Quick and simple to prepare, Raspberry Strawberry No-Bake Cheesecake is an ideal dessert recipe for hot weather. It has swirls of raspberry and strawberry puree in a creamy no-cook cheesecake and supported by a vanilla wafer crust.

Not only is this dessert easy to make, but it delicious and economical to make with in-season fruit.

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RASPBERRY STRAWBERRY NO-BAKE CHEESECAKE

What’s the difference in a baked versus a no-bake cheesecake? Obviously, you cook one of them and do not cook the other one. There’s more. Baked cheesecakes contain eggs, they’re baked in a water bath then chilled in the refrigerator before serving. No-bake cheesecake has no eggs and doesn’t need to be cooked. Typically, no-bake cheesecake has the texture of mousse and contains whipped cream, cream cheese, and/or sweetened condensed milk. The ingredients are mixed together with flavoring, fruit, cookies, etc, and chilled to firm.

CAN I MAKE CHEESECAKE AHEAD OF TIME?

Typically, both no-bake and baked cheesecakes take several hours to chill and set. Therefore, calculate that time in your planning. For this reason, cheesecake is the ideal dessert for a party because you can make it ahead of time. You could definitely make this the day before serving, or even a couple days before.

Both different cheesecakes are delicious and have a place on your dessert table.

You’ll need a good 9-inch springform pan for this recipe. I recommend this leakproof pan.

Red and white dessert with one slice cut out on a saucer.

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Please keep in mind that nutritional information is a rough estimate and can vary based on products used.

I updated this post from an earlier version. I made new photos and simplified the recipe instructions.

Raspberry Strawberry No-Bake Cheesecake

Quick and simple to prepare, Raspberry Strawberry No-Bake Cheesecake is refreshing dessert recipe for warm weather.

Author: Paula

4.85 from 26 votes

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Prep Time: 30

Cook Time: 1

Total Time: 30

Servings: 12 servings

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Ingredients

½ cup strawberries fresh or frozen
½ cup raspberries fresh or frozen
¼ cup granulated sugar
1 Tablespoon + 1/2 teaspoon cornstarch
2 Tablespoons cold water
2 and ½ cups vanilla wafers
½ cup butter melted
½ cup granulated sugar
8 -ounces cream cheese softened
14 -ounces sweetened condensed milk using low-fat or fat free is not recommended, as it will not set correctly
2 cups heavy whipping cream

Instructions

In a heavy saucepan, bring strawberries, raspberries, and sugar to a simmer. Mix together water and cornstarch and stir into berry mixture. Bring to a boil. Boil, whisking constantly for 2 to 3 minutes until thick. Remove from heat. Cool completely. This will make about 1 cup of filling.
Whip cream using an electric mixer and whisk attachment until stiff peaks form. Refrigerate. (no need to add sweetener to this.)
Mix vanilla wafers, butter, and sugar together. Press into a greased 9-inch springform pan. Refrigerate until set.
In a large mixing bowl using an electric mixer, combine cream cheese and sweetened condensed milk until completely combined and smooth.
Fold whipped cream into cream cheese mixture.
Pour into springform pan.
Drop teaspoons of berry mixer on top of cheesecake.
Using a long skewer, swirl berry mixer into cheesecake using circler patterns.
Freeze 8 hours before cutting.