Pure cream addiction, this no-bake raspberry cream is a problem

That sounds like a delicious problem to have! A No-Bake Raspberry Cream dessert is the perfect combination of rich, velvety texture and bright, tart flavor, making it incredibly addictive and hard to stop eating.¹

Since it’s no-bake and focused on pure cream, the recipe likely relies on gelatin or cornstarch for structure and whipped heavy cream and cream cheese/mascarpone for that irresistible richness.

Here is a recipe for an utterly addictive, no-bake Raspberry Cream that you can make with minimal effort:

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🍓 Pure Cream Addiction: No-Bake Raspberry Cream

This dessert is rich, airy, and sets perfectly without the oven.

🛒 Ingredients

Category	Item	Quantity	Notes
Cream Base	Heavy Whipping Cream (cold)	2 cups (480 ml)	Essential for volume and texture.
Stabilizer	Cream Cheese (softened) or Mascarpone	8 oz (225 g)	Adds rich body and prevents deflation.
Sweetener	Powdered Sugar (Confectioners’ Sugar)	1/2 cup (60 g)	Adjust to taste.
Fruit	Fresh or Frozen Raspberries	1.5 cups	Plus extra for garnish.
Flavor	Lemon Juice (freshly squeezed)	1 Tbsp	Brightens the berry flavor.
Structure	Unflavored Gelatin	1 packet (7 g)	Or 2 teaspoons agar-agar powder for vegan.
Structure	Cold Water	1/4 cup	For “blooming” the gelatin.

👩‍🍳 Instructions

1. Prepare the Raspberry Purée (5 minutes)

1. In a saucepan, combine $1.5\text{ cups}$ of raspberries and the $1\text{ Tbsp}$ of lemon juice.
2. Heat gently until the berries release their juice and soften (about $5\text{ minutes}$).
3. Strain the mixture through a fine-mesh sieve to remove the seeds, pressing down with a spoon. You should have about $1/2$ cup of smooth purée. Set aside to cool to room temperature.

2. Prepare the Gelatin (5 minutes)

1. Pour the $1/4\text{ cup}$ of cold water into a small bowl and sprinkle the gelatin powder over the top (“blooming”). Let it sit for $5\text{ minutes}$.
2. Once bloomed, gently heat the gelatin mixture in the microwave for $10-15\text{ seconds}$ or over a double boiler until completely dissolved and clear. Do not boil. Set aside.

3. Mix the Cream Base (10 minutes)

1. In a large bowl, beat the softened cream cheese until smooth. Gradually add the powdered sugar until creamy.
2. In a separate, chilled bowl, beat the heavy whipping cream until stiff peaks form.

4. Combine and Set

1. Slowly whisk the cooled raspberry purée and the dissolved gelatin mixture into the cream cheese base.
2. Gently fold the whipped cream into the raspberry cream cheese mixture in two parts, being careful not to deflate the cream.
3. Pour the mixture into serving dishes (ramekins, glasses, or a small pie dish).
4. Refrigerate for at least 4 hours or until completely set.

Serve chilled, garnished with fresh raspberries and a dusting of powdered sugar. Enjoy your “problem” of pure cream addiction!

Would you like a variation that uses mascarpone cheese for an even richer texture?