Raspberry Cream Layer Cake (No-Bake)

This refreshing raspberry cream layer cake is a light, elegant no-bake dessert made with a buttery cookie crust and two silky layers of cream—one fruity and vibrant, the other smooth and delicately flavored with vanilla. It’s simple to prepare yet stunning enough for any occasion.

Why You’ll Love This Recipe

This no-bake cake is perfect when you want a dessert that looks impressive but requires minimal effort. The combination of fresh raspberries, whipped cream, and cream cheese creates a luscious texture without being overly heavy. It chills beautifully, slices cleanly, and can be prepared ahead of time—ideal for gatherings and celebrations.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Base

• 300 g butter cookies (such as plain tea biscuits or oatmeal cookies)
• 120 g melted butter

Raspberry Cream Layer

• 200 g fresh raspberries
• 200 ml whipped cream
• 200 g cream cheese (room temperature)
• 1 cup powdered sugar

Vanilla Cream Layer

• 200 ml whipped cream
• 200 g cream cheese
• 1 teaspoon vanilla
• 1/2 cup powdered sugar

For the Topping

• Whipped cream
• Fresh raspberries
• Mint leaves
• A small amount of powdered sugar

Directions

1. Prepare the Base
   1. Grind the cookies in a food processor until finely crumbed.
   2. Add the melted butter and mix until the texture resembles wet sand.
   3. Press the mixture firmly into the base of a round or square mold.
   4. Refrigerate for 20–30 minutes to set.
2. Make the Raspberry Cream Layer
   1. Beat the cream cheese with the powdered sugar until smooth.
   2. Fold in the whipped cream gently with a spatula.
   3. Add the raspberries, either gently mashed or whole, and combine.
   4. Spread this creamy pink mixture evenly over the chilled base.
3. Prepare the Vanilla Cream Layer
   1. Beat the cream cheese with the powdered sugar until smooth.
   2. Add the vanilla and mix.
   3. Fold in the whipped cream gently.
   4. Carefully spread the vanilla cream mixture over the raspberry layer.
4. Chilling
   Refrigerate the assembled cake for at least 3 hours, or ideally overnight, to allow the layers to firm up for clean slicing.
5. Decorating
   Before serving, top with piped whipped cream, fresh raspberries, mint leaves, and a light dusting of powdered sugar.

Servings and timing

This no-bake cake yields approximately 8–10 servings.
Preparation time: about 15–20 minutes
Chilling time: at least 3 hours, preferably overnight

Variations

• Replace raspberries with strawberries, blueberries, or mixed berries.
• Add lemon zest to the raspberry cream for a brighter flavor.
• Use chocolate tea biscuits for a deeper, richer base.
• Fold in white chocolate chips to the vanilla layer for added sweetness.
• Create individual mini desserts by assembling the layers in small cups or jars.

Storage/Reheating

• Store the cake covered in the refrigerator for up to 3 days.
• Freezing is possible: wrap tightly and freeze for up to 1 month. Thaw overnight in the refrigerator before serving.
• This dessert does not require reheating; always serve chilled for best texture.

FAQs

How firm should the cookie base be?

It should be compact and hold together when pressed, similar to a cheesecake crust.

Can I use frozen raspberries?

Yes, but thaw them completely and drain excess liquid before adding so the cream layer doesn’t become runny.

Can I replace cream cheese with mascarpone?

Yes, mascarpone works well and results in a slightly richer, silkier cream.

What type of whipped cream should I use?

Use heavy whipping cream whipped to medium peaks, or a stabilized whipped cream for a firmer texture.

Can I make this cake a day ahead?

Absolutely—this cake tastes even better after resting overnight.

Can I add gelatin to make the layers firmer?

You can, but it’s not necessary. If desired, dissolve a small amount of gelatin in warm water and fold it into the cream layers.

How do I keep the layers from mixing when spreading?

Make sure each layer is chilled slightly or firm enough, and spread gently with a spatula.

Can I make it less sweet?

Reduce the powdered sugar according to taste; the recipe is flexible.

What size pan should I use?

A 20–22 cm (8–9 inch) round or square pan works well.

How do I get clean slices?

Use a sharp knife warmed in hot water and wiped dry between cuts.

Conclusion

This raspberry cream layer cake is a beautifully balanced no-bake dessert that’s creamy, fruity, and effortlessly elegant. With its simple method, customizable layers, and make-ahead convenience, it’s bound to become a favorite for both everyday enjoyment and special occasions. Enjoy each refreshing, velvety slice.

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