This Raspberry Delight is a refreshing, three-layer no-bake dessert featuring a buttery cinnamon-graham crust, a thick and creamy cheesecake filling, and a shimmering raspberry layer. Finished with a piped rosette of whipped cream and fresh berries, it’s a holiday-worthy treat that looks as good as it tastes.
If you need a show-stopping dessert that doesn’t require turning on the oven, this is it. While the classic version spreads the cream on top like a lasagna, I prefer serving it “bakery style”—with the red raspberry layer shining through, dusted with crunch, and crowned with a perfect dollop of cream. It feels just a little bit fancier, don’t you think?
Key Takeaways
- No-Bake Magic: Keeps your kitchen cool since the oven stays off.
- Bakery Presentation: The piped topping and fresh mint make individual slices look professional.
- Texture Heaven: You get crunch from the crust, creaminess from the thick cheesecake layer, and a burst of fruit in every bite.
- Make-Ahead Friendly: It actually tastes better after sitting in the fridge overnight, which is a lifesaver for hosting.
- If you’re a fan of creamy fruit desserts like my strawberry cheesecake recipe, you are going to be obsessed with this raspberry version.
Why You’ll Love This Raspberry Delight
- The Crust: The hint of cinnamon in the graham cracker base adds a warmth that pairs perfectly with the tart berries.
- Thicker Cheesecake Layer: I’ve bumped up the cream cheese amount so you get a substantial, sturdy white layer that holds up beautifully when sliced.
- Visual Stunner: Those distinct red and white layers look impressive on a plate—especially with the pop of green mint.
- The “Frozen” Trick: Using frozen berries in the gelatin helps it set up slightly jammy and luscious, not rubbery.
- It reminds me a lot of my lemon glazed blueberry boyfriend bait—fresh, fruity, and impossible to eat just one piece of.
Food or Cultural Background
I still remember the first time I tasted a version of this at a church potluck back in the day. It was one of those dishes that disappeared from the dessert table before the main course was even finished. It’s a classic American “icebox dessert”—the kind grandmas used to make because it was economical and could feed a crowd.
Over the years, I’ve updated the presentation. Instead of hiding that gorgeous red layer under a blanket of Cool Whip, I let it shine. Plating it with a sprinkle of crumbs and a fresh berry on top turns a humble potluck square into something you’d be proud to serve at Christmas dinner or a summer garden party.
Ingredients for Raspberry Delight
| Ingredient | Notes/Substitutes (vegan, gluten-free, dairy-free) |
|---|---|
| Graham Cracker Crumbs | Use gluten-free graham crackers if needed. You can also crush digestive biscuits. |
| Butter (Melted) | Essential for holding the crust together. Salted butter works fine too. |
| Brown Sugar | Adds a caramel note to the crust. White sugar works, but brown is better. |
| Cream Cheese | Use 1½ blocks (12 oz total) for that extra-thick, luxurious layer seen in the photos. |
| Powdered Sugar | Dissolves instantly in the cream cheese for a smooth texture. |
| Raspberry Gelatin | The standard 3oz box. Use sugar-free if you’re watching carbs. |
| Frozen Raspberries | Do not thaw them! Crushing them slightly into the hot Jell-O creates a jam-like texture. |
| Heavy Whipping Cream | Whipped to stiff peaks for piping. Store-bought whipped topping works too! |
| Fresh Mint & Berries | The secret to that professional finish. |
Equipment Needed
- 9×13-inch Baking Pan: Glass or ceramic works best so you can see the pretty layers.
- Electric Hand Mixer: For getting that cream cheese layer silky smooth.
- Piping Bag & Star Tip: For the rosette topping (a Ziploc bag with the corner snipped works in a pinch!).
- Rubber Spatula: For gently spreading the layers without mixing them.
How to Make Raspberry Delight Step-by-Step
- Mix the graham cracker crumbs, melted butter, brown sugar, and cinnamon. It should look like wet sand. Important: Reserve about 2 tablespoons of loose crumbs for the garnish later!
- Press the remaining crumbs firmly into the bottom of your 9×13 pan. Chill it while you work on the filling.
- Beat the softened cream cheese, powdered sugar, and vanilla until it’s thick, smooth, and fluffy.
- Spread this white mixture carefully over your chilled crust. This is your sturdy base layer.
- Dissolve the raspberry gelatin in boiling water. Stir in the frozen raspberries, using your spoon to crush them slightly against the side of the bowl to release their juices.
- Pour the thickening raspberry mixture gently over the white layer.
- Chill for at least 4 hours until completely firm.
- Serve: Slice into squares. Sprinkle the reserved crumbs directly onto the red layer. Pipe a large swirl of whipped cream in the center, and top with a fresh raspberry and mint sprig.
Expert Tips for the Best Results
- Don’t Thaw the Frozen Berries: Adding them frozen cools the gelatin down instantly, which prevents it from melting your cream cheese layer when you pour it on.
- Room Temp Cream Cheese: If your cream cheese is cold, you’ll get little white lumps. Let it sit on the counter for an hour before beating.
- The “Crumb” Garnish: Sprinkling the crumbs on the red jelly before adding the cream adds a great texture contrast and keeps the whipped cream from sliding around.
- Clean Slices: For those sharp, bakery-style edges in the photos, wipe your knife with a damp paper towel between every single cut.
What to Serve With Raspberry Delight
- Coffee: The bitterness of hot coffee balances the sweet creaminess perfectly.
- Sparkling Wine: A glass of Prosecco or Moscato pairs lovely with the raspberry flavor.
- Holiday Spread: This looks festive enough for Christmas dessert but light enough for the 4th of July.
- After Brunch: It’s a perfect follow-up to a savory breakfast like my sausage and egg breakfast roll ups.
Storing and Reheating Tips
- Refrigerate: This dessert must stay cold. Store the main pan covered in the fridge for up to 3-4 days.
- Wait to Garnish: If you have leftovers, store them without the fresh mint and piped cream if possible, adding those fresh right before eating.
- Freezing: You can freeze the bars (without garnish), but the gelatin texture might change slightly.
Nutrition Facts
Nutrition information is estimated based on USDA FoodData Central data and may vary based on specific brands used.fdc.nal.usda
| Nutrition Facts (Per Square) | Amount |
|---|---|
| Calories | 310 kcal |
| Total Fat | 19g |
| Saturated Fat | 11g |
| Cholesterol | 55mg |
| Sodium | 200mg |
| Total Carbohydrates | 32g |
| Dietary Fiber | 2g |
| Sugars | 24g |
| Protein | 4g |
FAQs About Raspberry Delight
Can I use Cool Whip instead of real cream?
Yes! If you want to skip the piping bag, just dollop a spoonful of Cool Whip on each square. It holds its shape really well.
Can I use fresh raspberries for the filling?
You can, but you’ll need to chill the gelatin liquid in the fridge until it’s the consistency of egg whites before folding in fresh berries, otherwise, they will float to the top.
Why did my layers mix?
You likely poured the raspberry mixture while it was still too hot or liquid. Make sure it has thickened slightly (thanks to the frozen berries) before spooning it over the white layer.
Final Thoughts
This updated version of Raspberry Delight has become my go-to “fancy” dessert that actually takes zero effort. The piped cream just makes it feel so special! I can’t wait to see your plated versions—don’t forget the mint sprig!
If you loved this layered treat, check out my chocolate cherry cream pie for another no-bake winner.
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Raspberry Delight
Ingredients
Equipment
Method
- Mix graham cracker crumbs, melted butter, and brown sugar. Press firmly into a 9×13 pan, reserving 2 tablespoons of loose crumbs for garnish. Chill.
- Beat softened cream cheese, powdered sugar, and vanilla until thick and fluffy. Spread evenly over the chilled crust to form a thick white layer.
- Dissolve raspberry gelatin in boiling water. Stir in frozen raspberries, crushing them slightly with the spoon to release juices. Let thicken briefly, then pour over the cream cheese layer.
- Refrigerate for 4 hours until fully set.
- To serve, slice into squares. Sprinkle reserved graham crumbs over the red gelatin surface. Pipe a large rosette of whipped cream in the center of each square, and top with a fresh raspberry and mint sprig.