1-Prepare your ingredients: measuring out the cream cheese, raspberries, sugar, whipping cream, graham cracker crumbs, and butter. For those opting for vegan or gluten-free versions, grab your substitutes now to keep things smooth sailing.

2-Mix the crust: mix the graham cracker crumbs with the melted butter until it’s thoroughly combined, then press it firmly into the base of your pan to create that tasty crust. Pop it in the refrigerator for about 10 minutes to set.

3-Prepare the filling: beat the room temperature cream cheese with the powdered sugar until it’s super smooth and fluffy trust me, this step makes all the difference!

4-Whip and fold: Whip the heavy whipping cream in a separate bowl until stiff peaks form, then gently fold it into the cream cheese mixture. Puree the fresh raspberries and strain out the seeds, reserving a bit for swirling later. Fold most of the raspberry sauce into the filling for that beautiful swirl effect, then pour it into your crust. Use a skewer to swirl in the reserved sauce for a marbled look, and finally, chill everything for at least 8 hours.

5-Tie it all together with full directions: Start by lining the bottom of an 8-9 inch springform pan with parchment paper if you like. Mix the graham cracker crumbs and melted butter, pressing it into the pan. For the raspberry sauce, puree the raspberries, strain them, and cook with granulated sugar and corn starch until thick. Beat the cream cheese until smooth, add powdered sugar, then incorporate the raspberry sauce and whipped cream. Assemble by pouring the filling into the crust, swirling in the reserved sauce, and chilling until firm. Oh, and if you’re looking for more no-bake ideas, check out this simple peach cobbler dump cake recipe on our site it’s another crowd-pleaser!