Recipes/ Sweets

No Bake Raspberry Cheesecake

This creamy, fluffy no bake raspberry cheesecake sets up perfectly with no water bath, no cracking, and no need to even turn on the oven!

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Cheesecake is one of my favorite desserts but let’s face it. It’s kind of a pain to make, ESPECIALLY the baking part. I mean, who wants to deal with a water bath?

So when I heard there was such a thing as “no bake” cheesecake, let’s just say I was more than on board. But also a bit skeptical. Would it be as good as a “real” cheesecake?

If you’re wondering how a “no bake” cheesecake compares with a traditional cheesecake, well a “no bake” cheesecake is made without eggs, so it’s a bit less rich. It’s also made with whipped cream, so it’s creamy, but in a lighter and fluffier way than a traditional cheesecake. Kind of like a dense mousse.

Tips for success

  • Room temperature cream cheese: for a perfectly smooth cheesecake, make sure your cream cheese is at room temperature. Cold cream cheese tends to stay lumpy no matter how long you beat it for.
  • Bloom the gelatin: This recipe uses gelatin to help the cheesecake set. Before adding to the cheesecake mixture, you will need to “bloom” the gelatin in the raspberry purée. Blooming just means letting the gelatin absorb the liquid it’s in before heating to melt it.
  • Add the raspberry puree to the filling at the right time: when you add the raspberry purée and gelatin mixture to the cheesecake filling, it should be just warm to the touch, and the gelatin should be completely melted. If you add it when it’s hot, it will curdle the filling. If you wait until it’s cooled too much, the gelatin will start to set and there will be little lumps in the filling.
  • Whip the cream to stiff peaks: Stiff peaks are important for the filling to set properly. Basically the peaks should not droop at all when you lift the beater. See step 7 below for what that looks like!

How to make a raspberry no bake cheesecake step by step

  1. Combine 2 cups of finely crushed Oreo cookies (about 24 cookies, cream and all) with 4 tablespoons of melted butter. I use a food processor to crush the cookies, but you can also put them in a large zip-top bag and crush them with a rolling pin.
  2. Press the crust firmly and evenly into a 9-inch springform pan, using the bottom of a measuring cup or glass. Place the pan in the freezer while you prepare the filling. (If you don’t have a springform pan, feel free to use a 9″ deep dish pie pan, although you might end up with a little extra filling).

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3. Place 4 cups of raspberries and 2 tablespoons of fresh lemon juice in a medium saucepan.

4. Cook the berries over medium heat, mashing with a fork, until the the purée is fairly smooth, about 5 minutes.

5. Strain the purée into a microwave-safe bowl with a mesh strainer, using a spoon or rubber spatula to push it through. You should end up with about 1 cup of thin purée.

6. Sprinkle 2 packages of gelatin (4 1/2 teaspoons) evenly over the purée. Let it sit for 5 minutes to allow the gelatin to bloom.

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7. In the bowl of a stand mixer fitted with the whisk attachment, beat the cold heavy cream on medium high speed to stiff peaks (stiff peaks are important for the cheesecake to set properly. Scrape the whipped cream into a medium bowl and set aside.

8. Clean the stand mixer bowl and place 2 blocks of softened cream cheese in the bowl, along with 3/4 cup of sugar.

9. Beat the cream cheese and sugar on medium speed until well combined, scraping down the sides of the bowl as needed.

10. Heat the raspberry purée in the microwave for about 30 seconds, stirring every 10 seconds, until the gelatin is fully melted and the mixture is smooth. The purée should not be hot, but just warm to the touch. Add the purée to the stand mixer bowl and beat to combine.

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11. Scrape the whipped cream into the stand mixer bowl and carefully fold it in by hand with a rubber spatula until well combined.

12. Scrape the mixture into the springform pan and smooth the top with a spatula. Cover with plastic wrap and refrigerate at least 4 hours, and preferably overnight.

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Decorate with additional raspberries and whipped cream, if you like!

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Can you freeze a no bake cheesecake?

Definitely! No bake cheesecakes freeze super well. Just wrap the pan in several layers of plastic wrap and freeze for up to 3 months. Thaw at room temperature for 3-4 hours, or leave it partially frozen for an ice cream cake effect!

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No Bake Raspberry Cheesecake

Prep Time30 mins
Chilling Time6 hrs
Course: Dessert
Cuisine: American
Servings: 12 servings
Author: Ann Otis

Ingredients

Crust

  • 2 cups crushed oreos not double-stuffed (about 24 oreos)*
  • 4 tablespoons butter melted

Filling

  • 4 cups fresh raspberries plus more for decorating
  • 2 tablespoons fresh lemon juice
  • 2 packets unflavored gelatin powder (4 1/2 teaspoons)
  • 2 cups heavy whipping cream cold
  • 2 packages cream cheese (8 oz each), softened
  • 3/4 cup granulated sugar
  • 1 teaspoon vanilla extract

Instructions

  • Crust
  • In a medium bowl, combine the crushed oreos and melted butter.
  • Pour the mixture into a 9 inch springform pan*, and pack it down tightly and evenly onto the bottom of the pan. The bottom of a glass or measuring cup works well to make sure it’s tightly packed. Place the pan in the freezer while you prepare the filling.
  • Filling
  • Place 4 cups of raspberries and the lemon juice in a small saucepan over medium heat. Cook for about 5 minutes, mashing with a fork until fairly smooth. Into a microwave-safe bowl, strain the puree with a mesh strainer, pushing it through with a spoon or rubber spatula. You will end up with about 1 cup of raspberry puree. Sprinkle 2 packages of gelatin over the puree and set aside to bloom.
  • In a stand mixer fitted with the whisk attachment, beat the cold heavy cream on medium high speed to stiff peaks, about 5 minutes.*
  • Scrape the whipped cream into a bowl and place in the refrigerator.
  • Clean the stand mixer bowl and beat the cream cheese and sugar together on medium speed until smooth, scraping down the bowl as needed, 2-3 minutes.*
  • Place the bowl of raspberry puree in the microwave. Heat for 30 seconds, stirring every 10 seconds, until the gelatin is melted. The mixture should be just warm to the touch, not hot.*
  • Add the raspberry gelatin mixture and vanilla extract to the mixer bowl and beat until well incorporated, another 2-3 minutes.
  • Remove the bowl from the stand and slowly and carefully fold in the whipping cream until combined.
  • Remove the crust from the freezer and pour the filling into the pan. Smooth the top with a spoon or offset spatula.
  • Cover with plastic wrap and chill for a minimum of 8 hours, or overnight.
  • Run a knife inside the rim of the springform pan to loosen the cheesecake before removing it.
  • Serve topped with extra berries and whipped cream if you like.

Notes

*You can crush the oreos in a food processor, or put them in a zip-top bag and crush with a rolling pin
*for a perfectly smooth cheesecake, make sure your cream cheese is at room temperature. Cold cream cheese tends to stay lumpy no matter how long you beat it for. Set it on the counter for at least a couple of hours before using it.
* Be sure to whip the cream to stiff peaks: Stiff peaks are important for the filling to set properly. Basically the peaks should not droop at all when you lift the beater. 
*If you don't have a springform pan, feel free to use a 9" deep dish pie pan, although you might end up with a little extra filling).
 

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