No Bake Raspberry Swirl Cheesecake Pie – Easy Summer Dessert Recipe

The first time I tasted a slice of this No Bake Raspberry Swirl Cheesecake Pie, I swear I could hear summer calling my name. Imagine this: creamy, tangy cheesecake filling with ripples of fresh raspberry sauce, all nestled inside a buttery graham cracker crust—no oven required. It’s the kind of dessert you want to eat straight from the fridge on a hot July afternoon, fork in one hand, cold drink in the other. I whipped this up during a heatwave years ago, desperate for something sweet but absolutely refusing to turn on the stove. Since then, it’s become my go-to for barbecues, lazy weekends, and those “just because” moments when you want to treat yourself (or impress a few friends).

No bake desserts are kind of my secret weapon, especially when the temperature creeps up and the idea of baking feels like punishment. This raspberry swirl cheesecake pie solves that problem beautifully. You get all the creamy decadence of traditional cheesecake, but it’s ready in a fraction of the time and, honestly, way less fussy. My family raves about it—and every time I bring it to a party, someone asks for the recipe before they even finish their first bite.

If you’re looking for a dessert that ticks all the boxes—easy, gorgeous, refreshing, and bursting with flavor—this No Bake Raspberry Swirl Cheesecake Pie is the one. Whether you’re a kitchen newbie or a cheesecake pro, you’ll fall in love with how effortless and rewarding it is. Bonus: it’s practically foolproof. After testing it at least a dozen times (and sneaking more than my fair share of slices), I can promise you this is the summer dessert you’ll come back to again and again.

Why You’ll Love This Recipe

• Quick & Easy: No oven needed—this pie comes together in about 20 minutes, then chills while you get on with life.
• Simple Ingredients: Everything you need is probably hanging out in your pantry or fridge. No wild goose chases for fancy stuff here.
• Perfect for Summer Gatherings: This No Bake Raspberry Swirl Cheesecake Pie is a showstopper at backyard barbecues, family reunions, or picnics in the park.
• Crowd-Pleaser: Creamy cheesecake and tart raspberries are a match made in dessert heaven. Even picky eaters dig in for seconds!
• Unbelievably Delicious: The contrast of cool, silky filling and bright fruit swirl will make you close your eyes and sigh with happiness. No exaggeration.

What really sets my version apart is the raspberry swirl. Instead of just plopping fruit on top, I simmer fresh raspberries into a vibrant sauce and swirl it through the filling. It looks impressive—like something from a bakery window—but it’s honestly so simple. I always blend the cream cheese and whipped cream until super smooth for that cloudlike texture. And the homemade graham cracker crust? Buttery, golden, and just a touch salty (the way I like it).

This isn’t just another no bake cheesecake pie—it’s my best pick for easy entertaining and treating yourself without a fuss. The pie sets up perfectly every time (no weird goopy centers here), and the raspberry swirl means every slice is a little unique. It’s the dessert I crave when I want comfort, nostalgia, and a splash of something special. Whether you’re sharing with friends or sneaking a midnight snack, this recipe always delivers those “wow, that’s good!” moments.

What Ingredients You Will Need

This easy No Bake Raspberry Swirl Cheesecake Pie uses straightforward, fresh ingredients you can find at any grocery store. Each one plays a part in making the pie creamy, tangy, and totally irresistible.

• For the Graham Cracker Crust:
  • Graham crackers (about 1 1/2 cups / 150g, crushed) – Honey or cinnamon work great
  • Unsalted butter, melted (6 tablespoons / 85g) – Adds richness and helps the crust stick together
  • Granulated sugar (2 tablespoons / 25g) – Just enough for sweetness
  • Pinc of salt – Balances the flavors
• For the Cheesecake Filling:
  • Cream cheese, softened (16 ounces / 450g) – Full-fat for the best texture. I like Philadelphia brand for consistency.
  • Powdered sugar (3/4 cup / 90g) – Dissolves easily into the filling
  • Pure vanilla extract (2 teaspoons) – For warmth and depth
  • Heavy whipping cream (1 cup / 240ml), cold – Whipped to soft peaks for a light, airy filling
  • Lemon juice (1 tablespoon / 15ml), freshly squeezed – Brightens up the flavor
• For the Raspberry Swirl:
  • Fresh or frozen raspberries (1 1/2 cups / 180g) – Fresh is nice if it’s summer, but frozen works year-round
  • Granulated sugar (2 tablespoons / 25g) – Sweetens the berries
  • Lemon juice (1 teaspoon / 5ml) – Keeps the color vivid and adds tartness
  • Cornstarch (1 teaspoon / 4g) + 2 teaspoons water – Thickens the sauce for swirling

Ingredient Tips & Substitutions:

• Crust: You can swap graham crackers for digestive biscuits or even chocolate cookies for a twist.
• Cream cheese: For a lighter pie, use Neufchâtel. Dairy-free cream cheese also works, but the texture is softer.
• Heavy cream: If you want a lower-fat version, try Greek yogurt (just note the pie will be a bit tangier and less fluffy).
• Raspberries: Swap in strawberries, blueberries, or even a berry mix depending on what’s in season.
• Sugar: Coconut sugar or a granulated sweetener can be used for a refined sugar-free option.

Honestly, the best part is that this recipe forgives a lot of swaps. I’ve made it with all kinds of berries and even tried a ginger snap crust (highly recommend!).

Equipment Needed

• 9-inch (23cm) Pie Pan – Glass, ceramic, or metal all do the trick. I’ve even used a deep-dish tart pan in a pinch.
• Food Processor or Rolling Pin – For crushing graham crackers. If you don’t have a processor, just seal the crackers in a zip-top bag and go to town with a rolling pin (very satisfying, trust me).
• Medium Mixing Bowls – One for the crust, one for the filling, one for the raspberry sauce. Nesting bowls save space.
• Electric Hand Mixer or Stand Mixer – Makes blending the cream cheese and whipping the cream so much easier. I’ve done it by hand, but it’s an arm workout.
• Rubber Spatula – For folding and scraping every last bit of cheesecake filling. No waste here!
• Small Saucepan – For simmering the raspberry sauce.
• Spoon or Toothpick – To swirl the raspberry sauce into the cheesecake filling. Toothpicks make for fancier swirls, but a butter knife can work too.

If you’re just starting out, don’t stress about fancy gadgets. I’ve made this pie with nothing but a whisk, a bowl, and some elbow grease. For cleaning, soak anything with sticky filling or sauce in warm soapy water right away—makes scrubbing so much easier later.

How to Make No Bake Raspberry Swirl Cheesecake Pie

1. Prepare the Graham Cracker Crust (10 minutes)
   • Crush graham crackers into fine crumbs using a food processor or by sealing them in a bag and rolling with a pin.
   • In a bowl, mix 1 1/2 cups (150g) crumbs with 6 tablespoons (85g) melted butter, 2 tablespoons (25g) sugar, and a pinch of salt. Stir until the mixture resembles wet sand.
   • Press firmly into the bottom and up the sides of a 9-inch (23cm) pie pan. Use the bottom of a glass for an even finish.
   • Chill the crust in the freezer for at least 15 minutes while you make the filling.
2. Make the Raspberry Swirl Sauce (10 minutes)
   • Combine 1 1/2 cups (180g) raspberries, 2 tablespoons (25g) sugar, and 1 teaspoon (5ml) lemon juice in a small saucepan over medium heat.
   • Cook, stirring occasionally, until the berries break down (about 4–6 minutes). It should smell fruity and look thickened.
   • In a cup, mix 1 teaspoon (4g) cornstarch with 2 teaspoons water. Stir into the berries and cook for 1–2 minutes until glossy and thickened.
   • Strain through a fine mesh sieve for a smooth sauce (optional, but makes a prettier swirl). Let cool to room temp before swirling.
3. Whip the Cream (5 minutes)
   • In a clean bowl, whip 1 cup (240ml) cold heavy cream to soft peaks using a mixer—don’t overbeat or it’ll get grainy.
   • Set aside in the fridge while you make the filling.
4. Mix the Cheesecake Filling (7 minutes)
   • Beat 16 ounces (450g) softened cream cheese with 3/4 cup (90g) powdered sugar and 2 teaspoons vanilla until smooth and creamy—no lumps!
   • Add 1 tablespoon (15ml) lemon juice and mix briefly.
   • Gently fold in the whipped cream with a spatula until fully combined. The mixture should be light and fluffy.
   • Tip: Make sure cream cheese is at room temperature to avoid a lumpy filling.
5. Assemble the Pie (5 minutes)
   • Spoon the cheesecake filling into the chilled crust and smooth the top.
   • Drop spoonfuls of the cooled raspberry sauce over the filling. Use a knife or toothpick to gently swirl it in—don’t overdo it or colors will muddy.
6. Chill & Set (at least 4 hours, best overnight)
   • Cover the pie with plastic wrap and refrigerate for at least 4 hours, or until firm. Overnight is even better for clean, easy slicing.
   • If you’re in a hurry, freeze for 1–2 hours to speed things up, but let it soften at room temp for 15 minutes before serving.
7. Serve
   • Slice with a sharp knife wiped clean between cuts for those beautiful swirls.
   • Enjoy straight from the fridge for the dreamiest texture.

Troubleshooting:

• If the filling looks grainy, the cream cheese was too cold—let it soften more next time.
• Crust too crumbly? Add another tablespoon melted butter.
• Swirl looking messy? Less swirling is more—just a few gentle figure-eights with a toothpick.

Honestly, once you’ve done this once, you’ll want to make it every week. The hardest part is waiting for it to chill!

Cooking Tips & Techniques

I’ve made this No Bake Raspberry Swirl Cheesecake Pie dozens of times, and a few tricks always make the difference between good and unforgettable.

• Room Temperature Cream Cheese: Letting your cream cheese soften completely prevents lumpy filling. I’ve rushed this step and regretted it—those little lumps just don’t blend out once the cream is whipped in.
• Don’t Overwhip the Cream: Stop at soft peaks. If you go too far, the filling can get weirdly dense or even start to separate.
• Cool the Raspberry Sauce: If it’s still warm, it’ll melt the filling and make the swirls runny. I usually make the sauce first, so it has time to cool while I prep everything else.
• Chill Time: I know it’s hard to wait, but the pie needs at least 4 hours to set up. For super clean slices, let it chill overnight. Trust me, it’s worth it.
• Swirling Technique: Less is more! Use a toothpick or the tip of a butter knife, and just drag it through the sauce in a few S-shapes. Over-swirling turns the whole pie pink (learned that the hard way).
• Multitasking: While the crust chills, whip the cream and make the raspberry sauce. Makes the whole process faster and just a bit more fun.
• Consistency: If you’re serving a crowd, double the recipe and use a 9×13-inch (23x33cm) pan for cheesecake bars instead of a pie.

Honestly, the best tip? Don’t stress about perfection. Even if your swirls are a little wild or your crust is a bit rustic, it’ll still taste amazing. That’s the beauty of no bake desserts—they’re forgiving and always a hit.

Variations & Adaptations

One of my favorite things about this No Bake Raspberry Swirl Cheesecake Pie is how flexible it is. Here are a few ways you can make it your own:

• Gluten-Free: Use gluten-free graham crackers or cookies for the crust. I’ve made it with almond flour crust too—just as delicious, with a nutty twist.
• Dairy-Free: Swap the cream cheese and whipped cream for your favorite dairy-free versions (like Kite Hill or Violife for cream cheese, and coconut whipping cream). The texture is a bit softer, but it’s still dreamy.
• Berry Swap: Not a raspberry fan? Try strawberries, blueberries, blackberries, or even a mix. In winter, I use frozen berries—just thaw and drain off excess liquid first.
• Chocolate Crust: Sub in chocolate wafer cookies for the graham crackers if you want a hint of cocoa with your cheesecake.
• Lemon-Lovers: Add extra lemon zest to the filling for a brighter, tangier pie. It’s amazing with the raspberry swirl.
• Mini Pies: Use a muffin tin lined with cupcake papers to make individual cheesecakes—great for parties or portion control.

Personally, I love making this with a gluten-free almond flour crust and a swirl of fresh blackberry sauce in late summer. I’ve even tried swirling in a bit of passion fruit puree for a tropical vibe—highly recommend if you’re feeling adventurous!

Serving & Storage Suggestions

For best results, serve your No Bake Raspberry Swirl Cheesecake Pie chilled. I like to slice it straight from the fridge—there’s something extra satisfying about the cool, creamy texture on a warm day. Garnish with fresh raspberries or a dollop of whipped cream for a little extra flair.

This pie pairs beautifully with iced tea, lemonade, or a crisp white wine. If you’re serving it at a party, consider offering a fruit salad or light green salad on the side to balance the richness.

Storing: Cover the pie with plastic wrap or foil and keep it refrigerated for up to 4 days. The crust stays crisp, and the flavors actually meld together more over time. For longer storage, freeze individual slices in airtight containers for up to 1 month. Thaw overnight in the fridge before serving. If the pie was frozen, let it sit at room temp for 10–15 minutes so it’s creamy again.

Pro tip: the raspberry swirl stays vibrant for days, so your leftover slices look just as Pinterest-worthy as the first!

Nutritional Information & Benefits

Each generous slice (1/8th of the pie) is roughly 360 calories, with about 5g protein, 24g fat, and 30g carbs. The cream cheese provides calcium and a bit of protein, while the raspberries deliver vitamin C, antioxidants, and fiber. If you opt for a gluten-free or dairy-free adaptation, the pie remains friendly for many dietary needs—just watch for possible allergens in your chosen substitutes.

From a wellness perspective, I love that this dessert feels indulgent but isn’t overly sweet or heavy. The fresh fruit swirl adds brightness, and you can easily tweak the sugar level to taste. Plus, it’s naturally egg-free. As someone who tries to balance health and enjoyment, this recipe hits all the right notes for me.

Conclusion

There’s just something magical about a dessert that looks stunning, tastes amazing, and doesn’t require turning on the oven. This No Bake Raspberry Swirl Cheesecake Pie is truly the best of all worlds—refreshing, creamy, tangy, and just sweet enough to satisfy any craving. It’s the recipe I reach for when I want to impress with minimal effort, or when I need a slice of nostalgia on a hot summer day.

Feel free to riff on the flavors, switch up the berries, or try a different crust—make it your own! I hope you’ll love this recipe as much as my family and friends do. If you give it a try, let me know how it goes in the comments below, or share your own tasty twists. Life’s too short for boring desserts, right?

Happy (no) baking—here’s to more easy, beautiful, crowd-pleasing treats on your table!

FAQs

Can I use frozen raspberries instead of fresh?

Yes, frozen raspberries work perfectly for the swirl. Just thaw them first and drain off any excess liquid before making the sauce.

How far ahead can I make this cheesecake pie?

You can make it up to 2 days in advance. The flavors get even better as it chills, and the crust stays crisp when covered well in the fridge.

What if I don’t have a pie pan?

No problem! Use a springform pan or even a square baking dish. For mini versions, try a muffin tin lined with cupcake papers.

Can the pie be frozen?

Absolutely. Slice it, wrap individual pieces in plastic wrap, and freeze for up to a month. Thaw in the fridge overnight before eating.

How do I keep the raspberry swirl from sinking?

Make sure the raspberry sauce is thick and completely cool before swirling. Spoon it gently over the filling and swirl just on the surface for the best look.

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