Creamy No-Bake Raspberry Swirl Cheesecake (No Gelatin Needed)
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.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 4 hours
- Yield: 12 servings 1x
- Category: Dessert
- Diet: Vegetarian
Ingredients
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
Instructions
Heat the oven. Set it to 325°F (163°C).
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.
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.
Add the dairy and flavor. Mix in the sour cream and vanilla until uniform.
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.
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.
Bake. Transfer to the oven and bake 35–40 minutes, or until the center almost holds its shape but still has a slight jiggle.
Cool and chill. Let the pan cool on a rack to room temperature, then refrigerate for at least 3 hours — overnight is best.
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.
