Go Back
raspberry brownie no bake cheesecake
Lauren Eliza Eats

Raspberry Brownie No Bake Cheesecake

This Valentine’s Raspberry Brownie No-Bake Cheesecake layers fudgy brownie cookies with a creamy homemade cheesecake pudding and a bright raspberry preserve. Easy to assemble and made without baking, this dessert is ideal for Valentine’s Day, date nights, or your own self-love dessert.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Set Time 2 hours
Total Time 2 hours 25 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Ingredients Method

Ingredients
  

No Bake Cheesecake
  • 16 oz cream cheese softened
  • 1-1½ cups heavy cream or milk
  • ½-¾ cup powdered sugar (more sugar if you like yours sweet)
  • 1 tsp vanilla extract
  • Pinch of salt
  • 1 tsp lemon juice
Raspberry Preserve
  • 1½ cups fresh or frozen raspberries
  • 2 tbsp sugar
  • 1 tsp lemon juice
  • Store bought brownie cookies

Method
 

Make the raspberry preserve
  1. Add the raspberries, sugar, and lemon juice to a sauce pan.
  2. Cook over medium heat, stirring and lightly mashing berries.
  3. Simmer for 8-10 minutes until thick and jammy.
  4. Cool completely (it will thicken more as it cools).
Prepare the no-bake cheesecake
  1. Beat cream cheese until completely smooth.
  2. Add powdered sugar, vanilla, salt, and lemon juice. Mix well.
  3. Slowly stream in heavy cream while beating until thick, creamy, and pudding-like.
  4. Chill in your serving bowl for 20-30 minutes to fully set.
Assemble raspberry brownie cheesecake
  1. Dollop small spoonfuls of the chilled raspberry preserve on top of the chilled and set cheesecake.
  2. With a toothpick, swirl raspberry preserve into cheesecake.
  3. Take brownie cookies and emerge into cheesecake.
  4. Top with brownie crumbles, fresh raspberries, or whipped cream.
  5. Chill cheesecake for a few hours or overnight to let the brownie cookies soften. Scoop to serve, and serve chilled.