A luscious, creamy no-bake cheesecake swirled with vibrant raspberry sauce—delightfully elegant yet wonderfully simple, perfect for summer gatherings or whenever I crave a cool, fruity dessert.

Why You’ll Love This Recipe

I adore how effortlessly this cheesecake comes together—no oven needed, and the vibrant raspberry swirl makes it feel fancy. It delivers a silky, rich filling balanced by fresh raspberry brightness. Plus, it holds well in the fridge, so it’s ideal for prepping ahead and diving into indulgence later.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

cream cheese, softened
granulated sugar
pure vanilla extract
heavy cream (or whipped cream)
graham cracker crumbs (or digestive biscuit crumbs)
unsalted butter, melted
fresh raspberries (or frozen, thawed)
powdered sugar (to sweeten the raspberry swirl)
optional: lemon zest or a squeeze of lemon juice for the swirl

directions

I start by preparing the crust: I mix graham cracker crumbs with melted butter until they resemble wet sand, then press the mixture evenly into the bottom of an 8‑ or 9‑inch springform pan. I refrigerate the crust while making the filling.
I whip together softened cream cheese, granulated sugar, and vanilla until smooth and creamy.
I whip the heavy cream until stiff peaks form, then gently fold it into the cream cheese mixture until light and airy.
For the raspberry swirl, I purée raspberries with a touch of powdered sugar (and lemon juice/zest if using) until smooth, then strain out seeds for a silky texture.
I spoon most of the cheesecake filling over the chilled crust. Next, I drizzle the raspberry purée over the filling in lines or dots. Finally, I add the remaining filling on top and swirl gently with a spoon or skewer to create pretty marbling.
I cover the cheesecake and refrigerate for at least 4 hours (or overnight) to let it set firmly.
When ready, I release the edges of the springform pan, garnish with fresh raspberries or whipped cream if I like, and slice for serving.

Servings and timing

Serves 8–10 slices.
Prep time: 20 minutes
Chill time: at least 4 hours (ideally overnight)
Total time: approximately 4¼ hours (mostly chilling)

Variations

Chocolate swirl: I replace half the raspberry purée with melted chocolate for a raspberry-chocolate marbled look.
Berry mix: I use a combination of raspberries, strawberries, or blueberries for a colorful swirl.
Nutty crust: I add finely chopped pecans or almonds to the crust for extra crunch.
Citrus burst: I stir in a bit of lemon or lime zest into the filling for a bright twist.

storage/reheating

I keep the cheesecake covered in the refrigerator for up to 5 days—it only gets better with time. I don’t recommend freezing it, as the swirl texture can become watery when thawed. If I need a firmer slice after picking one up, I chill the slice briefly before serving again.

FAQs

How do I prevent the raspberry swirl from bleeding into the filling?

I make sure the filling is cold before swirling and swirl gently. Spreading the raspberry purée too aggressively can cause it to sink or blend too much.

Can I use frozen raspberries?

Yes—I thaw them first and strain the purée well to remove excess moisture and seeds.

Is gelatin needed to set the cheesecake?

Not here—the whipped cream and cream cheese gel together well when chilled. If I want an extra-firm set, I’ll stir in a teaspoon of unflavored gelatin dissolved in warm water.

Can I make this ahead for guests?

Absolutely—I make it the night before, so it’s perfectly firm by the next day and ready for company.

Can I use a different crust?

Definitely—I sometimes use Oreo crumbs for a chocolatey base or a cookie crust of any flavor I enjoy.

Conclusion

This Raspberry Swirl No‑Bake Cheesecake is one of my favorite go-to desserts—it’s creamy, colorful, and feels indulgent with minimal effort. Whether I’m hosting friends or just treating myself, I love how satisfying and show-stopping it is.