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Dessert Recipes

Fruity Raspberry Cloud Cake Recipe Is the Ultimate Creamy Summer Dream

No baking is needed for this light and fun dessert

Raspberries are one of our favorite summer fruits. They’re the just-right balance of tart and sweet, plus they’re so easy to pop in your mouth. These berries are also great for drinks, sauces and, of course, dessert. I love that you can make a filling, a compote or even a gelatin topping with raspberries. We couldn’t think of a better sweet treat than this Fruity Raspberry Cloud Cake recipe — and there’s no need to turn on your oven so it’s extra perfect for hot summer months.

It all starts with an easy vanilla cookie crust that’s topped with a luscious cheesecake layer. But what really sets it apart? We finish it with a layer of raspberry-studded gelatin. It’s a real showstopper that tastes as amazing as it looks! Give it a try and let us know how much you love it in the comments below.


12 serving

Total Time

Prep Time

Cook Time


  • 3½ cups vanilla wafer cookies, from 11 oz. pkg., finely ground
  • 7 Tbs. butter, melted
  • 2 (6 oz.) pkgs. raspberries
  • 2½ (8 oz.) pkgs. cream cheese, at room temp.
  • 1 cup sugar
  • 1 tsp. vanilla extract
  • 1 (.25 oz.) env. unflavored gelatin
  • 2½ cups thawed frozen whipped topping, from 8-oz. cont.
  • 1 (3 oz.) pkg. raspberry gelatin mix



Coat bottom of 8"x3" springform pan with cooking spray. In bowl, mix cookie crumbs and butter. Press into bottom of pan. Chill until set, about 30 min.

Mash 1 pkg. raspberries. Using back of spoon, press through sieve to yield about ⅓ cup puree; discard solids in sieve. On medium speed, beat cream cheese and sugar until smooth; beat in vanilla, then the puree until blended. In 1-qt. microwave- safe bowl, stir 2 Tbs. water into unflavored gelatin; let stand until water is absorbed, about 5 min. Microwave until melted, 15 sec. Stir in 1 cup cream cheese mixture until smooth; if lumps form, microwave in 15-sec. intervals until smooth. Stir back into remaining cream cheese mixture. Fold in topping. Spread in pan. Cover; chill until set, about 4 hrs.

In heat-proof bowl, dissolve gelatin mix in ¾ cup boiling water. Stir in ½ cup cold water. Chill until slightly thickened, about 1 hr. Arrange remaining raspberries over cheesecake. Slowly pour gelatin mixture over top. Chill until firm, 4 hrs. or overnight. Run knife around edge of cake. Remove side of pan. Serve.

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