Go Back

Raspberry No-Bake Cheesecake

One fruity no-bake filling can transform into three distinctive desserts!
Course: Breakfast, Dessert
Cuisine: American, French, Southern
Keyword: charlotte royale, cheesecake, gelatin desserts, mousse, no-bake, yogurt jello
Servings: 8
Author: Virginia Willis


For the No-Bake Pie Crust

  • 8-10 chocolate wafers about ¼ pound/100 grams, crushed
  • ½ cup almond flour
  • ¼ cup unsalted butter
  • 1 tablespoon sugar

For the Mousse

  • 1 .25 ounce envelope granulated gelatin
  • ¼ cup water
  • 1 8- ounce block Neufchatel room temperature
  • 1 cup 0% Icelandic yogurt
  • 1/2 pint raspberries more for garnish
  • 2 tablespoons sugar or to taste


  • If making pie, prepare the piecrust first. Heat the oven to 350°F. In a medium bowl, heat the butter in the microwave until melted. Add the crushed cookie crumbs, almond flour, and sugar. Stir until well combined. Press in an even layer into the bottom of a 9-inch pie plate. Transfer to the oven and bake until set, about 15 minutes. Set aside to cool.
  • Combine the water and gelatin in a small bowl. Stir to combine. Set aside.
  • Combine the Neufchatel and yogurt in the bowl of a food processor fitted with the blade attachment. Pulse until smooth. Add the raspberries and sugar.
  • Zap the gelatin and water in the microwave until liquid, about 45 seconds. With the motor running, add the liquefied gelatin to the whirling raspberry mixture. Process until smooth.

If making Raspberry Yogurt Mousse cups, pour ½ cup into 6 cups and refrigerate until set, at least 2 hours.

    If making the No-Bake Cheesecake, pour into the piecrust and refrigerate until set, at least 2 hours.

      If making the Charlotte Royale, line the bowl with the prepared cake (see recipe below.) Pour filling into the prepared bowl and top with remaining cake. Refrigerate until set, at least 3 hours.