Cheesecakes

Simple No-Bake Raspberry Cheesecake

4.93 from 13 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.

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

4.93 from 13 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 mins
Chill for 6 hrs
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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Nikky
9 days ago

Is the jelly meant to be a little lumpy before adding to the cream cheese? As it’s like half the amount of liquid when you make the actually jelly on the packet?

Nomitha
Nomitha
16 days ago

Didn’t work for me, unfortunately. 🙁 I gave it a full 24 hour in the fridge but it fell apart.

Shiela
Shiela
17 days ago

How long do you let the jello cool? On the counter or refrigerator ?

Aarushi Sehgal
17 days ago

Wow! This seems amzinggggg! I have learnt so much at your blog💖💖
Do check out mine too and I would love to know your thoughts on it! Your photography and food styling skills are remarkable💖

kiara
19 days ago

Hi Gemma,
This recipe worked really really well. The cheesecake was smooth and luscious. I also tried the recipe with the lime jell-o flavour and it was divine! Thankss

Lora
Lora
19 days ago

Hi Gemma. Making this later today. I wondered why you state it can only be stored for 2 days…appearance, or food safety? Thanks!

Janet Ball
Janet Ball
19 days ago

Is powdered sugar the uk version of icing sugar?

Amanda
Amanda
19 days ago

I love the sound of this. Can I use jelly cubes instead of the granules please.

Jennifer Potter
19 days ago

In South Africa the jelly powder is sweetened. Could I just add the sugar to taste or is it necessary to have a whole cup?

Sue
Sue
19 days ago

I made this with strawberries and strawberry jello since that is what I had on hand. It is setting up in the fridge right now but I tasted it before putting it in there and it is delicious! I cannot wait to have some for dessert after dinner tonight. Thanks for and easy and delicious recipe!

About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere! No matter your skills, I have you covered. Sign up for my FREE weekly emails and join millions of other Bold Bakers in the community for new recipes, baking techniques, and more every week!