Creamy No-Bake Raspberry Swirl Cheesecake (No Gelatin Needed)

Meet the No-Bake Raspberry Swirl Cheesecake — a silky, berry-streaked crowd-pleaser that looks bakery-level fancy but is seriously approachable. Ready in under an hour of active time (plus chilling), this dessert gives you all the lush creaminess of a classic cheesecake without the gelatin fuss. Sounds good, right?

No-Bake Raspberry Swirl Cheesecake — A Quick Intro

If you crave a dessert that’s smooth, tangy, and visually stunning, this No-Bake Raspberry Swirl Cheesecake delivers. It’s the perfect centerpiece for dinner parties, holidays, or any time you want to feel a little fancy without sweating the oven. The bright raspberry swirl cuts through the rich cream cheese base and the buttery crust anchors every bite. Best part? You don’t need gelatin or complicated techniques to get gorgeous layers and texture.

Why You’ll Love This Recipe

• No gelatin required — so you avoid messy temperature tricks and weird textures.
• Beginner-friendly — the steps are forgiving, and the timing is flexible.
• Make-ahead magic — it improves with chilling, so prep it the day before.
• Pan-flexible — works in a 9×13 or a springform — choose what fits your crowd.
• Freezer-friendly — slice, wrap, and stash for quick dessert rescues.

Short on time? This is your new go-to Raspberry No Bake Dessert. Craving something that looks bakery-made? The swirl does the work for you.

The Key Ingredients (and Why You Need Them)

Below I list the main ingredients (no amounts here — the recipe card has those). I’ll explain what role each plays so you understand how and why to tweak things.

• Graham cracker crumbs (or alternative crust): Give the dessert structure and a buttery crunch. Swap to almond flour or gluten-free crumbs to make this a gluten-free option.
• Cream cheese: The life of the party — it creates the silky, tangy filling that defines the cheesecake. Use full-fat for the creamiest texture.
• Sour cream: Adds tang and lightness, helping the filling set with a soft, scoopable texture.
• Sugar: Balances the tart raspberry and brings depth to the cream cheese base.
• Eggs (if baking version used): In baked cheesecakes they stabilize; here they’re optional depending on whether you use a baked or fully no-bake method. (This recipe keeps it simple.)
• All-purpose flour (or cornstarch): A small binder that helps the filling hold together without being gummy.
• Raspberry puree: The star — fresh or thawed frozen raspberries, strained for a smooth swirl. That pure, bright fruit flavor is what makes this a true Raspberry Swirl No Bake Cheesecake.
• White or plain whipped cream & fresh berries (topping): For contrast in texture and a gorgeous finish.

Want to experiment? Swap crusts or add citrus zest — but keep the core ratios similar for best results.

How to Make It

Follow this clear, step-by-step method. Keep your ingredients at room temp and be gentle with mixing — overworking the batter invites cracks and a dense finish.

Ingredients (full amounts)

• 1½ cups graham cracker crumbs
• ⅓ cup granulated sugar (for crust)
• 6 tbsp unsalted butter, melted
• 8 oz (1 block) cream cheese, room temperature
• 1 cup granulated sugar (for filling)
• 1 cup sour cream
• 1 tsp vanilla extract
• 4 large eggs
• 2 tbsp all-purpose flour
• ¼ cup raspberry puree (folded into batter)
• For the swirl: ½ cup raspberry puree + 2 tbsp sugar
• Topping: whipped cream, fresh raspberries, powdered sugar

Note: If you want a truly no-bake finish, omit the eggs and use a bit more sour cream and a tablespoon of unflavored gelatin or a stabilizer alternative — but this recipe bakes briefly to set the filling and avoid gelatin entirely.

Equipment

• 9×13-inch pan (or 9-inch springform for a taller cheesecake)
• Mixing bowls, electric mixer or whisk
• Toothpick or knife for swirling
• Small saucepan or microwave-safe bowl for heating purée

Method

1. Preheat and prep. Preheat oven to 325°F (163°C). Line and lightly grease your pan if using a springform; for a 9×13, just line the bottom with parchment for easy removal.
2. Make the crust. Combine graham crumbs, the crust sugar, and melted butter. Press evenly into the bottom of the pan. Chill while you build the filling — chilling helps the crust set and won’t let the filling sink in.
3. Beat the cream cheese. In a large bowl, beat room-temp cream cheese with sugar until smooth and lump-free. Room-temp ingredients = smoother batter.
4. Add sour cream and vanilla. Mix until combined. Stir in eggs one at a time, beating gently after each addition. Fold in flour and the ¼ cup raspberry puree until just blended. Don’t overmix.
5. Pour and dollop. Spread the cheesecake batter over the crust. Then spoon dollops of the raspberry swirl puree (made by heating ½ cup raspberries with 2 tbsp sugar and straining) across the surface.
6. Swirl. Drag a toothpick or small knife through the dollops to create pretty marbling. Keep the motions shallow for distinct swirls.
7. Bake. Place in oven and bake 35–40 minutes until the center is almost set — it should jiggle slightly in the middle. Remove and let cool to room temp.
8. Chill. Refrigerate at least 3 hours, ideally overnight. Chilling firms the texture and deepens flavor.
9. Top & serve. Pipe whipped cream along the edges, scatter fresh raspberries, and dust with a little powdered sugar. Slice with a warm knife (wipe between cuts) for neat pieces.

FYI: If you use frozen raspberries, thaw and blend, then strain to avoid seeds in the swirl.

Pro Tips for Perfect Results

• Use full-fat cream cheese. Cuts the chance of a grainy texture.
• Room temperature is non-negotiable. Cold cream cheese lumps; warm binds beautifully.
• Don’t overmix after the eggs go in. Overbeating adds air and encourages cracks.
• Bake until “almost set.” The cheesecake will finish firming as it chills.
• Chill overnight if possible. Cold gives you cleaner slices and brighter flavor.
• For a seedless swirl, strain the puree. If you like seeds, skip straining — either works.
• Warm your knife before slicing. Run it under hot water, dry, and cut for smooth edges.

Bold tip: Chill thoroughly — it makes slicing neat and the texture perfect.

Variations to Try

• Mini versions: Make in a muffin tin for party-friendly bite sizes.
• No-bake only: Skip the bake, increase gelatin-free stabilizer (or use a small amount of agar), and chill overnight. This becomes a true Raspberry No Bake Dessert.
• Chocolate-hued: Add a thin ganache layer between crust and filling for a richer bite.
• Citrus lift: Stir a teaspoon of lemon or orange zest into the filling for brightness.
• Raspberry-jelly twist: Want a fun nod to old-school desserts? Top slices with a glossy raspberry glaze — a retro Raspberry Jello Dessert Idea reimagined.
• Adult version: Swirl in a tablespoon of Chambord or raspberry liqueur for grown-up depth.

Best Ways to Serve

• Nicely plated: One slice with a dollop of whipped cream and a few fresh berries looks elegant.
• Coffee pairing: Serve with espresso or cold brew — the tartness cuts richness beautifully.
• Dessert boards: Add slices to a dessert charcuterie with cookies, nuts, and chocolate squares.
• Party style: Pre-slice and label; guests can help themselves. Works great for potlucks and holiday tables.

Quick Tips for Storage & Leftovers

• Fridge: Store covered for up to 5 days. It actually tastes better on day two.
• Freezer: Wrap slices individually and freeze up to 2 months. Thaw in the fridge overnight.
• Transport: Keep chilled in a cooler or insulated bag for up to 3 hours.
• Refresh: If the surface loses sheen, a quick 10-minute chill in the fridge perks it back up.

FAQs

Nutritional Snapshot (approx. per slice)

Calories, carbs, sugar, and fat vary with portion size and substitutions, but a typical slice comes in around 300–400 kcal. Use lighter dairy or sugar alternatives for fewer calories, but note texture may shift slightly.

Final Thoughts

This No-Bake Raspberry Swirl Cheesecake (and its close cousins like the Raspberry Swirl No Bake Cheesecake) sits at the sweet spot between fancy and doable. It’s visually stunning, crowd-approved, and versatile enough to adapt for dietary needs or party themes. Whether you’re craving a classic Raspberry Gelatin Dessert reimagined without gelatin, tracking down a dreamy How To Make Raspberry Cream Dessert tutorial, or hunting for a showstopping Raspberry Jello Dessert Idea, this recipe checks all the boxes.

So, ready to swirl some magic? Grab your berries, crank up the mixer, and let the fridge do most of the heavy lifting. IMO, few things beat that first chilled bite — creamy, bright, and utterly satisfying.

Follow me on Pinterest for daily new recipes.

Creamy No-Bake Raspberry Swirl Cheesecake (No Gelatin Needed)

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A silky, berry-streaked cheesecake built on a crisp graham crust — no gelatin required. This approachable dessert blends a creamy filling with bright raspberry ribbons for an elegant finish that’s easy enough for weeknights and impressive enough for guests.

• Author: Irma
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 4 hours
• Yield: 12 servings 1x
• Category: Dessert
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

For the crust

• 1½ cups graham cracker crumbs
• ⅓ cup granulated sugar
• 6 tbsp unsalted butter, melted

For the filling

• 1 (8 oz) block cream cheese, softened to room temp
• 1 cup granulated sugar
• 1 cup sour cream
• 1 tsp vanilla extract
• 4 large eggs
• 2 tbsp all-purpose flour
• ¼ cup raspberry purée (folded into the batter)

For the swirl

• ½ cup raspberry purée
• 2 tbsp granulated sugar

To finish

• Whipped cream
• Fresh raspberries
• Powdered sugar for dusting

Cook Mode Prevent your screen from going dark

Instructions

1. Heat the oven. Set it to 325°F (163°C).

2. Make the crust. Stir together the graham crumbs, sugar, and melted butter until the crumbs are evenly moistened. Press the mixture firmly into the bottom of a 9×13 pan. Chill while you prepare the filling so the base sets.

3. Beat the cream cheese. In a large bowl, whip the room-temperature cream cheese with the cup of sugar until completely smooth and lump-free.

4. Add the dairy and flavor. Mix in the sour cream and vanilla until uniform.

5. Incorporate the eggs. Add eggs one at a time, mixing gently after each addition. Fold in the flour and the ¼ cup raspberry purée just until blended. Avoid overmixing.

6. Layer and swirl. Spread the cheesecake batter over the chilled crust. Combine the ½ cup raspberry purée with 2 tablespoons sugar, dollop it over the top, then drag a knife or toothpick through the dollops to create pretty marbling.

7. Bake. Transfer to the oven and bake 35–40 minutes, or until the center almost holds its shape but still has a slight jiggle.

8. Cool and chill. Let the pan cool on a rack to room temperature, then refrigerate for at least 3 hours — overnight is best.

9. Finish and serve. Top with swirls of whipped cream, scatter fresh raspberries, and lightly dust with powdered sugar before slicing.

Notes

• Use room-temperature cream cheese for a silky, lump-free batter.

• Keep mixing gentle after the eggs go in to reduce cracking.

• Chill overnight when you can — the texture firms up and the flavor improves.

• Seedless purée: blitz raspberries and strain through a fine sieve if you want a smooth swirl.

• Frozen fruit works: thaw and strain before using.

• Gluten-free option: swap in almond flour or gluten-free graham crumbs for the crust.