No-Bake Lemon Raspberry Cheesecake

Bright, creamy, and bursting with flavor, this No-Bake Lemon Raspberry Cheesecake is the perfect dessert for warmer days or any time you want an elegant treat without turning on the oven. With a zesty lemon cheesecake filling swirled with fresh raspberries and layered over a buttery graham cracker crust, this dreamy dessert is as refreshing as it is indulgent.

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Why You’ll Love This Recipe
No Oven Needed – Perfect for summer or busy days.
Light & Refreshing – Tart lemon and sweet raspberries make a fresh combo.
Make-Ahead Friendly – Chill overnight and it’s ready when you are.
Gorgeous Presentation – A beautiful dessert for guests or parties.
Versatile – Use a springform pan, individual cups, or jars for serving.

Ingredients You’ll Need

For the Crust:

• 1 ½ cups graham cracker crumbs
• 6 tbsp unsalted butter, melted
• 2 tbsp granulated sugar (or sugar substitute)

For the Lemon Raspberry Filling:

• 16 oz (2 blocks) cream cheese, softened
• ⅔ cup powdered sugar
• 1 tsp vanilla extract
• Zest of 1 lemon
• 2 tbsp lemon juice (fresh)
• 1 ½ cups heavy whipping cream (cold)
• ¾ cup fresh raspberries (plus extra for topping)
• 2 tbsp raspberry jam (optional, for swirls)

Optional Garnishes:

• Extra raspberries
• Lemon zest curls
• Whipped cream
• Mint leaves

Tools You’ll Need
9-inch springform pan (or pie dish or jars)
Mixing bowls
Electric mixer or hand whisk
Spatula
Food processor (for crust)

Step-by-Step Instructions

Step 1: Prepare the Crust
In a mixing bowl, combine graham cracker crumbs, melted butter, and sugar.
Mix until the texture resembles wet sand.
Press evenly into the bottom of a 9-inch springform pan.
Chill in the fridge while you prepare the filling.

Step 2: Beat the Cream Cheese
In a large bowl, beat the softened cream cheese until smooth and creamy.
Add powdered sugar, vanilla, lemon zest, and lemon juice.
Continue to beat until fully incorporated and smooth.

Step 3: Whip the Cream
In a separate bowl, whip cold heavy cream to stiff peaks.
Gently fold the whipped cream into the cream cheese mixture using a spatula.
Be careful not to deflate the whipped cream—fold until just combined.

Step 4: Add the Raspberries
Gently fold in fresh raspberries.
If using raspberry jam, swirl it through the mixture with a spoon for a beautiful marbled look.

Step 5: Assemble the Cheesecake
Pour the filling into the prepared crust and smooth the top.
Use the back of a spoon to create gentle swirls, or leave smooth.

Step 6: Chill to Set
Refrigerate the cheesecake for at least 6 hours, preferably overnight, until fully set.

Step 7: Garnish and Serve
Just before serving, top with fresh raspberries, lemon zest curls, or whipped cream.
Carefully release from the springform pan, slice, and serve chilled.

Tips for the Best No-Bake Cheesecake
Use Full-Fat Cream Cheese – For the creamiest texture and best flavor.
Don’t Skip Chilling – The longer it chills, the firmer and easier to slice it will be.
Fold Gently – Maintain the airiness of whipped cream by folding, not stirring.
Use Fresh Raspberries – They keep their shape better in the filling.
Zest Before Juicing – It’s easier and you get the most flavor.

Serving Suggestions
With Raspberry Sauce – Drizzle over slices for extra berry flavor.
In Mini Jars – Perfect for parties or portion control.
With Shortbread Cookies – A crunchy side to pair with the creamy filling.
On a Dessert Platter – Serve alongside other mini no-bake treats.
With Iced Tea or Lemonade – A refreshing summer pairing.

How to Store & Freeze

Storing:
Refrigerate: Keep in the fridge in an airtight container for up to 5 days.

Freezing:
Wrap tightly in plastic and foil. Freeze whole or in slices for up to 1 month.
Thaw overnight in the refrigerator before serving.

Frequently Asked Questions

1. Can I use frozen raspberries?
Yes, but thaw and drain well before adding to avoid excess moisture.

2. What can I use instead of graham crackers?
Try crushed vanilla wafers, digestive biscuits, or shortbread cookies.

3. Can I make it dairy-free?
Use dairy-free cream cheese and whipped coconut cream, but note the texture may vary slightly.

4. How do I prevent the cheesecake from being too soft?
Use full-fat ingredients and chill for a minimum of 6 hours (overnight is best).

5. Can I make it ahead of time?
Yes! This is a great make-ahead dessert—just chill and garnish before serving.

Final Thoughts
This No-Bake Lemon Raspberry Cheesecake is as beautiful as it is delicious. With its creamy texture, tangy citrus notes, and sweet bursts of raspberry, it’s a dessert that brings sunshine to any table. Whether you’re prepping for a gathering or treating yourself to a slice of something special, this cheesecake checks every box—without the need for baking.

Give it a try and let the compliments roll in!

Preparation Time: 20 minutes
Chilling Time: 6 hours
Cuisine: American / No-Bake Dessert

Nutritional Information (Per Slice, serves 12):
Calories: 320 | Protein: 4g | Carbohydrates: 20g | Fat: 25g | Sugar: 10g | Sodium: 180mg

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