Go Back
Print Pin
4.80 from 5 votes

No Bake Raspberries & Cream Cheesecake

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.
Author Jen


  • 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


  • 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.