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No Bake Raspberry Swirl Cheesecake Pie

No Bake Raspberry Swirl Cheesecake Pie - featured image
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This easy no bake raspberry swirl cheesecake pie features a creamy, tangy cheesecake filling with ripples of fresh raspberry sauce in a buttery graham cracker crust. It’s the perfect refreshing summer dessert that comes together quickly without turning on the oven.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs (about 10–12 crackers, 150g)
  • 6 tablespoons unsalted butter, melted (85g)
  • 2 tablespoons granulated sugar (25g)
  • Pinch of salt
  • 16 ounces cream cheese, softened (450g, full-fat recommended)
  • 3/4 cup powdered sugar (90g)
  • 2 teaspoons pure vanilla extract
  • 1 cup heavy whipping cream, cold (240ml)
  • 1 tablespoon freshly squeezed lemon juice (15ml)
  • 1 1/2 cups fresh or frozen raspberries (180g)
  • 2 tablespoons granulated sugar (25g, for raspberry sauce)
  • 1 teaspoon lemon juice (5ml, for raspberry sauce)
  • 1 teaspoon cornstarch (4g) + 2 teaspoons water

Instructions

  1. Crush graham crackers into fine crumbs using a food processor or by sealing them in a bag and rolling with a pin.
  2. In a bowl, mix graham cracker crumbs with melted butter, granulated sugar, and a pinch of salt. Stir until the mixture resembles wet sand.
  3. Press the mixture firmly into the bottom and up the sides of a 9-inch pie pan. Use the bottom of a glass for an even finish.
  4. Chill the crust in the freezer for at least 15 minutes while you make the filling.
  5. For the raspberry swirl, combine raspberries, granulated sugar, and lemon juice in a small saucepan over medium heat. Cook, stirring occasionally, until the berries break down (about 4–6 minutes).
  6. Mix cornstarch with water and stir into the berries. Cook for 1–2 minutes until glossy and thickened.
  7. Strain through a fine mesh sieve for a smooth sauce (optional). Let cool to room temperature.
  8. In a clean bowl, whip cold heavy cream to soft peaks using a mixer. Set aside in the fridge.
  9. Beat softened cream cheese with powdered sugar and vanilla until smooth and creamy.
  10. Add lemon juice and mix briefly.
  11. Gently fold in the whipped cream with a spatula until fully combined and light.
  12. Spoon the cheesecake filling into the chilled crust and smooth the top.
  13. Drop spoonfuls of the cooled raspberry sauce over the filling. Use a knife or toothpick to gently swirl it in.
  14. Cover the pie with plastic wrap and refrigerate for at least 4 hours, or until firm. Overnight is best for clean slices.
  15. Slice with a sharp knife wiped clean between cuts. Serve chilled and enjoy.

Notes

Let cream cheese come to room temperature for a smooth filling. Don’t overwhip the cream—stop at soft peaks. Cool the raspberry sauce completely before swirling. For gluten-free, use gluten-free graham crackers. The pie can be made up to 2 days ahead and freezes well. Swirl gently for the best appearance.

Nutrition

Keywords: no bake, cheesecake, raspberry, summer dessert, easy dessert, pie, cream cheese, graham cracker crust, fruit swirl, egg-free

Find it online: https://tastypierecipes.com/no-bake-raspberry-swirl-cheesecake-pie-easy-summer-dessert-recipe/