This light and creamy no bake raspberry cheesecake is swirled with sweet raspberry jam and topped with fresh raspberries. When you want a refreshing dessert for spring and summer, this raspberry swirl cheesecake is simply perfect!
You might also love these raspberry cream sandwich cookies, no bake chocolate cherry cheesecake, and no bake blackberry cheesecake.
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Why You’ll Love This Recipe
Stunning Presentation. The swirls of raspberry jam in the pink raspberry cheesecake filling look so incredibly pretty, and the fresh raspberries on top just celebrate the warm weather months.
No Bake. When it’s hot out and you just don’t want to overheat your kitchen with a hot oven, a no bake cheesecake is the perfect dessert to make.
Versatile. Instead of raspberries, you could make this delicious cheesecake with blueberries, blackberries or strawberries.
See the recipe card at the end of the post for the full ingredients list and instructions.
Ingredients
Crust
- Graham Crackers. Crushed finely, graham crackers make the perfect crunchy base for cheesecakes. If you can’t find graham crackers, you can try digestive biscuits instead.
- Granulated Sugar. Adds a little sweetness.
- Salt. Balances the sweetness in the filling.
- Butter. Melted butter moistens the crust and binds the crumbs together.
Filling
- Heavy Whipping Cream. Whipped to soft peaks, the cream helps to thicken and set the cheesecake. The whipped cream also makes this dessert very light, silky and creamy.
- Gelatin. I use unflavored powdered gelatin, which comes in a box containing four 1/4-oz envelopes. I have no experience with using gelatin sheets.
- Cream Cheese. Full fat cream cheese is preferable for the best flavor.
- Powdered Sugar. Sweetens the filling, while the fine texture dissolves easily.
- Vanilla Bean Paste or Vanilla Extract. Flavor.
- Sour Cream. Adds a tangy flavor.
- Raspberry Jam. Use store bought seedless raspberry jam, or you can experiment with making your own raspberry puree or reduction to flavor your raspberry swirl cheesecake.
Instructions
Crust
- Preheat the oven to 325F. Lightly spray the bottom of an 8-inch springform pan with non-stick baking spray.
- Combine the crushed graham crackers with the sugar and salt. Drizzle with the melted butter, and toss with a fork until moistened and crumbly. Dump the crumbs into the pan, and press the crumbs firmly against the bottom and several inches up the sides of the pan.
- Bake the crust for 8 minutes, until fragrant and golden brown. Cool completely.
TIP: You can skip the step of baking the crust, but I like to bake it briefly to toast the graham crackers for a richer, nuttier flavor.
Filling
- In a microwaveable glass measuring cup or bowl, whisk together 1/2 cup of the heavy whipping cream with the gelatin. Let stand for 5 minutes. Microwave on high for 1 minute, stirring after 30 seconds, to dissolve the gelatin.Set aside while you make the filling. If any small lumps of undissolved gelatin remain in the warmed cream/gelatin mixture, pour it through a mesh strainer.
- In a large mixing bowl, use an electric mixer to beat the cream cheese, powdered sugar and vanilla until smooth, about 2 minutes. Beat in the sour cream and 1/2 cup of the raspberry jam.
- Gradually add the remaining 1 cup of heavy whipping cream, and beat until soft peaks form.
- Add the strained cream/gelatin mixture to the mixing bowl and beat until smooth and thick.
- Immediately pour the filling into the cooled crust and smooth out the top. Dollop the filling with the remaining 1/4 cup raspberry jam, and use a toothpick or sharp knife to swirl it in.
- Cover loosely with plastic wrap (not touching the filling), and refrigerate until completely set, about 6 hours, or overnight.
- To serve, run a sharp knife around the side of the cheesecake, to loosen the crust from the sides of the pan. Unlock the sides to remove it from the base. Serve the cheesecake, topped with fresh raspberries.
Be sure to read all of my BAKING FAQs where I discuss ingredients, substitutions and common baking questions, so that you can be successful in your own baking!
Frequently Asked Questions
What if I can’t find seedless raspberry jam?
Seedless raspberry jam can often be difficult to find, and my grocery store usually doesn’t keep it in stock. So I simply buy a good quality jar of raspberry preserves, such as Bonne Maman, and press it through a mesh strainer to remove the seeds. Avoid jams that have high fructose corn syrup, as those will not have the best flavor for your raspberry swirl cheesecake.
Can I make this recipe without the gelatin?
Yes, you can, but the filling will have a softer set.
Do I have to use a springform pan?
- A springform pan is a type of cake pan that has sides that can be removed from the base. It’s typically used for cheesecakes and other molded desserts so that the cheesecake can be easily removed from the pan and presented on a cake pedestal.
- If you don’t have a springform pan, you can assemble this recipe in a deep-dish pie pan, and just serve it the same as you would slices of pie.
How long does no bake cheesecake stay fresh?
You should cover the leftover cheesecake, store it in the refrigerator, and eat it within 2 days.
You Might Also Like
Cream Cheese Swirl Brownies 
Orange Creamsicle Cheesecake Bars 
Blackberry Cheesecake 
Strawberry Orange Cheesecake
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No Bake Raspberry Swirl Cheesecake
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet.
Equipment
- 8-inch Springform Pan with Removable Bottom
- Electric Mixer (Stand or Handheld)
Ingredients
Crust
- 1 ½ cups finely crushed graham crackers, approximately 1 1/4 sleeves
- 2 tbsp granulated sugar
- ¾ tsp coarse Kosher salt (if using table salt, use half the amount)
- ½ cup unsalted butter, melted
Filling
- 1 ½ cups cold heavy whipping cream, divided
- 1 envelope (1/4 oz) unflavored powdered gelatin
- 1 pound (2 8-oz blocks) cream cheese, softened to room temperature
- ½ cup powdered sugar
- 2 tsp vanilla bean paste or vanilla extract
- ¼ cup sour cream
- ¾ cup seedless raspberry jam
Instructions
Crust
- Preheat the oven to 325F. Lightly spray the bottom of an 8-inch springform pan with non-stick baking spray.
- Combine the crushed graham crackers with the sugar and salt. Drizzle with the melted butter, and toss with a fork until moistened and crumbly. Dump the crumbs into the pan, and press the crumbs firmly against the bottom and several inches up the sides of the pan.
- Bake the crust for 8 minutes, until fragrant and golden brown. Cool completely.
- Note that you can skip the step of baking the crust, but I like to bake it briefly just to toast the graham crackers for a richer, nuttier flavor.
Filling
- In a microwaveable glass measuring cup or bowl, whisk together 1/2 cup of the heavy whipping cream with the gelatin. Let stand for 5 minutes.Microwave on high for 1 minute, stirring after 30 seconds, to dissolve the gelatin.Set aside while you make the filling. If any small lumps of undissolved gelatin remain in the warmed cream/gelatin mixture, pour it through a mesh strainer.
- In a large mixing bowl, use an electric mixer to beat the cream cheese, powdered sugar and vanilla until smooth, about 2 minutes. Beat in the sour cream and 1/2 cup of the raspberry jam.
- Gradually add the remaining 1 cup of heavy whipping cream, and beat until soft peaks form.
- Add the strained cream/gelatin mixture to the mixing bowl and beat until smooth and thick.
- Immediately pour the filling into the cooled crust and smooth out the top. Dollop the filling with the remaining 1/4 cup raspberry jam, and use a toothpick or sharp knife to swirl it in.Cover loosely with plastic wrap (not touching the filling), and refrigerate until completely set, about 6 hours, or overnight.
- To serve, run a sharp knife around the side of the cheesecake, to loosen the crust from the sides of the pan. Unlock the sides to remove it from the base.
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