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Creamy Raspberry Dessert

Do-ahead and delicious, this dessert is a favorite because of its pretty color, creamy texture and terrific flavor. A light, no-bake filling makes it easy. Try garnishing with fresh berries and sprigs of mint. —Julianne Johnson, Grove City, Minnesota
  • Total Time
    Prep: 20 min. + chilling
  • Makes
    10 servings


  • 1 cup graham cracker crumbs
  • 3 tablespoons sugar
  • 1/4 cup butter, melted
  • 1 package (10 ounces) frozen raspberries, thawed
  • 1/4 cup cold water
  • 1 envelope unflavored gelatin
  • 1 package (8 ounces) cream cheese, softened
  • 1/2 cup sugar
  • 1 cup heavy whipping cream, whipped
  • Fresh raspberries and mint


  • In a large bowl, combine the crumbs, 3 tablespoons sugar and butter. Press onto the bottom of a 9-in. springform pan. Bake at 350° for 10 minutes. Cool.
  • Meanwhile, for filling, drain raspberries, reserving the juice. Set berries aside. In a small saucepan, combine the juice, cold water and gelatin. Let stand for 5 minutes.
  • Cook and stir over low heat until gelatin is dissolved. Remove from the heat; cool for 10 minutes.
  • In a small bowl, beat cream cheese and sugar until smooth. Add berries and gelatin mixture; beat on low until thoroughly blended. Chill until partially set. Watch carefully, as mixture will set up quickly.
  • Gently fold in whipped cream. Spoon into the crust. Chill for 6 hours or overnight.
  • Just before serving, run knife around edge of pan to loosen. Remove sides of pan. Top with fresh raspberries and mint.
Nutrition Facts
1 piece: 305 calories, 22g fat (13g saturated fat), 70mg cholesterol, 175mg sodium, 24g carbohydrate (17g sugars, 1g fiber), 4g protein.

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Average Rating:
  • Kora
    Feb 8, 2021

    No comment left

  • Donna
    Jun 20, 2020

    I don’t have a springform pan anymore but after a little research I found a 2 1/2-3 quart casserole dish holds about the same (10-12 cups) as a 9” springform pan. I’ll be using this recipe quite a bit for the raspberries my son grows...great summer recipe, doesn’t make my kitchen overly hot

  • Mary
    May 29, 2020

    This is an excellent basic recipe! I added the juice of a fresh lemon and a teaspoon of vanilla to the filling. In addition, after reading other reviews, I reduced the 1/2 cup sugar to 1/3 cup. And, I totally agree with the Cool Whip comments. Use real cream!

  • Surprisegal
    Aug 29, 2016

    Never use cool whip in a yummy dessert like this. Use the real thing --heavy whipped cream. It's worth it. Cool whip is artificial and gross. Why would you use to on a lovely summer dessert like this?

  • corkyy11
    Jan 29, 2016

    I would love to try this recipe, however I would like to know how to prepare in a 9X13 pan as indicated by one of the reviews. (Ina Bovey) Hope you can help me out. (PLEASE) Thanks, Gee

  • copperpenny09
    Dec 28, 2013

    I made this for Christmas dinner at my sister's house. It was a little sweet, but definitely worth making again. Very pretty in addition to being very yummy.

  • RST572
    Jun 23, 2013

    No comment left

  • wild_violet1964
    Apr 29, 2013

    No comment left

  • fayebts
    Apr 6, 2013

    I didn't have unflavored gelatin, but had a box of sugar free strawberry jello. I used that instead. I did everything the same but used strawberries instead and cool whip instead of whipped cream. Turned out delicious...

  • regal1234
    Apr 5, 2013

    No comment left