No-Bake Chocolate Raspberry Cheesecakes

If you love an easy, no-fuss dessert, these No-Bake Chocolate Raspberry Cheesecakes are a must-try. A creamy cheesecake filling is layered over a chocolatey graham cracker crust and topped with swirls of sweet raspberry jam. No baking required, and they can be made ahead for effortless entertaining. Whether you’re making them for Valentine’s Day or just a little midweek indulgence, they’re the perfect treat.

I’m back in the IBC kitchen to show you how to make these No-Bake Chocolate Raspberry Cheesecakes. They are beautiful and delicious dessert that’s perfect for Valentine’s Day or any occasion.

There’s something about the combination of chocolate, raspberry, and cheesecake that just feels a little magical—like it was meant to be. These No-Bake Chocolate Raspberry Cheesecakes bring all of those flavors together in the easiest way possible. No oven, no water bath, no stress—just a creamy, dreamy cheesecake with a chocolatey crust and a swirl of raspberry goodness on top. It’s the kind of dessert that looks fancy enough for a special occasion but is easy enough to make any time the craving hits.

Why You’ll Love This Recipe

• No-bake and effortless – There’s no need to turn on the oven for these cheesecakes, making them an easy dessert option that comes together with minimal effort. Whether you’re preparing for a special occasion or just treating yourself, these are as simple as mix, chill, and enjoy.
• Rich, creamy, and full of flavor – The velvety cheesecake filling is perfectly balanced with sweet raspberry swirls and a crunchy chocolate crust. Every bite is smooth, luscious, and just the right amount of indulgent without being overly heavy.
• Make-ahead friendly – These cheesecakes can be made in advance, so when dessert time rolls around, all you have to do is add the final touches. This makes them perfect for entertaining, Valentine’s Day, or even just a fuss-free weeknight treat.

Ingredients

Crust:

• Chocolate graham cracker crumbs – These create a crisp, chocolatey base that pairs beautifully with the creamy cheesecake filling. Classic graham crackers can also be used for a more traditional flavor.
• Granulated sugar – A touch of sweetness helps bring out the flavor in the crust and gives it just the right amount of structure.
• Unsalted butter – Melted butter binds the crust together, making it easy to press into place while adding a rich, buttery taste.

Cheesecake:

• Cream cheese – The star of the show, cream cheese provides the smooth and tangy base that makes this cheesecake so luscious and creamy.
• Granulated sugar – Sweetens the filling while keeping the texture light and velvety.
• Whole milk – Adds a bit of moisture and richness, helping to create a perfectly smooth and creamy consistency.
• Vanilla extract – Enhances the flavors with its warm and subtle sweetness, making the cheesecake taste even more indulgent.
• Salt – Just a little balances the sweetness and brings out the rich flavors in every bite.
• Heavy whipping cream – Whipped to stiff peaks, this gives the cheesecake its airy, mousse-like texture without the need for baking.
• Raspberry jam – Adds a sweet and slightly tart contrast to the creamy filling while creating beautiful swirls on top.

Garnish:

• Fresh raspberries – A bright, juicy finishing touch that complements the raspberry swirl and adds a fresh pop of color.
• Whipped cream – A light and fluffy topping that makes each bite even more irresistible.
• Heart chocolates – A festive and fun garnish, especially for Valentine’s Day or any special occasion.

I also wanted to mention, I thought these double-walled bowls would make the perfect presentation. (Don’t worry if you don’t have bowls like this. Any bowl will do, or even a large mouth mason jar will work.)

How to Make

Let’s no-bake! Ha! It’s time to layer up these Chocolate Raspberry Cheesecakes. Ready? Perfect! I’ll still take you through the steps below. I’ve also provided a full ingredient list and detailed instructions in the printable recipe card below. 

1. In a medium bowl, stir together the graham cracker crumbs with the sugar and melted butter until combined. Divide the mixture into six small dishes (about 4 inches in diameter and 2 inches deep). Press into an even layer with your fingers or a spatula. Place in the refrigerator while preparing the cheesecake.

2. In a stand mixer fitted with the paddle attachment, beat the cream cheese on high until smooth and creamy. Add the sugar, milk, vanilla, and salt. Beat again until smooth and combined. Transfer the cream cheese mixture into a large bowl and set aside.
3. In a stand mixer fitted with the whisk (in a new or cleaned bowl) beat the heavy whipping cream on low for about 45 seconds. Increase the speed to medium and continue beating for another 45 seconds. Increase the speed to high and but until stiff peaks form.

4. With a spatula, stir about one-third of the whipped cream into the cream cheese mixture and fold it in until completely combined. Add the remaining whipped cream and fold until fully combined.
5. Using a spatula or piping bag, divide the cream cheese mixture evenly over the six prepared crusts. Smooth the top with a spatula.

6. Finally, in a microwave safe bowl, add the jam and 1 tablespoon of water. Heat for about 30 seconds to make the jam liquid. (Heat for an additional 15 seconds, if needed). Stir to combine. Allow the jam to cool slightly, then drop small amounts of jam on top of each cheesecake. Use a skewer or toothpick to drag the jam through the top of the cheesecake to make swirls.

7. Refrigerate the cheesecake about 1 hour until firm or up to 1 day. (Cover with plastic wrap if refrigerating for longer than 1 hour.)
8. Garnish however you’d like. I used whipped cream, fresh raspberry, and a chocolate candy. So cute!

I think this might just be one of best desserts ever. Plus, we didn’t have to turn on the oven! Love that!

Let me tell you, these guys are crazy delicious and so simple to put together. Restraining myself from sitting down with a spoon and eating all six was the hardest part of this recipe. Seriously.

Frequently Asked Questions

Can I make these cheesecakes ahead of time?

Yes! These cheesecakes can be made up to a day in advance. Just keep them covered in the refrigerator until you’re ready to serve. If making them more than a day ahead, wait to add the fresh raspberries and whipped cream until just before serving for the best presentation and texture.

Can I use a different type of jam?

Absolutely! Raspberry jam pairs beautifully with the chocolate crust and creamy cheesecake, but you can swap it for strawberry, blackberry, cherry, or even apricot for a fun variation. Just be sure to heat and thin it slightly so it swirls easily into the cheesecake.

How do I know when the cheesecakes are set?

The cheesecakes should be firm to the touch after at least an hour in the refrigerator. If you plan to serve them for a special occasion, chilling them for at least 3-4 hours (or overnight) will give you the best results and help the flavors develop even more.ve, slice into squares or wedges for an easy no-bake cheesecake dessert.

What’s the best way to store leftovers?

Store any leftover cheesecakes covered in the refrigerator for up to 3 days. If they’ve already been topped with whipped cream and raspberries, the toppings may soften over time, so it’s best to add fresh garnishes just before serving.

I hope you enjoyed this tasty, fun, and elegant dessert. Give it a try today! No need to wait until Valentine’s Day.) This is a delicious treat you’ll enjoy sharing with the ones you love.

If you make it, I’d love to know what you think. Would you please stop back and leave a comment and a 5-star rating below? I’d appreciate it! 

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No-Bake Chocolate Raspberry Cheesecakes

These No-Bake Chocolate Raspberry Cheesecakes are an easy-to-make and delicious dessert that’s perfect for Valentine’s Day or any occasion.

Print Pin Rate

Course: Dessert

Cuisine: American

Keyword: cheesecake, chocolate, no-bake, raspberry

Prep Time: 20 minutes minutes

Total Time: 20 minutes minutes

Servings: 6

Calories: 657kcal

Ingredients

Crust:

• 1 cup chocolate graham cracker crumbs*
• 1/8 cup sugar
• 4 tablespoons unsalted butter melted

Cheesecake:

• 2 packages (16 ounces total) cream cheese softened
• 3/4 cup sugar
• 1/4 cup whole milk
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 3/4 cup heavy whipping cream
• 1/4 cup raspberry jam
• Fresh raspberries, whipping cream, and heart chocolates to garnish

Instructions

• In a medium bowl, stir together the graham cracker crumbs* with the sugar and melted butter until combined. Divide the mixture into six small dishes (about 4 inches in diameter and 2 inches deep). Press into an even layer with your fingers or a spatula. Place in the refrigerator while preparing the cheesecake.
• In a stand mixer fitted with the paddle attachment, beat the cream cheese on high until smooth and creamy. Add the sugar, milk, vanilla, and salt. Beat again until smooth and combined. Transfer the cream cheese mixture into a large bowl and set aside.
• In a stand mixer fitted with the whisk (in a new or cleaned bowl) beat the heavy whipping cream on low for about 45 seconds. Increase the speed to medium and continue beating for another 45 seconds. Increase the speed to high and but until stiff peaks form.
• With a spatula, stir about one-third of the whipped cream into the cream cheese mixture and fold it in until completely combined. Add the remaining whipped cream and fold until fully combined.
• Using a spatula or piping bag, divide the cream cheese mixture evenly over the six prepared crusts. Smooth the top with a spatula.
• Finally, in a microwave safe bowl, add the jam and 1 tablespoon of water. Heat for about 30 seconds to make the jam liquid. (Heat for an additional 15 seconds, if needed). Stir to combine. Allow the jam to cool slightly, then drop small amounts of jam on top of each cheesecake. Use a skewer or toothpick to drag the jam through the top of the cheesecake to make swirls.
• Refrigerate the cheesecake about 1 hour until firm or up to 1 day. (Cover with plastic wrap if refrigerating for longer than 1 hour.)

Notes

*Use a blender or food processor to crumble whole chocolate graham crackers to create fine crumbs for best results.

Nutrition

Calories: 657kcal | Carbohydrates: 54g | Protein: 7g | Fat: 47g | Saturated Fat: 28g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 0.3g | Cholesterol: 131mg | Sodium: 499mg | Potassium: 158mg | Fiber: 0.2g | Sugar: 44g | Vitamin A: 1702IU | Vitamin C: 1mg | Calcium: 111mg | Iron: 0.2mg