Description

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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Ingredients

Scale

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

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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.

Notes

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.

Prep Time: 20 minutes
Cuisine: American / No-Bake Dessert