Pioneer Woman No Bake Raspberry Cheesecake

This creamy Pioneer Woman No Bake Raspberry Cheesecake is made with cream cheese and fresh raspberries, and ready in 3 hours and 30 minutes. Swirling the raspberry preserves into the rich vanilla filling creates a stunning marble effect. I love making this show-stopping dessert without ever turning on my oven.

Why This Classic Works

When I first tried this, I assumed the filling would be too heavy without baking. The vanilla yogurt makes the final texture surprisingly light.

The real secret I learned is keeping the cream cheese perfectly at room temperature. If you use cold cream cheese, you will get stubborn lumps.

Pioneer Woman No Bake Raspberry Cheesecake Ingredients

For the Crust:

• 3 cups graham cracker crumbs
• 1/3 cup granulated sugar
• 12 tablespoons salted butter, melted

For the Filling:

• 16 ounces cream cheese, softened
• 2 cups vanilla yogurt
• 1 cup powdered sugar
• 1 tablespoon vanilla extract
• 8 ounces frozen whipped topping, thawed
• 1/3 cup raspberry preserves
• 1 cup fresh raspberries

How To Make Pioneer Woman No Bake Raspberry Cheesecake

1. Prep the Pan: Line a 9×13-inch baking pan with parchment paper. Leave enough overhang on the sides to lift the dessert out later.
2. Make the Crust: Combine the graham cracker crumbs, sugar, and melted butter in a bowl. Press the mixture firmly into your prepared pan.
3. Blend the Filling: Blend the softened cream cheese, vanilla yogurt, powdered sugar, and vanilla until smooth. Transfer the creamy mixture to a large bowl.
4. Fold and Pour: Gently fold the thawed whipped topping into your cream cheese mixture. Pour this filling over the crust and smooth the top.
5. Swirl and Chill: Drop spoonfuls of raspberry preserves over the filling and swirl with a knife. Add fresh raspberries, then refrigerate for 3 hours.

Recipe Tips

• Use a parchment sling: Leaving an overhang of parchment paper makes lifting the chilled cheesecake out of the pan completely foolproof.
• Thaw the topping properly: Let your frozen whipped topping thaw in the fridge overnight. This ensures it folds effortlessly into the heavy cream cheese.
• Don’t skip the yogurt: The vanilla yogurt adds a much-needed tangy flavor. This balances the sweetness of the powdered sugar perfectly.
• Pack the crust tight: Use the flat bottom of a measuring cup to press your graham cracker mixture down. This stops it from crumbling.

What To Serve With No Bake Raspberry Cheesecake

Since this dessert is quite rich, I prefer pairing it with black coffee or unsweetened iced tea. A drizzle of extra raspberry coulis works beautifully.

How To Store

Keep any leftover slices in an airtight container in the refrigerator for up to 5 days. You can also freeze these cheesecake bars. If you freeze them, hold off on adding the fresh raspberries until you thaw and serve.

FAQs

• Can I use a different type of preserves? Yes, strawberry, blackberry, or blueberry preserves work beautifully in this easy recipe.
• Can I use Greek yogurt instead of regular? Greek yogurt is a fantastic substitute. It will actually give the filling a thicker, tangier consistency.
• Do I need a blender for the filling? While a blender makes it incredibly smooth, a hand mixer or stand mixer works perfectly fine.
• Can I make this a day in advance? Absolutely, letting it chill in the fridge overnight helps the flavors meld and ensures a firm set.

Nutrition

• Calories: 340 kcal
• Total Fat: 22g
• Saturated Fat: 12g
• Cholesterol: 55mg
• Sodium: 280mg
• Total Carbohydrate: 32g
• Protein: 4g

Try More Recipes:

• Pioneer Woman Easy Cookie Icing
• Pioneer Woman No Bake Key Lime Pie
• Pioneer Woman Burnt Cheesecake