5 January 2025

Raspberry Cheesecake

Last Updated on 31 May, 2026 by Elby | The Tasteful Pantry

Raspberry cheesecake is an easy to make, no bake dessert. Creamy and sweet, yet tart and with a crunchy biscuit base – this recipe ticks all the boxes. Not to mention it is visually stunning, so it’s sure to impress. Whether you’re hosting a dinner party or simply indulging your own sweet tooth, this recipe is a winner. If you are after a more traditional recipe, try my citrussy no bake Lemon Cheesecake.

I love making this beautiful raspberry swirl cheesecake for Christmas and special occasions, as it also happens to be wonderfully relaxed to put together, which is exactly what you want when you’re already juggling a million things in the kitchen. Just blend, press, mix, swirl, chill, and enjoy the smug feeling of having dessert sorted hours ahead of schedule. The colour alone looks like you’ve gone all fancy and artistic, when all you’ve actually done is swirl some coulis through with a whisk.

It’s a great way to use up raspberries that are starting to look a bit wilted or you are able to use frozen raspberries when the berries are not in season. I am often asked for my raspberry cheesecake recipe when I serve it up for friends!

More Popular Raspberry Recipes

Raspberry White Chocolate Slice – A sweet little number that layers buttery biscuit goodness with a creamy white chocolate filling and bursts of tart raspberry. It looks fancy with barely any effort, slices neatly for sharing, and disappears so fast. I should always make double of this recipe!
Raspberry and White Chocolate Muffins – Soft, fluffy muffins studded with pockets of melting white chocolate and bright pops of raspberry. They’re perfect for lunchboxes, morning teas, or rescuing berries that are heading towards their “use me now” moment. Sweet, tangy, cosy – everything a good muffin should be.
Raspberry and White Chocolate Brownies – A rich, fudgy brownie base swirled with creamy white chocolate and dotted with juicy raspberries. The berries cut through the chocolate with a welcome tang, giving you that perfect balance of indulgence and freshness in every bite. Ideal for bake sales, celebrations, or late-night cravings.

Benefits of a Raspberry Swirl Cheesecake

No Oven Required: Perfect for warm days when you’d rather not turn on the oven.
Fuss-Free Preparation: Minimal effort with maximum reward.
Prepare Ahead: The Raspberry Swirl Cheesecake can be made 24-48 hours beforehand, leaving more time for other preparations.
Gluten-free: This raspberry cheesecake is so easy to make as a gluten-free option. Swap out the plain biscuits for gluten-free plain biscuits and you have an option that hits the dietary brief!
Long lasting: Hmmm… Well that kinda depends on your household. However, if by some miracle you don’t eat the whole cheesecake within the first day or two, then you can store it in the fridge for an extra couple of days or freeze it. You can even eat the cheesecake straight from frozen – my kids love it like that!

Ingredients for a No Bake Raspberry Cheesecake

Biscuit Base
Sweet biscuits: I like to use Arnott’s Marie, but any digestive of plain sweet-style biscuit creates a flavourful foundation and holds the base together beautifully once mixed with butter.
Unsalted butter: Melted butter binds the biscuit crumbs and helps the base chill into a firm, sliceable layer.
Cinnamon: Adds a gentle warmth that complements the raspberry swirl without overpowering it.
Salt: A tiny pinch brightens the overall flavour and keeps the base from tasting overly sweet.

Raspberry Coulis
Raspberries: Fresh or frozen both work, giving you that bright, tangy flavour and gorgeous ruby colour.
Caster sugar: Sweetens the berries just enough to balance their natural tartness.
Water: Helps everything blend smoothly into a pourable coulis. You may need to adjust the quantity when using fresh berries.

Raspberries in a bowl for Raspberry Cheesecake

Filling
Cream cheese block: The hero of the show, giving the cheesecake structure and its classic creamy texture.
Condensed milk: Adds sweetness and helps achieve that silky, indulgent consistency.
Lemon juice: Lifts the richness with a splash of freshness that keeps the filling balanced.
Thickened cream (whipped): Lightens the mixture and turns the filling into a beautifully airy, mousse-like dream.

How to Make Raspberry Cheesecake

Step 1: Prepare the Base

Blitz the biscuits in a food processor until finely crushed.
Mix with melted butter, cinnamon and salt until combined.
Press the mixture into the base of a 20cm springform tin and refrigerate while preparing the filling.

Step 2: Make the Raspberry Swirl (Coulis)

Combine frozen raspberries, water and sugar in a blender.
Blend until smooth.
If you don’t want any raspberry seeds through the cheesecake, these can be strained out by running the swirl (coulis) through a sieve. I skip this step.

Step 3: Prepare the Cheesecake Filling

In a large bowl, beat the cream cheese until smooth. Add the condensed milk
Add the lemon juice, mixing until combined.
Whip the thickened cream in a separate bowl until soft peaks form, then fold gently into the cream cheese mixture.
Gently stir in half the coulis – use a whisk and do just one or two big stirs to swirl the coulis through the cheese cake filling.

Step 4: Finish the Raspberry Cheesecake

Pour the filling over the chilled base, smoothing the surface.
Refrigerate for at least 4 hours, or overnight, until set.
Remove from the tin, garnish if desired, slice, and serve with the remaining coulis.

Tips for Raspberry Cheesecake Success

For an extra indulgent touch, garnish the set cheesecake with fresh raspberries sprinkled with icing sugar, and even a sprig of mint before serving.
Make sure the cream cheese is fully softened to avoid lumps in the filling.
Give time for the cheesecake to set.

This Raspberry swirl cheesecake is a crowd-pleaser. It’s simple to prepare and utterly divine. With its silky, creamy texture and fruity zing, it’s the perfect dessert for any occasion.

FAQs

What if I only have frozen raspberries?
The recipe calls for fresh or frozen and both work equally well. If using frozen, there is no need to thaw them first. You can even use a mix if you don’t have enough fresh.

Can I use a different biscuit for the base?
Absolutely. Anything plain and crisp works nicely – digestives, wheatmeal, even a cheeky mix of odds and ends lurking in the pantry if you’re chasing minimal waste.

Why does my base crumble when I slice it?
It usually means the butter-to-biscuit ratio needs a tiny tweak. Add a splash more melted butter next time so the mixture binds properly. Also make sure the biscuits are finely crushed and the base is pressed firmly before chilling.

Do I need to soften the cream cheese first?
Yes. It is preferable to let it sit at room temperature for a little while before mixing. Softer cream cheese blends more smoothly and helps avoid lumpy filling disasters.

Is there a substitute for condensed milk?
Not really for this particular filling. The condensed milk gives it that perfectly sweet, silky texture. Best to stick with it for the full effect. You can change to skim condensed milk, however you may end up with a filling which is slightly less set.

Why does the swirl sometimes disappear?
This happens if the coulis gets overmixed into the filling. A couple of gentle, lazy circles with the whisk are all you need for pretty ripples. Also make sure you have added enough coulis.

Can I make the raspberry cheesecake ahead of time?
Definitely. It’s even better the next day after a good overnight chill. Just keep it covered in the fridge.

How long does the raspberry cheesecake keep?
Pop leftovers into an airtight container and enjoy within three days. The base stays lovely, and the filling keeps its creamy texture.

What if I want a stronger raspberry flavour?
Easy fix: swirl in a touch more coulis, or make sure you use the leftover coulis when serving – serve each slice with a nice drizzle on top. Fresh berries on the side also give it an extra punch.

Can I freeze the cheesecake?
You can, as long as it’s frozen without the fresh raspberry coulis on top. Wrap it tightly and freeze for up to a month. Thaw in the fridge before serving. You can also slice before freezing and just defrost one slice at a time.

Why is my raspberry cheesecake a bit too soft?
It may need more chilling time. A few extra hours in the fridge – or an overnight rest – usually firms it up nicely. Or you may not have added enough lemon juice or added too much coulis.