This Raspberry Swirl No-Bake Cheesecake is a creamy, luscious dessert with a buttery graham cracker crust and a vibrant raspberry swirl. It’s the perfect balance of rich, velvety cheesecake and tart, fruity raspberry sauce. Best of all, there’s no need to turn on the oven! This cheesecake is ideal for summer gatherings, special occasions, or simply when you want a hassle-free yet elegant dessert.
Why You’ll Love This Recipe
- No oven required – Perfect for warm days or when you don’t want to bake.
- Creamy and smooth – The cheesecake filling is light yet rich.
- Beautiful presentation – The raspberry swirl adds a stunning visual effect.
- Make-ahead friendly – Great for prepping in advance for events.
- Customizable – Works with different fruit swirls or crust variations.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Crust:
- Graham crackers (crushed)
- Unsalted butter (melted)
- Granulated sugar
For the Cheesecake Filling:
- Cream cheese (softened)
- Powdered sugar
- Vanilla extract
- Heavy whipping cream
For the Raspberry Swirl:
- Fresh or frozen raspberries
- Granulated sugar
- Lemon juice
- Cornstarch (optional, for thickening)
Directions
- Make the Crust
- Combine crushed graham crackers, melted butter, and sugar in a bowl.
- Press the mixture firmly into the bottom of a springform pan.
- Chill in the refrigerator while preparing the filling.
- Prepare the Raspberry Swirl
- In a saucepan, cook raspberries, sugar, and lemon juice over medium heat until softened.
- Mash the raspberries and simmer until the mixture thickens slightly.
- Strain through a fine mesh sieve to remove seeds, then let cool.
- Make the Cheesecake Filling
- Beat the cream cheese, powdered sugar, and vanilla extract until smooth.
- In a separate bowl, whip the heavy cream until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture.
- Assemble the Cheesecake
- Pour the cheesecake filling over the chilled crust and smooth the top.
- Drizzle the raspberry sauce over the filling and use a toothpick or knife to swirl it in.
- Cover and refrigerate for at least 6 hours, or overnight for best results.
- Serve and Enjoy
- Remove from the pan, slice, and serve chilled.
Servings and Timing
- Servings: 8-10 slices
- Prep Time: 20 minutes
- Chill Time: 6 hours (or overnight)
- Total Time: 6 hours 20 minutes
Variations
- Different Fruit Swirls: Try strawberries, blueberries, or mango instead of raspberries.
- Chocolate Twist: Add a chocolate cookie crust and drizzle with melted chocolate.
- Lemon Cheesecake: Mix lemon zest into the filling for a citrusy kick.
- Nutty Crust: Use crushed almonds or pecans in the crust for added texture.
- Dairy-Free Option: Use dairy-free cream cheese and coconut whipped cream.
Storage/Reheating
- Refrigeration: Store in an airtight container for up to 4 days.
- Freezing: Freeze whole or in slices for up to 2 months; thaw in the fridge before serving.
- Reheating: No reheating needed—serve chilled for the best texture.
FAQs
Can I use a different type of crust?
Yes! You can use an Oreo crust, a shortbread crust, or even a gluten-free alternative.
How do I get the perfect swirl effect?
Use a spoon to drizzle the raspberry sauce over the cheesecake, then drag a toothpick or skewer through it in a circular motion.
Can I make this ahead of time?
Absolutely! This cheesecake actually tastes better when chilled overnight.
What if I don’t have a springform pan?
You can use a regular pie dish, but it may be harder to remove clean slices.
Can I use frozen raspberries?
Yes! Just thaw them before cooking and strain well to remove excess liquid.
How do I make the filling firmer?
Ensure the heavy cream is whipped to stiff peaks, and chill the cheesecake for at least 6 hours.
Can I use whipped topping instead of heavy cream?
Yes, but homemade whipped cream gives a fresher and richer taste.
Is this cheesecake overly sweet?
No, it has a balanced sweetness. You can adjust the sugar levels to taste.
How do I prevent cracks in a no-bake cheesecake?
Since this is no-bake, cracking isn’t an issue! Just ensure the filling is mixed smoothly.
Can I add a gelatin stabilizer?
Yes, if you want an extra firm cheesecake, dissolve 1 teaspoon of gelatin in warm water and mix it into the filling.
Conclusion
This Raspberry Swirl No-Bake Cheesecake is an effortless yet elegant dessert that’s perfect for any occasion. With its creamy texture, buttery crust, and vibrant fruit swirl, it’s a guaranteed crowd-pleaser. Try it today and enjoy a slice of sweet, tangy perfection!
Print
Raspberry Swirl No-Bake Cheesecake
- Prep Time: 30 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 30 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: No-bake
- Cuisine: American
Description
A creamy, no-bake cheesecake with a luscious raspberry swirl, topped with fresh raspberries and a buttery graham cracker crust.
Ingredients
For the Crust:
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
For the Cheesecake Filling:
- 16 oz cream cheese, softened
- 1 cup heavy whipping cream
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 1 tbsp lemon juice
For the Raspberry Swirl:
- 1 cup fresh raspberries
- 1/4 cup granulated sugar
- 1 tsp cornstarch mixed with 1 tbsp water
Instructions
- Prepare the Crust: Mix graham cracker crumbs, melted butter, and sugar. Press into a springform pan and refrigerate.
- Make the Raspberry Swirl: Heat raspberries, sugar, and cornstarch mixture over medium heat until thickened. Strain and cool.
- Make the Cheesecake Filling: Beat cream cheese, sugar, vanilla, and lemon juice. Fold in whipped heavy cream.
- Assemble: Pour cheesecake mixture over crust. Swirl raspberry sauce on top using a toothpick.
- Chill: Refrigerate for at least 6 hours or overnight before serving. Garnish with fresh raspberries.
Notes
- For a firmer texture, freeze for an hour before serving.
- Substitute raspberries with strawberries for variation.
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