No Bake Raspberry Cheesecakes

Lately I’ve had somewhat of a mental block. I just can’t seem to finish one single task and then move to the next. All I can think of are the twenty thousand other things I need to do. Anyone else ever feel like this?! And chasing after two toddlers can seriously take it out of you!
So on Father’s Day we had just returned home from a cabin trip to Big Bear Lake, California the night before and I had zero planned for my husband. Like, no card. No meal planned. No present to him from the kids. Nada. No clue why I was so unmotivated. I’m just going to blame it on the weird weather we’re having in my neck of the (California) woods. Overcast everyday?? In June? Ugh! 
Anyway, I finally pulled myself together and unthawed some meat in the freezer for dinner and rifled thru the fridge to see what kind of dessert I could make. The hubs favorite dessert is cheesecake. Too bad I don’t even own a springform pan. (Anyone want to buy me one? :)  I happened to have a carton of raspberries in the back of the fridge. Thank heavens they were still good. (no mold here!) And a block of cream cheese. So I whipped these bad boys up. And. They. Were. GOOD.
NO BAKE RASPBERRY CHEESECAKES: (recipe adapted from vippins)
For Graham Cracker Crust:
  • 3/4 cup graham cracker crumbs
  • 1 Tbsp. sugar
  • 3 Tbsp. melted butter (I eyeballed the measurements, depends on how moist you like your crust)
For Cheesecake Filling:
  • 2/3 cup sugar
  • 1 (8-oz) package light cream cheese, softened
  • 1 tsp. vanilla extract
  • 1 (8-oz) tub lite Cool Whip
  • 1 tsp. fresh lemon or lime juice
  • zest of 1 lemon
  • 1 cup fresh raspberries (or any other berry!) slightly mashed with a fork
1) In a small bowl, mix together melted butter, sugar and graham cracker crumbs until combined. Divide evenly into your serving dishes and press down with bottom of spoon to create a crust.
2) In a mixing bowl with beater (I used my Kitchen-Aid) mix sugar and lemon zest until sugar is fragrant. Add cream cheese and blend until smooth. Add lemon juice and vanilla and mix to combine. Using rubber spatula, fold in the Cool Whip until well blended and then fold in raspberries.
3) Evenly distribute filling to serving dishes. I ended up getting 4 larger servings. Refrigerate for 2 hours before serving. Honestly, it was even better the next day! Seriously, easiest cheesecake ever.


  1. 1


    Oh my I have to make these right now! They look so good! I am a new follower to your blog and I love it! Stop by and visit mine!

  2. 3


    I must try this now! Sounds like the easiest thing in the world! I love your blog, you have so many easy and delicious recipes ever! Thanks so much for this.

  3. 7


    This looks fabulous! I love great desserts like this for summer. Thanks for sharing & for linking up to Tasty Tuesday so I could find this yummy recipe :)

  4. 9


    These raspberry cheesecakes look so good and easy to make! We are so glad that you linked up to our “Strut Your Stuff Saturday”. Please come back again really soon! Thanks! -The Sisters


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