No-Bake Raspberry Swirl Cheesecake

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This is an easy and perfect summer dessert! The No-Bake Raspberry Swirl Cheesecake has a buttery graham cracker crust and layers of no-bake cheesecake and a fresh raspberry purée.

This EASY No-Bake Raspberry Swirl Cheesecake has a buttery graham cracker crust and layers of no-bake cheesecake and a fresh raspberry purée.

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This is an easy and perfect summer dessert! The No-Bake Raspberry Swirl Cheesecake has a buttery graham cracker crust and layers of no-bake cheesecake and a fresh raspberry purée.

This post is sponsored by American Dairy Association Mideast. As always, all thoughts and opinions are my own.

We finally spent a relaxing weekend at home after quite a busy month of May. I traveled to Utah, Sacramento then Banff, Alberta for various activities. Finally, we are home together and getting things back in order at the house. Can you believe it’s been a month since I last baked? Well, I definitely got some time back in the kitchen this weekend because June is shaping up to be another busy month for us as well.  Until then, I’ll be spending as much time lounging around on the couch as I can.

This is an easy and perfect summer dessert! The No-Bake Raspberry Swirl Cheesecake has a buttery graham cracker crust and layers of no-bake cheesecake and a fresh raspberry purée.

We’re rolling into June with a new no-bake cheesecake recipe. This Raspberry Swirl Cheesecake starts with a graham cracker crust and it’s filled with layers of no-bake cheesecake and a fresh raspberry purée. It’s the perfect time for cheesecake, because June is Dairy Month!

I’m joining my friends over at ADA Mideast (remember my Ohio Farm tour?) to talk dairy and celebrate America’s hardworking dairy farmers. In Ohio and West Virginia, dairy farm families raise more than 275,000 dairy cows on about 2,500 dairy farms. That’s a lot of milk! Actually, it’s about 5.5 billion pounds, or about 645 million gallons of milk, but who’s counting, right?

This is an easy and perfect summer dessert! The No-Bake Raspberry Swirl Cheesecake has a buttery graham cracker crust and layers of no-bake cheesecake and a fresh raspberry purée.

Luckily for me, dairy comes in lots of different forms. Even though I have about a glass of milk a day in my coffee (8 grams of high-quality protein right there!), I also enjoy dairy-filled desserts, like this cheesecake!

This recipe is incredibly easy to make! The cheesecake filling is sweetened with a little bit of sugar and some melted white chocolate. The white chocolate adds a little bit of stability to the filling but it also helps make the texture absolutely perfect. It’s a little thicker and more creamy than some of my no-bake cheesecakes, and almost similar to the texture you would find in a baked cheesecake.

This EASY No-Bake Raspberry Swirl Cheesecake has a buttery graham cracker crust and layers of no-bake cheesecake and a fresh raspberry purée.

Each layer of this cheesecake is swirled with a fresh raspberry purée. I like to layer it in, so that it doesn’t overpower the cheesecake. I’ve also added a bit of lemon zest to balance the tart raspberries, but you don’t even really taste the lemon.

If raspberry isn’t your thing, you can certainly make this with blueberry, strawberry or even a blackberry purée. Yum!

This EASY No-Bake Raspberry Swirl Cheesecake has a buttery graham cracker crust and layers of no-bake cheesecake and a fresh raspberry purée.

I chose a standard graham cracker crust, but this would also be good with a vanilla sandwich cookie crust too! I prefer using a 9-inch springform pan, because I love a pretty crust, but you could certainly use a 9-inch square pan as well if you wanted these to be more like cheesecake bars. I don’t recommend using a 9×13 inch pan though because the bars would be very thin.

It’s no secret that no-bake desserts are pretty much my best friend because who wants to turn on the oven in the summer, am I right?

To meet Ohio and West Virginia dairy farmers, learn more about how farmers care for their cows and follow milk’s journey from farm to fridge, visit Drink-Milk.com, and follow the American Dairy Association Mideast on Facebook, Twitter, Instagram and Pinterest. Join the conversation #DairyMonth.

This EASY No-Bake Raspberry Swirl Cheesecake has a buttery graham cracker crust and layers of no-bake cheesecake and a fresh raspberry purée.

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This is an easy and perfect summer dessert! The No-Bake Raspberry Swirl Cheesecake has a buttery graham cracker crust and layers of no-bake cheesecake and a fresh raspberry purée.

No-Bake Raspberry Swirl Cheesecake

  • Author: Julianne Bayer
  • Prep Time: 1 hour 20 mins
  • Cook Time: 4 hours
  • Total Time: 5 hours 20 minutes
  • Yield: 8-10 slices

Description

This EASY No-Bake Raspberry Swirl Cheesecake has a buttery graham cracker crust and layers of no-bake cheesecake and a fresh raspberry purée.

Ingredients

  • For the crust:
  • 2 ¼ cups graham cracker crumbs
  • 8 tablespoons unsalted butter
  • For the filling:
  • 6 ounces white chocolate
  • 1 cup + 2 tablespoons heavy whipping cream, divided
  • 3 tablespoons powdered sugar
  • 2 packages (16oz) cream cheese, at room temperature
  • ½ cup granulated sugar
  • zest 1 lemon
  • 3 ounces raspberries, puréed
  • For the topping:
  • ¾ cups heavy whipping cream
  • 2 tablespoons powdered sugar
  • Raspberries for garnish

Instructions

  1. For the crust: Prepare a 9-inch springform pan by lightly greasing the edges of the pan with cooking spray, and then wiping gently with a paper towel.
  2. Grind the graham crackers into fine crumbs using a food processor or blender.
  3. In a small bowl, melt the butter in the microwave for 30 to 45 seconds. Pour the melted butter over the graham crackers and stir until the crumbs are well coated.
  4. Pour the crumbs into your springform pan and press firmly into the bottom and up on the sides to create a thick crust. Refrigerate the crust while you are preparing the filling.
  5. For the filling: In a microwave-safe bowl, combine the white chocolate together with 2 tablespoons of heavy whipping cream.
  6. Microwave at 50% power for 30 seconds. Gently stir and return the microwave for another 30 seconds (50% power). At this point, the chocolate should be melted. Stir until it’s completely smooth. Set aside to cool.
  7. Prepare the whipped cream. Place a metal mixing bowl in the freezer for 5-10 minutes. Pour the heavy whipping cream into the chilled bowl and use an electric mixer to beat the heavy cream on medium-high speed until the cream thickens. Slowly add the powdered sugar and continue beating on high speed until stiff peaks form. Set the whipped cream aside.
  8. Beat the cream cheese on medium-high speed until it’s completely smooth and free of lumps, scraping down the bowl as needed.
  9. Add the granulated sugar and continue beating until it’s well incorporated.
  10. Next, add the melted white chocolate and beat into the cream cheese until it’s well combined.
  11. Finally, add the lemon zest and the prepared whipped cream and fold into the cream cheese, mixing from the bottom to the top until it’s completely smooth.
  12. To build the layers: Pour 1/3 of the batter into the prepared crust and spread evenly. Then spoon about 1/3 of the raspberry purée over the cream cheese and use a knife to swirl it into the batter. Repeat this two more times.
  13. Refrigerate for at least 4 hours to allow the cheesecake to set. Add the toppings before serving.
  14. For the topping: Prepare a second batch of whipped cream following the same method as described above. Pipe the whipped cream boarders using a large open star tip. Garnish with leftover raspberries.

Notes

Prep time includes time to allow the cream cheese to soften to room temperature. For a quick shortcut, unwrap and microwave 15-20 seconds.
“Cook time” accounts for time in the refrigerator. This recipe does not require any actual baking.
You can use a prepared frozen whipped topping for either the filling or the toping to save time.

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12 Responses
  1. Rachel

    Hello! It might be an odd question but could I substitute the white chocolate with something else? We’d love to try this recipe but aren’t fans of white choc. Thanks so much!

  2. Krista McFarland

    This dessert was perfect for Easter in Georgia since it was a warm day and we didn’t want anything too rich or sweet. Even my “I don’t eat cheesecake”people were inhaling it and asking for more. Looking forward to experimenting with other fruits and toppings. Thanks as always for your amazing recipes!!

  3. Connie Doucette

    This cheesecake was absolutely delicious and very pretty as well. Only problem with the recipe is that directions to make the raspberry puree were not included. Oh, well, I guess that’s what Google is for. Thanks, my son will love it!

  4. Brenda @ a farmgirl's dabbles

    We have a good-sized raspberry patch loaded with blossoms right now. I just printed this off, as we’re always looking for new raspberry dessert recipes. Beautiful pie!

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