Jessica’s Natural Foods

* If mixture is too warm to beat, place in fridge for about a half hour and then beat until stiff.

No-Bake (Filling) Raspberry Cheesecake

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No-Bake (Filling) Raspberry Cheesecake

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  • 1 package cream cheese softened
  • 1 stick of butter softened
  • 7 oz (2/3 cup) raspberry fruit spread (no sugar added)
  • 1/2 cup powdered sugar
  • 1 tsp Vanilla
  • 2 cups heavy whipping cream (cold)
  • fresh berries optional


  1. Prepare cookie crust: Put the baked cookies in a food processor and pulse until finely ground.
  2. While food processor is running, slowly add 4 tbsp melted butter.
  3. Press the mixture into a 9-inch pie plate to form the pie crust.
  4. Prepare the filling: With a mixer, combine the package of cream cheese and stick of butter until smooth.
  5. Mix in the raspberry preserves, powdered sugar and vanilla.
  6. Lastly add the cold heavy whipping cream and beat until thick/stiff (e.g. texture of thick whipped cream).* Pour into prepared crust.
  7. Refrigerate until ready to serve. Serve with fresh berries on the side.
No-Bake (Filling) Raspberry Cheesecake
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