, and fresh raspberries, chopped up and folded into the cheesecake mixture.

Somehow, that simple inclusion of fresh summer berries brings this cheesecake to life!! It’s cool, light, and not dense at all! Serve this after a delicious BBQ or after a sandwich lunch, and you will be adored. 

My No-Bake Raspberry Cheesecake, topped with raspberries.

What Is No-Bake Raspberry Cheesecake?

No-Bake Raspberry Cheesecake is a cheesecake that requires no baking, it’s right in the title. Even the Graham cracker crust is no-bake. It gets its creamy texture from the cream cheese and whipping cream, and the Jell-O helps flavor and set it. Somehow, it makes the lightest, creamiest cheesecake! 

I am using raspberry-flavored Jell-O in this recipe and including some chopped raspberries in the cheesecake mixture itself, but feel free to try other Jell-O flavors!

What You Need To Make Raspberry Cheesecake

How To Make No-Bake Raspberry Cheesecake

This is a super simple cheesecake recipe, but keep in mind that you have to chill the cheesecake in the fridge until it is fully set before serving! Here is how you make No-Bake Raspberry Cheesecake (and don’t forget to get the recipe with all the measurements, down below)::

  1. Press your graham cracker crust into a 9-inch (23cm) springform pan.
  2. Pour 1 cup (8floz/240ml) of very hot water into a large bowl and sprinkle in the raspberry Jell-O. Let the Jell-O sit on top of the water for 5 minutes, then stir until it is completely dissolved. Let the Jell-O mixture cool.
  3. Using an electric mixer, whip the cream cheese until it is creamy.
  4. Slowly add in the cooled Jell-O mixture into the cream cheese, 1 tablespoon at a time, being sure it mixes in thoroughly before adding more. This helps prevent the Jell-O from setting when it hits the cream.
  5. Add the powdered sugar, lemon zest, and vanilla to the cream cheese. Beat until it is all combined.
  6. In a separate bowl, whip the heavy cream to soft peaks. Then, gently fold the whipped cream into the cream cheese mixture until it is combined.
  7. Lastly, fold in the roughly chopped raspberries.
  8. Pour the mixture evenly into the pan on top of the crust. Cover the pan and refrigerate for at least 6 hours, or overnight, before serving. 
  9. When you are ready to serve, run a thin knife around the edges to separate it from the pan before releasing it.

Gemma’s Pro Chef Tips For Making No-Bake Raspberry Cheesecake

  • Make sure that the Jell-O is completely dissolved before adding it to the cream cheese. You don’t want it to be gritty in the cheesecake. 
  • The cream cheese must be room temperature, and the Jell-O has to be gradually added in order to let it temper. If you add the Jell-O too quickly, it will seize and get lumpy, and your cheesecake will not set properly.
  • You can make individual servings by dividing the crust and filling it into 10 small containers. Clear glasses would make a pretty presentation!
  • You can make a different flavored cheesecake by changing out the Jell-O flavor!

How Do I Store No-Bake Raspberry Cheesecake?

You can store any leftover no-bake Jell-o cheesecake well covered in the refrigerator for up to 2 days.

Don’t Miss More Cheesecake Recipes

And don’t forget to buy my Bigger Bolder Baking Cookbook!

Full (and printable) recipe below!

No-Bake Raspberry Cheesecake Recipe

4.72 from 25 votes
My No-Bake Raspberry Cheesecake recipe has a special ingredient that helps it set — and in the end you get a creamy, light, and lovely cheesecake filled with raspberry flavor!
Author: Gemma Stafford
Servings: 10 slices
Prep Time 30 minutes
Chill for 6 hours
My No-Bake Raspberry Cheesecake recipe has a special ingredient that helps it set — and in the end you get a creamy, light, and lovely cheesecake filled with raspberry flavor!
Author: Gemma Stafford
Servings: 10 slices

Ingredients

  • 1 recipe graham cracker crust
  • 1 package (3oz/85g) raspberry Jell-O
  • 2 cups (16oz/450g) cream cheese (at room temperature)
  • 1 cup (4oz/115g) powdered sugar
  • 1 teaspoon lemon zest
  • 1 teaspoon vanilla extract
  • cup (10floz/282ml) heavy whipping cream
  • 1 cup (5oz/142g) fresh raspberries (roughly chopped)

Instructions

  • Press the graham cracker crust into a 9-inch (23cm) springform pan.
  • In a large bowl, pour 1 cup (8floz/240ml) of very hot water and sprinkle the raspberry Jell-O on top. Let sit for 5 minutes and then stir until completely dissolved. Let cool.
  • With an electric mixer, whip the cream cheese until creamy.
  • Slowly add the cooled Jello to the cream cheese, 1 tablespoon at a time, and mixing thoroughly between additions to prevent the Jello from setting once it hits the cream cheese.
  • Add the powdered sugar, lemon zest, and vanilla and beat until combined.
  • In a separate bowl, whip the heavy cream to soft peaks, and then gently fold the whipped cream into the cream cheese mixture until fully combined.
  • Lastly, fold in the roughly chopped raspberries.
  • Pour evenly in the pan on top of the crust, cover the pan and refrigerate for at least 6 hours or overnight.
  • When ready to serve, run a thin knife around the edges to separate the cheesecake from the pan before releasing it. Store any leftovers well covered in the refrigerator for up to 2 days.
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Gayl
Gayl
2 years ago

The cheesecake recipe is great. I have done this twice substituting raspberry with orange and another time with strawberry. They are deliciously yummy.

Marcia S Slone
Marcia S Slone
2 years ago

Lemon cheesecake was so yummy! Will make other flavors soon as berries are in season now.

Margaret
Margaret
23 days ago

What would be a good sub for Graham crackers as we don’t have those where I live in Australia?

Doris
Doris
1 year ago

Can you use cool whip instead of whipping cream?

Carmen
Carmen
1 year ago

Love it!
Even my dad who won’t eat a cheesecake loved it!
Thanks Gemma
Next time I’m gonna try it with different flavors

Tess Escano
Tess Escano
1 year ago

Hi Gemma may i use frozen raspberry? Thank you…

Barbara
Barbara
2 years ago

Hi could I use freeze dried raspberries?

Barbara
Barbara
2 years ago

Hi is Harley’s sugar free jelly crystals ok to use?

Namita
Namita
2 years ago

What we can use instead of jello, a vegetarian option please

maine
maine
2 years ago

Hey Gemma, may i know the exact ingredients of the frosting used for this raspberry cheesecake? thanks in advance 🙂

About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, a cookbook author, and the creator of Bigger Bolder Baking. I want to help you bake with confidence anytime, anywhere with my trusted and tested recipes and baking tips. You may have seen one of my 500+ videos on YouTube & TikTok or as a guest judge on Nailed It! on Netflix or the Best Baker in America on Food Network. No matter your skills, my Bold Baking Team & I want to be your #1 go-to baking authority.

 

Weeknight Family Favorites Chapter from the Bigger Bolder Baking Every Day Cookbook