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This creamy, no-bake cheesecake in a 9×13 pan is the perfect make-ahead dessert for any occasion! With a buttery graham cracker crust, a luscious cream cheese filling, and a fresh raspberry topping, every bite is smooth, sweet, and slightly tangy. No oven needed—just mix, chill, and serve! Perfect for potlucks, holidays, or when you need a fuss-free dessert that feeds a crowd. Simple ingredients, big flavor, and totally irresistible!
Let me show you how to make it happen!
Grab a medium sized sauce pan and pour in your cornstarch and sugar. Toss to combine. Add the water and lemon juice and whisk it together a bit. It will be a little bit clumpy and that’s ok.
Add your berries and stir to combine. Turn the heat to medium high. Stir the mixture occasionally, until it starts to bubble up a bit. Continue to cook while you stir constantly, until the mixture thickens and begins to look a bit like jam.
Remove the pan from the heat and stir in the butter, vanilla and dash of salt. Allow it to cool completely, while you work on the other layers.
Place your graham crackers into a food processor or blender. Mix until you have fine crumbs. Alternatively, toss the graham crackers into a freezer safe gallon sized zip loc bag, seal it tightly and use a rolling pin to crush the crackers into crumbs.
Pour your butter, sugar, salt and cinnamon into the food processor (or right into your zip loc bag, if you are using that method) and stir (or shake the bag) to combine. Make sure all of the elements are well incorporated.
Spray a 9×13 pan with cooking spray and pour the crumb mixture into it. Use a measuring cup to press the crumbs into the pan, creating a nice sturdy crust. Cover and pop it into the freezer while you make the filling.
Into your stand mixer or large mixing bowl, place the cream cheese, powdered sugar and vanilla. Mix on medium speed for 2 minutes, stopping in the middle to scrape the bottom of the bowl.
Add the sour cream and heavy whipping cream and mix for an additional 8-10 minutes. Making sure to scrape the bottom of the bowl occasionally. You’ll really notice a change in the texture during the mixing process. It will increase in size and become nice and creamy.
Carefully pour the mixture over the top of your crust, spreading it out carefully with a knife.
When the raspberry topping is completely cool, drop it by heaping spoonful’s into random spots on the cheesecake filling. Spread it out evenly.
Cover and refrigerate for 12-24 hours.
Then dig in, baby. 🙂
Ingredients
- RASPBERRY TOPPING:
- 2 Tb cornstarch
- 3/4 C sugar
- 2 tsp water
- 2 tsp lemon juice
- 3 C frozen raspberries (or 18 oz fresh raspberries)
- 2 Tb butter
- 1 tsp vanilla
- GRAHAM CRACKER CRUST:
- 2 C graham cracker crumbs (14 full sheets)
- 1/2 C butter, melted
- 1/4 C sugar
- pinch salt
- pinch cinnamon
- CHEESECAKE FILLING:
- 3 (8 oz) packages cream cheese, softened
- 1 1/2 C powdered sugar
- 1 tsp vanilla
- 3/4 C sour cream
- 1 1/2 C heavy whipping cream
Instructions
RASPBERRY TOPPING
- Grab a medium sized sauce pan and pour in your cornstarch and sugar. Toss to combine. Add the water and lemon juice and whisk it together a bit. It will be a little bit clumpy and that's ok.
- Add your berries and stir to combine. Turn the heat to medium high. Stir the mixture occasionally, until it starts to bubble up a bit. Continue to cook while you stir constantly, until the mixture thickens and begins to look a bit like jam.
- Remove the pan from the heat and stir in the butter, vanilla and dash of salt. Allow it to cool completely, while you work on the other layers.
GRAHAM CRACKER CRUST
- Place your graham crackers into a food processor or blender. Mix until you have fine crumbs. Alternatively, toss the graham crackers into a freezer safe gallon sized zip loc bag, seal it tightly and use a rolling pin to crush the crackers into crumbs. Add your melted butter, sugar, salt and cinnamon into the food processor (or right into your zip loc bag, if you are using that method) and stir (or shake the bag) to combine. Make sure all of the elements are well incorporated.
- Spray a 9x13 pan with cooking spray and pour the crumb mixture into it. Use a measuring cup to press the crumbs into the pan, creating a nice sturdy crust. Cover and pop it into the freezer while you make the filling.
CREAM CHEESE FILLING:
- Into your stand mixer or large mixing bowl, place the cream cheese, powdered sugar and vanilla. Mix on medium speed for 2 minutes, stopping in the middle to scrape the bottom of the bowl.
- Add the sour cream and heavy whipping cream and mix for an additional 8-10 minutes. Making sure to scrape the bottom of the bowl occasionally. You'll really notice a change in the texture during the mixing process. It will increase in size and become nice and creamy.
- Carefully pour the mixture over the top of your crust, spreading it out carefully with a knife.
- When the raspberry topping is completely cool, drop it by heaping spoonful's into random spots on the cheesecake filling. Spread it out evenly.
Cover and refrigerate for 12-24 hours.
Recipe from Jamie Cooks It Up!
