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Pioneer Woman No-bake Raspberry Cheesecake

The Pioneer Woman’s No-Bake Raspberry Cheesecake requires only eight ingredients and is the ideal dessert for the warm summer months.

You can use either fresh or frozen raspberries in the recipe.

Pioneer Woman No-bake Raspberry Cheesecake
Pioneer Woman No-bake Raspberry Cheesecake

Why You’ll Love This Recipe

  • Making the crust for this dessert is as simple as combining cookie crumbs together; there’s no baking involved at all. From there, you just combine a few more ingredients to form the filling, which is quite delicious. This sweet takes next to no time to prepare. If you want to keep working on the pie after you’ve poured the filling into the crust, chill it for as long as you can.
  • If you have access to them, fresh raspberries are the best choice, but if you’re in a pinch, frozen raspberries will do just fine.
  • Since the fruit is cooked down, you may use any type of fresh or frozen fruit to create a myriad of delicious variations. Since we boil down our fruit, making adjustments is a breeze!

Pioneer Woman No-bake Raspberry Cheesecake Ingredients

  • Graham Crackers, Melted Butter. Cookie crumbs of any variety will work perfectly here!
  • Raspberries, Sugar And Corn Starch. Create a raspberry sauce that is exceptionally thick so that it may provide flavor to our cheesecake without causing it to become too runny. Do not omit the step of thickening the raspberry puree since it is a very critical step.
  • Cream Cheese. For the greatest results, use full-fat cream cheese; light cream cheese has greater water content and will not set as solidly as full-fat cream cheese will.
  • Powdered Sugar. Increases the cheesecake’s thickness while also assisting in making it more stable.
  • Whipping Cream. We whisk the cream in a separate bowl to get a lighter texture, as well as to ensure that it maintains its shape and cuts evenly.

In Place Of Fresh Raspberries, Might I Use Frozen Ones Instead?

Absolutely! Before continuing with the procedure, it is necessary to thaw the frozen berries in order to make the raspberry puree. If the consistency of the puree is not just right, add another half spoonful of cornstarch that has been mixed in water to the raspberry mixture. Continue to simmer the mixture until it has thickened even more.

When I make this recipe for No-Bake White Chocolate Raspberry Cheesecake, one of my favorite additions is to use frozen raspberries.

Optional Toppings

  • Before placing the no-bake raspberry dessert in the refrigerator, decorate the top with a swirl of raspberry jam.
  • You may garnish the cheesecake with shavings of white chocolate or dark chocolate, or you could drizzle it with chocolate.
  • For an additional layer of taste and crunch, you may include shredded coconut or coconut flakes into the crust or use them as a topping.
  • Raspberries can be placed on top of whipped coconut cream that has been piped into the shape of tiny swirls.
  • Make the filling for the vegan raspberry cheesecake out of a combination of raspberries and strawberries, and/or garnish it with a combination of other kinds of berries.
Pioneer Woman No-bake Raspberry Cheesecake
Pioneer Woman No-bake Raspberry Cheesecake

How To Make Pioneer Woman No-bake Raspberry Cheesecake

  • Line an 8-9 “Cover the bottom of a springform pan with parchment paper if you like (although it’s not required).
  • Combine the graham cracker crumbs and melted butter in a medium bowl and mix well. Apply even pressure to the base and 1/2 “upward on the springform pan’s sides.
  • Blend or puree raspberries until smooth, then strain through a fine-mesh screen to get rid of the seeds.
  • You should obtain approximately 1 cup of raspberry puree; add it to a medium saucepan with 3/4 cup of granulated sugar and a tablespoon of cornstarch. Mix ingredients together with a whisk.
  • Cook, often stirring, over medium heat until thickened, about 5 minutes. Put away for a moment to cool off.
  • With an electric mixer, whip the cream cheese until smooth in a large mixing basin.
  • Then, whip in a cup of powdered sugar until the mixture is light and airy. Include 1 cup of raspberry puree (nearly all of it! There will only be a few teaspoons remaining, so set them aside.
  • Separately, whisk the cream into firm peaks in a separate basin. Using a spatula or a slow-moving electric mixer, fold the mixture into the cheesecake filling.
  • Check the filling for sweetness and adjust as necessary.
  • Spoon into the baked pie shell. Drop in a few more spoonfuls of sauce and gently mix it in.
  • Store in the fridge for at least 8 hours, preferably overnight, for optimal effects.
  • Serve with more whipped cream and raspberries, if preferred.

What To Serve With Raspberry Cheesecake?

  • Mixed Fruit Salad
  • Mango Kulfi
  • Japanese Milk Buns
  • Falooda
  • Toasted Caramelized Nut Mix
  • Pandesal
  • Candied Fruits

How Do You Know When No-bake Cheesecake Is Done?

After chilling your no-bake raspberry cheesecake for at least eight hours, it should be set entirely; when you give the pan a jiggle and it doesn’t move, you know it’s ready to eat!

Pioneer Woman No-bake Raspberry Cheesecake
Pioneer Woman No-bake Raspberry Cheesecake

Recipe Variations

  • You may use the crumbs from another type of cookies, such as lemon cookies, vanilla wafers, or gingersnaps, instead of the graham cracker crumbs in this recipe. All of these cookies will turn out delicious!
  • Try a different kind of fruit, such as blueberries, blackberries, or sliced strawberries; any of these will work nicely. Just be sure to alter the quantity of sugar depending on the natural sweetness of the berry; really sweet berries may require less sugar, while acidic berries could require more sugar.
  • A delectable chocolate raspberry variation on the classic cheesecake may be made by adding one tablespoon of unsweetened cocoa powder to the batter of the cheesecake.
  • If you want to take the flavor to the next level, feel free to stir in one teaspoon of vanilla extract.

How To Store No-bake Raspberry Cheesecake?

  • In The Fridge. The no-bake raspberry cheesecake can be kept in the refrigerator for up to 4 days after it has reached the desired consistency. To ensure that the flavor and consistency of the cheesecake are maintained, it is important to use fresh ingredients and to keep the cheesecake properly covered.
  • In The Freezer. Do not attempt to freeze your no-bake raspberry cheesecake before it has entirely solidified since chilling the softened cream cheese mixture will prevent the cheesecake from fully solidifying. You may freeze the no-bake raspberry cheesecake in its whole, individual slices, or any leftovers for up to 3 months if you wrap them in plastic wrap and a layer of aluminum foil on the outside.

Try More Recipes:

Pioneer Woman No-bake Raspberry Cheesecake Nutrition Facts

Amount Per Serving

  • Calories 515
  • Total Fat 32g
  • Saturated Fat 17g
  • Cholesterol 172mg
  • Sodium 328mg
  • Potassium 201mg
  • Total Carbohydrate 50g
  • Dietary Fiber 2.1g
  • Sugars 37g
  • Protein 8.4g
  • Vitamin A 20%
  • Vitamin C 15%
  • Calcium 10%

Nutrition Facts Source: Source

Pioneer Woman No-bake Raspberry Cheesecake

Difficulty:BeginnerPrep time: 20 minutesCook time: 10 minutesRest time:8 hours Total time:8 hours 30 minutesServings:12 servingsCalories:515 kcal Best Season:Available

Description

The Pioneer Woman’s No-Bake Raspberry Cheesecake requires only eight ingredients and is the ideal dessert for the warm summer months; you have the option of using either fresh or frozen raspberries in the recipe.

Ingredients

    Crust

  • Raspberry sauce

  • Cheesecake

Instructions

  1. Line an 8-9 “Cover the bottom of a springform pan with parchment paper if you like (although it’s not required).
  2. Combine the graham cracker crumbs and melted butter in a medium bowl and mix well. Apply even pressure to the base and 1/2 “upward on the springform pan’s sides.
  3. Blend or puree raspberries until smooth, then strain through a fine-mesh screen to get rid of the seeds.
  4. You should obtain approximately 1 cup of raspberry puree; add it to a medium saucepan with 3/4 cup of granulated sugar and a tablespoon of cornstarch. Mix ingredients together with a whisk.
  5. Cook, often stirring, over medium heat until thickened, about 5 minutes. Put away for a moment to cool off.
  6. With an electric mixer, whip the cream cheese until smooth in a large mixing basin.
  7. Then, whip in a cup of powdered sugar until the mixture is light and airy. Include 1 cup of raspberry puree (nearly all of it! There will only be a few teaspoons remaining, so set them aside.
  8. Separately, whisk the cream into firm peaks in a separate basin. Using a spatula or a slow-moving electric mixer, fold the mixture into the cheesecake filling.
  9. Check the filling for sweetness and adjust as necessary.
  10. Spoon into the baked pie shell. Drop in a few more spoonfuls of sauce and gently mix it in.
  11. Store in the fridge for at least 8 hours, preferably overnight, for optimal effects.
  12. Serve with more whipped cream and raspberries, if preferred.

Notes

  • You may use the crumbs from another type of cookies, such as lemon cookies, vanilla wafers, or gingersnaps, instead of the graham cracker crumbs in this recipe. All of these cookies will turn out delicious!
  • Try a different kind of fruit, such as blueberries, blackberries, or sliced strawberries; any of these will work nicely. Just be sure to alter the quantity of sugar depending on the natural sweetness of the berry; really sweet berries may require less sugar, while acidic berries could require more sugar.
  • A delectable chocolate raspberry variation on the classic cheesecake may be made by adding one tablespoon of unsweetened cocoa powder to the batter of the cheesecake.
  • If you want to take the flavor to the next level, feel free to stir in one teaspoon of vanilla extract.
Keywords:Pioneer Woman No-bake Raspberry Cheesecake, No-bake Raspberry Cheesecake
Nutrition Facts

Servings 12


Amount Per Serving
Calories 515
% Daily Value *
Total Fat 32g50%
Saturated Fat 17g85%
Cholesterol 172mg58%
Sodium 328mg14%
Potassium 201mg6%
Total Carbohydrate 50g17%
Dietary Fiber 2.1g9%
Sugars 37g
Protein 8.4g17%

Vitamin A 20%
Vitamin C 15%
Calcium 10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.