No Bake Raspberry Cheesecake Dessert

A delicious and no-bake raspberry cheesecake dessert made with a pretzel and graham-cracker crust, mousse cheesecake and a layer of raspberry Jell-O on top!


For Cheesecake Mousse:

  • 1/2 cup (100g) white granulated sugar
  • 4 large egg yolks
  • 1 cup (236ml) heavy cream
  • 1/3 cup (41g) all-purpose flour
  • 1 teaspoon vanilla extract
  • 1 cup (175g) white chocolate chips
  • 16oz (453g) cream cheese
  • 2 cups (250g) fresh or frozen(thawed) raspberries
  • 1 teaspoon (5ml) raspberry extract
  • 2 cups (473ml) whipping cream
  • 1/4 cup (50g) white granulated sugar
  • 1, 6-ounce (170g) package raspberry Jell-O
  • 1 cup (125g) fresh raspberries
  • mint leaves for garnish

For Crust:

  • 12 graham crackers
  • 1 1/2 cups salted pretzels
  • 1/3 cup (75g) melted butter


  1. Begin by preparing the custard base for the cheesecake: whisk together 1/2 cup sugar with 4 egg yolks and vanilla extract in a small bowl. In a small saucepan, whisk together 1 cup cream with the flour. Cook the cream mixture over low heat for a few minutes until hot; stir constantly and whisk vigorously to remove clumps. Slowly pour cream into the egg yolks, whisking constantly. Cook custard over low/medium heat for 7-10 minutes until thickened. Remove from heat and add white chocolate; whisk until completely melted. Cover custard and set aside to cool to room temperature.
  2. Meanwhile, prepare crust. Place pretzels and graham crackers into a food processor and crush into small crumbs. Combine crumbs with 1/3 cup melted butter; set aside.
  3. Once custard has cooled, prepare cheesecake mousse. Whisk cream cheese in a mixer bowl until light and fluffy. Add the cooled custard and blend until well combined; scrap down sides of bowl often. Add the 2 cups raspberries and raspberry extract. Mix until raspberries are completely crushed. Remove mixture from mixer bowl into a separate bowl.
  4. Into clean mixer bowl, add the remaining 2 cups heavy cream and 1/4 cup sugar. Whisk on high speed until stiff peaks form. Fold 1 cup whipped cream into cream cheese mixture, then gradually begin folding in cream cheese into the whipped cream. Fold very gently so that the whipped cream stays very light and airy.
  5. To assemble dessert, spoon in several tablespoons of graham cracker crumbs into plastic or glass cups. Transfer mousse into a pastry bag and pipe into cups, filling about 3/4 of the cup. Place cups into the refrigerator for about 1 hour to set.
  6. Prepare the Jell-O according to package instructions, replacing the cold water with ice water to cool down the Jell-O faster. Add fresh raspberries on top of the mousse, then carefully pour over the Jell-O. Fill the cups to the brim. Set back into the refrigerator to set completely, about 4-6 hours.
  7. Keep refrigerated until ready to serve.