No Bake Raspberry Cream Cake

I have a ridiculous sweet tooth. After this NO BAKE monstrosity that I built over the weekend, I want to pull it out. No-bake desserts make me anxious because they are always ready. Every step is ready. Every layer of cake daring me to break rules. I’ve swooped up some of that luscious custard, licked the whipped cream off my finger and munched on the graham crackers bloodied from the raspberries. Nothing was left untasted.

No Bake Raspberry Cream Cake

But can we just appreciate the beautiful layers? The simple, elegant look of this cake is everything. And it could not be easier. It’s no-bake but tastes so decadent. The raspberry seeds speckling the cake adds just the right pinkish tinge to the cream. It’s the time of year where you need to put a fancy creamy dessert on your table!

No Bake Raspberry Cream Cake

No Bake Raspberry Cake

No Bake Raspberry Cream Cake
Prep time
Total time
This creamy luscious dessert is the only no-bake treat you need this holiday season.
Recipe type: Dessert
  • Custard:
  • 1¾ cup milk
  • ⅓ cup sugar
  • 3 large egg yolks
  • 4 tbsp cornflour
  • 1 tsp vanilla extract
  • 1½ cup heavy cream
  • ¼ cup sugar
  • Raspberry Puree:
  • 1¼ cup raspberries
  • 2 tbsp sugar
  • 2 tbsp water
  • 1 tsp lemon juice
  • About 20 graham crackers
  • Fresh raspberries for garnish
  1. In a saucepan over medium to low heat, warm milk and sugar. Let simmer until milk is slight bubbly around edges. Be careful not to let it boil.
  2. In a bowl, crack in the egg yolks and add cornflour and mix until it becomes a thick paste.
  3. Once milk has started to simmer, remove the saucepan from the stove.
  4. Now pour the milk very slowly into the egg mixture at first and continue to whisk it using a whisk. Keep pouring in the milk (about ¾ cup) slowly until your egg mixture has become lighter.
  5. Next, pour the egg mixture back into the saucepan and put the saucepan back onto the stove.
  6. Turn the flame on to low and continue to cook the custard for 3-4 until the custard gets thick. Keep whisking while its cooking and don't leave it unattended.
  7. Once thick, remove the saucepan from the stove and stir in vanilla extract.
  8. Pour the custard into a clean bowl and cover with cling film. Make sure the cling film touches the custard. This will prevent any skin forming on top.
  9. While custard is cooling, whip up heavy cream in a mixing bowl. Once frothy, add in sugar and continue to whip until you get stiff peaks.
  10. Now fold the whipped cream into the custard very gently. Set it aside.
  11. To make the raspberry puree, mash up raspberries, sugar, water and lemon juice with a fork.
  12. To assemble cake, brush a little bit of the raspberry and custard cream on the bottom of an 8 inch spring form pan.
  13. Lay on graham crackers, breaking up pieces to make sure the entire pan is covered.
  14. Next, brush the graham crackers with some raspberry puree.
  15. Now smear on a third of the whipped cream and using a spatula, spread evenly.
  16. Repeat this process twice more. Graham crackers, raspberry puree, cream, ending with a layer of cream.
  17. Finally, brush the cream with some more raspberry puree to add a lovely pink tinge.
  18. Cover with cling film and refrigerate the cake for at least an hour to allow the flavors to meld.
  19. Unmold the cake from pan and garnish with fresh raspberries before serving.











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