This No Bake Raspberry Creamsicle Cheesecake is out of this world AMAZING! We start with a Nilla Wafer crust, then add on layers of delicious raspberry cream. It’s so simple to make. perfect summer dessert.
No Bake Raspberry Creamsicle Cheesecake
Have you ever indulged in a Raspberry Creamsicle? If not, I am sure you have enjoyed an Orange version. A couple of weeks ago, I shared a No Bake Orange Creamsicle Cheesecake. It was out of this world amazing. It has been so popular on Facebook and Pinterest. It has been shared over 135,000 times in just a short period.
I totally get why it has been so popular. The recipe looks so tasty and is so super easy to make. My daughter had a birthday this week. She just turned 22. I can not believe it. Time just flies by. Since she LOVES raspberries, I decided I would whip her up a raspberry version of our Orange Creamsicle Cheesecake. She really liked it so I knew she would like this version.
I made the cheesecake the exact same way as I did the orange version. I did add in some fresh raspberries and we used Raspberry Jell-O. The flavor from the raspberries really added something special. The color was a pretty pinkish/red. Perfect for spring and summer dessert or even a birthday dessert.
The main thing about this dessert is that it is so simple to make and there is no baking involved. Just a few dirty dishes and a little bit of time to whip it up.
I like to place my no bake cheesecakes in the freezer for about 30 minutes before serving. When I use this step, my sharp knife gets super clean cuts. This makes the presentation and serving perfect.
To make this No Bake Raspberry Creamsicle Cheesecake, you will need some Nilla wafers, butter, cream cheese, heavy whipping cream (I forgot to add it to my ingredients, oops), sugar, powdered sugar, Raspberry Jello, and some fresh raspberries. I used cool whip for my topping swirls because it holds up better before serving. You could could garnish with a bit more whipping cream or just leave it with no garnishments. It will still be delicious.
INGREDIENTS
11 oz Vanilla Wafer Cookies
1 1/2 cup Sugar, divided
4 tbsp melted Butter
16 oz Cream Cheese, softened
3 oz fresh Raspberries
16 oz Heavy Cream
1 3.3 oz box Red Raspberry Gelatin
1 cup boiling Water
1/4 tsp Vanilla Extract
1/2 cup Powdered Sugar
DIRECTIONS
Put vanilla wafers in food processor and pulse until finely chopped.
Add 3/4 cup sugar and melted butter and pulse to incorporate.
Grease bottom and sides of 9″ spring form pan.
Press mixture into bottom and slightly up sides of pan.
Place in freezer for 30 minutes.
Beat cream cheese and remaining sugar until smooth.
In a medium bowl, combine gelatin and boiling water. Whisk until dissolved.
Set aside.
Puree Raspberries and set aside.
Whip heavy cream, powdered sugar and vanilla until stiff peaks form.
Add 1/2 of whipped cream mixture to cooled gelatin and add raspberry puree. Whisk to blend.
Set aside.
Fold remainder of whipped cream mixture into cream cheese mixture.
Spread 1/2 cream cheese mixture over crust.
Pour 2 cups of raspberry whipped cream mixture over cream cheese mixture.
Gently spread remaining cream cheese mixture over raspberry mixture.
Pour remaining raspberry whipped cream mixture over plain cream cheese mixture.
If desired, take a butter knife and gently glide through cream cheese layers to swirl.
Refrigerate for at least 6 hours.
Have you ever made a Raspberry Cheesecake?
No Bake Raspberries & Cream Cheesecake
Ingredients
- 11 oz Vanilla Wafer Cookies
- 1 1/2 cup Sugar divided
- 4 tbsp melted Butter
- 16 oz Cream Cheese softened
- 3 oz fresh Raspberries
- 16 oz Heavy Cream
- 1 3.3 oz box Red Raspberry Gelatin
- 1 cup boiling Water
- 1/4 tsp Vanilla Extract
- 1/2 cup Powdered Sugar
Instructions
- Put vanilla wafers in food processor and pulse until finely chopped.
- Add 3/4 cup sugar and melted butter and pulse to incorporate.
- Grease bottom and sides of 9" spring form pan.
- Press mixture into bottom and slightly up sides of pan.
- Place in freezer for 30 minutes.
- Beat cream cheese and remaining sugar until smooth.
- In a medium bowl, combine gelatin and boiling water. Whisk until dissolved.
- Set aside.
- Puree Raspberries and set aside.
- Whip heavy cream, powdered sugar and vanilla until stiff peaks form.
- Add 1/2 of whipped cream mixture to cooled gelatin and add raspberry puree. Whisk to blend.
- Set aside.
- Fold remainder of whipped cream mixture into cream cheese mixture.
- Spread 1/2 cream cheese mixture over crust.
- Pour 2 cups of raspberry whipped cream mixture over cream cheese mixture.
- Gently spread remaining cream cheese mixture over raspberry mixture.
- Pour remaining raspberry whipped cream mixture over plain cream cheese mixture.
- If desired, take a butter knife and gently glide through cream cheese layers to swirl.
- Refrigerate for at least 6 hours.
