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no bake layered Raspberry Cheesecake on a cake stand.

No-Bake Layered Raspberry Cheesecake

No-Bake Layered Raspberry Cheesecake is a delicious sweet treat that features fresh raspberries, creamy cheesecake, and a graham cracker crust. A beautiful dessert.
5 from 1 vote
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Course: Dessert
Cuisine: American
Keyword: chilled dessert, no-bake dessert
Prep Time: 1 hour
Cook Time: 0 minutes
Chilling Time: 8 hours
Total Time: 9 hours
Servings: 12
Calories: 515kcal
Author: Sandy

Equipment

  • Mixing Bowls
  • Electric Mixer
  • Spatula
  • Spring Form Pan

Ingredients

Crust

  • 3 cups Crushed Graham Crackers
  • ¼ cup Sugar
  • ¾ cup Unsalted Butter, melted

Raspberry Layer

  • 3-4 cups Fresh Raspberries, washed and dried

Cheesecake Filling

  • 24 oz Cream Cheese (3 blocks)
  • ½ cup Sugar
  • ½ cup Heavy Cream
  • ⅓ cup Sour Cream
  • 2 teaspoons Vanilla
  • 1 ½ teaspoons Lime Juice (or lemon juice)
  • 1 teaspoon Raspberry Extract
  • ¾ teaspoon Salt
  • 2 ½ teaspoons Cornstarch

Raspberry Cheesecake Layer

  • 3 Tablespoons Raspberry Jello
  • ½ Prepared Cheesecake Batter

Instructions

Crust

  • Line the bottom and sides of a 9" spring-form pan with parchment paper. Set aside.
  • In a large mixing bowl combine graham crackers and sugar. Add the melted butter and mix until moist crumbs form. Add the crust mixture to the prepared spring form pan and press into an even layer, and a little ways up the sides. Place in the refrigerator to chill while you prepare the cheesecake.

Cheesecake

  • In the bowl of a stand mixer fitted with a paddle attachment add cream cheese and sugar. Beat on high for 1-2 minutes. Stop the mixer and scrape down the sides of the bowl with a rubber spatula.
  • Add heavy cream, sour cream, vanilla, lime juice, raspberry extract and salt. Mix on a medium-high speed for 1-2 minutes, until smooth and creamy. Next, add cornstarch and mix until combined.
  • Divide the cheesecake batter in half, putting half of it in a separate bowl. Leave half of the batter plain. In the other half add the raspberry jello and mix to combine.

Assembly

  • Remove the crust from the fridge and place an even layer of fresh raspberries on top with the raspberries standing up.
  • Spoon the plain cheesecake batter on top of the raspberries, using a rubber spatula to carefully spread to not disturb the raspberries.
  • Next, spoon the raspberry cheesecake layer on top of the plain and smooth it out.
  • Cover the pan with plastic wrap and place into the fridge to let it chill overnight. Once chilled, unmold and cut into 10-12 slices and serve.

Notes

Substitutions:
  • Graham crackers - Golden oreos may be used instead for a different flavor profile.
  • Sour cream - Plain or Greek yogurt may be used instead with only a slight flavor difference as the consequence.
  • Raspberries - Berries of your choice may be used instead.
  • Raspberry jello - Jello flavor of your choice may be used instead.
Tips
Lightly spray the spring-form pan with baking spray before lining to help keep the parchment paper in place.

Storage

Cheesecake may be stored in an airtight container in the fridge for up to 3 days.
After the cheesecake has chilled and set-up in the fridge, it can be frozen. Freeze whole or freeze the leftovers. Wrap the cheesecake first in plastic wrap, then in foil. Freeze for up to 3 months.

Nutrition

Calories: 515kcal