Creamy, velvety and utterly delightful, this No Bake Black Raspberry Cheesecake is heavenly. Easy to prepare and no oven required, it’s an ideal dessert for family dinners, potlucks, or anytime you want something special without a lot of fuss.
A sunny day had me craving something fresh and bright, so I made this Black Raspberry No Bake Cheesecake. The filling is smooth and creamy with a gentle tang from lemon that balances the sweetness perfectly. The Golden Oreo crust adds a buttery, slightly sweet base that pairs beautifully with the fruit swirl on top.
Black Raspberry No Bake Cheesecake
- Total Time: 20 minutes active (plus chilling time)
- Yield: 8 servings
Description
This no-bake cheesecake has a luxuriously smooth texture thanks to whipped cream cheese and sweetened condensed milk. Lemon zest and juice add brightness, while a thin swirl of black raspberry preserves gives a pretty marbled top and a burst of berry flavor. The Golden Oreo crust is quick to make and keeps the whole dessert easy and approachable.
This recipe is flexible: you can swap the black raspberry preserves for raspberry, blackberry, boysenberry, or even strawberry preserves if that’s what you have on hand. For a sturdier crust, bake it for 8–10 minutes at 350°F before filling, though that step isn’t necessary for this no-bake version.
Helpful tips: Make sure the cream cheese is fully softened to avoid lumps. If you prefer a lighter texture, you can fold in a small amount of whipped cream. When melting the preserves, heat briefly and stir until smooth so they drizzle easily for a neat swirl. Plan ahead — the cheesecake needs several hours in the refrigerator to set; overnight chilling yields the best texture.
Ingredients
Crust:
- 25 Golden Oreos
- 5 tablespoons melted butter
Filling:
- 2 packages (8 oz each) cream cheese, softened
- 1 can (14 oz) sweetened condensed milk
- 2 teaspoons lemon zest
- 1/3 cup fresh lemon juice
- 1/4 cup black raspberry seedless preserves, melted and cooled
Instructions
Crust:
- Pulse the Golden Oreos in a food processor until fine crumbs form. If you don’t have a food processor, place the cookies in a sealed plastic bag and crush them with a rolling pin until finely ground.
- Transfer the crumbs to a medium bowl and stir in the melted butter until the mixture is evenly moistened.
- Press the crumb mixture into the bottom and up the sides of a 9-inch pie plate or springform pan. Place in the freezer for 15 minutes to firm up while you prepare the filling.
Filling:
- In a large mixing bowl, beat the softened cream cheese on high speed until smooth and free of lumps.
- Add the sweetened condensed milk and continue beating until the mixture is well combined and silky.
- Mix in the lemon zest and lemon juice and beat for another minute to incorporate and add brightness.
- Remove the crust from the freezer and pour the cream cheese filling into the prepared crust, spreading it evenly.
- Warm the black raspberry preserves briefly in the microwave—about 10 to 20 seconds—then stir until smooth. Drop spoonfuls of the preserves over the cheesecake filling and gently swirl with a knife or skewer to create a marbled pattern.
- Cover the cheesecake and refrigerate for at least 5–6 hours, preferably overnight, so the filling sets completely and the flavors meld.
- Prep Time: 20 minutes
- Category: Desserts
Serving suggestions: Top slices with a dollop of whipped cream, a sprinkle of fresh raspberries or blackberries, or a light dusting of lemon zest for extra color and fragrance. This cheesecake makes a lovely make-ahead dessert for holidays and gatherings—prepare it the day before to save time on the event day.
Storage: Keep the cheesecake covered in the refrigerator. It maintains its texture and flavor when chilled and can be enjoyed over the next several days.
Enjoy this simple, no-bake dessert that combines creamy cheesecake with bright lemon and deep black raspberry flavor—perfect for welcoming spring or brightening a winter day.