No-Bake Lemon Raspberry Cheesecake

Bright, fresh, and irresistibly creamy, this No-Bake Lemon Raspberry Cheesecake is a dreamy dessert that’s as beautiful as it is delicious. Bursting with zesty lemon flavor and sweet-tart raspberries, it’s layered over a buttery graham cracker crust and topped with a glossy raspberry finish. And since there’s no oven required, it’s the perfect treat for warm-weather days or anytime you want a fuss-free dessert.

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Why You’ll Love This Recipe
No Oven Needed – Great for summer or when you want a quick dessert.
Vibrant Flavor – Lemon and raspberry are the perfect bright duo.
Creamy & Smooth – Made with cream cheese and whipped cream.
Stunning Presentation – Layered and topped for that wow factor.
Make Ahead Friendly – Chill and serve when you’re ready.

Ingredients You’ll Need

For the Crust:

• 1 ½ cups graham cracker crumbs
• ¼ cup granulated sugar
• ½ cup unsalted butter, melted

For the Cheesecake Filling:

• 16 oz cream cheese, softened
• ½ cup powdered sugar
• 2 tsp lemon zest
• 3 tbsp lemon juice (freshly squeezed)
• 1 tsp vanilla extract
• 1 ½ cups heavy whipping cream (cold)

For the Raspberry Swirl & Topping:

• 1 ½ cups fresh or frozen raspberries
• 2 tbsp sugar
• 1 tbsp lemon juice
• 1 tsp cornstarch + 1 tbsp water (for thickening)

Optional Garnish:

• Fresh raspberries
• Lemon slices or zest
• Mint leaves
• Whipped cream

Tools You’ll Need

• 9-inch springform pan
• Mixing bowls
• Hand mixer or stand mixer
• Spatula
• Small saucepan
• Fine mesh sieve (optional, for raspberry puree)

Step-by-Step Instructions

Step 1: Make the Crust

1. In a medium bowl, mix graham cracker crumbs and sugar.
2. Stir in melted butter until the mixture resembles wet sand.
3. Press firmly into the bottom of a 9-inch springform pan.
4. Place in the refrigerator to chill while you prepare the filling.

Step 2: Prepare the Raspberry Swirl

1. In a small saucepan, combine raspberries, sugar, and lemon juice.
2. Cook over medium heat, stirring occasionally, until the berries break down—about 5–7 minutes.
3. In a small bowl, mix cornstarch and water, then stir into the raspberry sauce.
4. Cook for another 1–2 minutes until thickened.
5. Optional: Strain through a sieve to remove seeds. Set aside to cool.

Step 3: Make the Cheesecake Filling

1. In a large bowl, beat the cream cheese until smooth and creamy.
2. Add powdered sugar, lemon zest, lemon juice, and vanilla. Beat until fully combined.
3. In a separate bowl, whip cold heavy cream to stiff peaks.
4. Gently fold whipped cream into the cream cheese mixture in batches until smooth and fluffy.

Step 4: Assemble the Cheesecake

1. Pour half of the cheesecake filling over the chilled crust. Smooth the top.
2. Spoon half of the raspberry sauce in dollops, then gently swirl with a toothpick or knife.
3. Add the remaining filling and smooth the top.
4. Swirl the remaining raspberry sauce over the top for a beautiful finish.

Step 5: Chill & Serve

1. Cover with plastic wrap and refrigerate for at least 6 hours, or preferably overnight.
2. Once set, run a knife along the edges and release from the springform pan.
3. Garnish with fresh raspberries, lemon slices, or whipped cream. Slice and serve chilled.

Tips for the Best No-Bake Cheesecake
Use Full-Fat Cream Cheese – Ensures a rich, stable filling.
Whip the Cream Properly – Stiff peaks create the best texture.
Chill Long Enough – The longer it chills, the better it sets.
Swirl Gently – Avoid overmixing the raspberry swirl.
Smooth Slicing – Run your knife under hot water between slices for clean cuts.

Serving Suggestions
After Dinner Dessert – Elegant and refreshing.
Brunch or Tea Parties – Light and perfect with coffee or tea.
Holiday Gatherings – A colorful addition to your dessert spread.
Mini Cheesecakes – Use muffin tins for individual portions.

How to Store & Freeze

Storing:

• Refrigerate: Keep covered in the fridge for up to 5 days.

Freezing:

• Freeze whole or sliced. Wrap tightly in plastic wrap and foil.
• Thaw in the fridge overnight before serving.

Reheating:

• No reheating needed. Always serve cold for best texture and flavor.

Frequently Asked Questions

1. Can I use frozen raspberries?
Yes—just thaw them before using and strain if they’re too watery.

2. What if I don’t have a springform pan?
Use a deep pie dish or 9×9 square pan. Just note it may be harder to slice neatly.

3. Can I make it ahead of time?
Definitely! This cheesecake is even better the next day.

4. Can I substitute lemon with lime?
Absolutely. Lime juice and zest create a tropical twist.

5. Is this cheesecake gluten-free?
Use gluten-free graham crackers for the crust to make it fully gluten-free.

Final Thoughts
No-Bake Lemon Raspberry Cheesecake is a show-stopping dessert that brings together zesty citrus, juicy berries, and creamy cheesecake in a no-fuss format. With its refreshing flavor and vibrant color, it’s perfect for any occasion—from casual gatherings to elegant dinners. Whip it up, chill it overnight, and impress your guests with this slice of sunshine.

Try it out and let me know what you think! Don’t forget to leave a review below and share your photos on Pinterest! I can’t wait to see your no-bake masterpiece.
Preparation Time: 25 minutes
Chilling Time: 6 hours (or overnight)
Cuisine: American

Nutritional Information (Per Slice – 12 servings):
Calories: 350 | Protein: 4g | Carbohydrates: 29g | Fat: 24g | Fiber: 2g | Sodium: 190mg

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