Creamy, dreamy and oh so good! This easy Raspberry Cream Cheese Dessert is practically no-bake and full of fruity goodness.

NOTE: This recipe has been fully updated with pictures and text 8/2020. Enjoy!

Raspberry Cream Cheese Dessert

Yippee, one of our favorite blogger events just rolled around again, FREAKY FRIDAY! We always have so much fun swapping recipes with our blogging buddies and this session did not disappoint.

If you aren’t familiar with Freaky Friday, let me explain. We were assigned a blogger and had to choose a recipe from their website to make for our site. Another blogger was assigned our site and had to choose one of our recipes to make.

The fun part is that we don’t know who has us or which recipe they’ve chosen until NOW! In the past, we’ve made such delicious recipes from other sites including Lemon Crumb Loaf, Dulce de Leche Oatmeal Sandwich Cookies, and Spicy Honey Garlic Chicken!

So without further ado…we were assigned Big Rigs ‘n Lil’ Cookies!Be sure to hop over and get to know Kris and her delicious recipes! You’ll even find that she’s shared 20 Things About Me on her About Page.

I learned we have a couple of things in common: 1) She can’t start her day without coffee, and neither can I, and 2) She dislikes (nice word for HATES) temperatures below 20° degrees, I hear ya Kris…warmer temps = “Happy Lori” no doubt about it.

Now as you’re scrolling through her site you’ll find delicious recipes such as her Almost Like Granny’s Chocolate & Peanut Butter Chip Cookies and Revolutionary Mac and Cheese. Both had me drooling but in the end, I opted to make her Raspberry Cream Cheese Dessert because my sweet tooth fell in love!

Now what Kris liked about this dessert and I completely agree is that it doesn’t call for 4 packages of cream cheese like traditional cheesecake. It has a lighter texture but still the same creamy taste that makes it completely indulgent. It is what some would refer to as a “no-bake cheesecake”, but around here my youngest despises cheesecake so we’ll refrain from using that term.

The other thing that I loved is that this is practically a no-bake dessert. Aside from the crust baking approximately 10 minutes, there’s no baking. And truly, if you want to skip baking the crust, you can.

Perfect for warm weather because I hate heating up the kitchen. And if you know me you’ll know I did a silent YES!!! when I read it had no eggs in the ingredients! All in all the perfect dessert!

When I first made this dessert fresh raspberries at my grocery store were meh, they did not look good at all. So I opted to use thawed frozen raspberries which worked out great!

But if you can get good fresh ones, by all means, use those! I hope you enjoy this dessert as much as I have, you must try! Be sure to scroll down to check out the other additions to this round of Freaky Friday!

What ingredients do you need to make Raspberry Cream Cheese Dessert?

• Graham crackers
• Butter
• Sugar
• Cream cheese
• Vanilla extract
• Lemon juice
• Heavy whipping cream
• Raspberries
• OPTIONAL: Whipped cream & additional raspberries for garnish.

Some tips for making Raspberry Cream Cheese Dessert:

• Spray your pan with non-stick cooking spray for easy clean-up.
• Crush the graham crackers in a food processor or the old fashioned way of getting some aggression out with a rolling pin and crushing them in a resealable storage bag.
• Taste your raspberries prior to mashing them. Sour? You’ll need to sweeten them up. Either add in some sugar, honey or even a couple tablespoons of raspberry jam. 
• If you’d like a “fuller” look, make this dessert in a 9×9 square pan. I made this one in a 9×13 which yields a thinner dessert.
• No fresh raspberries? Use frozen, no worries.
• Try preparing this dessert in a springform pan, it comes out nicely.

Simple steps for making Raspberry Cream Cheese Dessert:

Mix together graham cracker crumbs, sugar and melted butter. Press into the bottom of a 9×13 baking pan which has been sprayed with non-stick cooking spray. Bake in a 375 degree oven for 8-10 minutes. Remove and cool completely.

With electric mixer beat softened cream cheese until light and fluffy. Add vanilla extract, sugar and lemon juice. Mix well. Set aside.

In separate bowl beat whipping cream with electric mixer until soft peaks form. Set aside.

In separate bowl mash raspberries.

Mix mashed raspberries into cream cheese mixture.

Gently fold whipped cream into raspberry cream cheese mixture. 

Spread mixture on top of crust. Refrigerate a minimum of 4 hours prior to serving. OPTIONAL: Top with whipped cream and additional raspberries.

Looking for other fruity desserts? Try these:

• Raspberry Daiquiri Pie
• Air Fryer Cherry Pies
• Easy Raspberry Lemon Bars

How about some other desserts great for summertime?

• Apricot Cookie Bars
• Flutternutter Cookies
• Loaded Ice Cream Sandwich Dessert 

Yield: 8-10 servings

Raspberry Cream Cheese Dessert

Print

Creamy, dreamy and oh so good! This easy Raspberry Cream Cheese Dessert is practically no-bake and full of fruity goodness.

 

 

Prep Time 25 minutes

Cook Time 10 minutes

Total Time 35 minutes

Ingredients

Crust:

• 2 cups graham cracker crumbs, crushed
• 4 Tablespoons butter, melted
• 2 Tablespoons sugar

Filling:

• 12 ounces cream cheese, softened
• 1 teaspoon vanilla extract
• 1/2 cup sugar
• 2 teaspoons lemon juice
• 1 cup heavy whipping cream
• 1 cup fresh raspberries
• OPTIONAL: Whipped cream & additional raspberries

Instructions

1. Preheat oven to 375° degrees. Spray bottom of 9x13 pan with non-stick cooking spray. Set aside.
2. Mix together graham cracker crumbs, sugar, and melted butter. Press into bottom of pan. Bake for 8-10 minutes,until edges are lightly browned. Cool completely.
3. With electric mixer beat softened cream cheese until light and fluffy. Add vanilla extract, sugar, and lemon juice, mix well. Set aside.
4. In separate bowl beat whipping cream with electric mixer until soft peaks form. Gently fold whipped cream into cream cheese mixture.
5. In small bowl, add raspberries and mash. Gently fold the mashed berries into the cream cheese mixture.
6. Fold whipped cream into the raspberry cream cheese mixture.
7. Pour filling on top of crust. Refrigerate a minimum of 4 hours.
8. Optional: Top with whipped cream & additional raspberries.

Notes

If your raspberries are too tart, you can add in honey, sugar or jam when mashing them.

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Cooking on a Budget – http://pattyandersonsblog.blogspot.com/
A Kitchen Hoor’s Adventures – http://www.akitchenhoorsadventures.com/
LeMoine Family Kitchen – http://www.lemoinefamilykitchen.com/
Life Currents – http://lifecurrents.dw2.net/
The Flavor Blender – http://www.theflavorbender.com/
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Wildflours Cottage Kitchen – http://wildflourskitchen.com/
Take Two Tapas – http://taketwotapas.com/
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Who Needs a Cape? – https://whoneedsacape.com/
Big Rigs ‘n lil Cookies – http://www.bigrigsnlilcookies.com/
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