No-Bake Lemon Raspberry Cheesecake

Refreshing, creamy, and bursting with citrusy berry flavor, this No-Bake Lemon Raspberry Cheesecake is a perfect dessert for warm days or when you want something easy and elegant without turning on the oven. With a buttery graham cracker crust, a light lemon cheesecake filling, and swirls of fresh raspberry, each bite is sweet, tangy, and deliciously satisfying.

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Why You’ll Love This Recipe
No Oven Needed – Perfect for summer or busy days.
Creamy & Tart – Lemon and raspberry make a bright, refreshing combo.
Gorgeous Presentation – Stunning layers and swirls of color.
Easy to Make Ahead – Chill overnight and it’s ready to slice.
Crowd-Pleaser – A hit at parties, showers, and gatherings.

Ingredients You’ll Need (Serves 8–10)

For the Crust:
1½ cups graham cracker crumbs (about 12 full crackers)
¼ cup granulated sugar
6 tbsp unsalted butter, melted

For the Raspberry Swirl:
1½ cups fresh or frozen raspberries
2 tbsp sugar
1 tbsp lemon juice

For the Lemon Cheesecake Filling:
16 oz (450g) cream cheese, softened
¾ cup powdered sugar
1 tsp vanilla extract
1 tbsp lemon zest
¼ cup fresh lemon juice
1 cup heavy whipping cream, cold

Optional Garnish:
Fresh raspberries
Lemon slices or zest
Whipped cream

Tools You’ll Need
9-inch springform pan
Mixing bowls
Hand or stand mixer
Spatula
Small saucepan
Fine mesh sieve (optional)
Parchment paper (optional, for base)

Step-by-Step Instructions

Step 1: Prepare the Crust
In a bowl, mix graham cracker crumbs, sugar, and melted butter until well combined.
Press the mixture firmly into the bottom of a 9-inch springform pan.
Chill in the refrigerator for 30 minutes while you prepare the filling.

Step 2: Make the Raspberry Swirl
In a small saucepan, combine raspberries, sugar, and lemon juice.
Cook over medium heat for 5–7 minutes, stirring and mashing until syrupy.
Optional: Strain through a sieve to remove seeds. Let cool completely.

Step 3: Make the Cheesecake Filling
In a large bowl, beat the cream cheese until smooth and fluffy.
Add powdered sugar, vanilla, lemon zest, and lemon juice. Beat until well combined.
In a separate bowl, whip the heavy cream until stiff peaks form.
Gently fold the whipped cream into the cream cheese mixture until smooth and airy.

Step 4: Assemble the Cheesecake
Spoon half of the cheesecake filling over the chilled crust and smooth it out.
Drizzle a few spoonfuls of raspberry sauce over the top and gently swirl with a knife.
Add the remaining filling and smooth the surface.
Top with more raspberry sauce and swirl again for a marbled effect.
Cover and refrigerate for at least 6 hours, preferably overnight.

Step 5: Serve and Garnish
Once set, remove the cheesecake from the springform pan.
Garnish with fresh raspberries, lemon zest, or whipped cream.
Slice and serve chilled.

Tips for the Best No-Bake Cheesecake
Use Full-Fat Cream Cheese – For a rich, creamy texture.
Chill Long Enough – At least 6 hours is needed for it to set fully.
Don’t Overmix – Fold the whipped cream gently to keep the filling light.
Use Fresh Lemon Juice – For the brightest citrus flavor.
Strain Raspberry Sauce – For a smooth, elegant swirl.

Serving Suggestions
With Tea or Coffee – A delightful midday treat.
At a Garden Party – Elegant and refreshing for outdoor events.
With a Side of Fruit Salad – Complements the tangy cheesecake beautifully.
As Individual Minis – Use jars or cupcake liners for single servings.
Topped with Crushed Meringue – For a little crunch and flair.

How to Store & Freeze

Storing:
Refrigerate: Keep covered in the fridge for up to 4 days.
Cover with plastic wrap or a cake dome to prevent drying.

Freezing:
Freeze the whole cheesecake or individual slices.
Wrap tightly in plastic and foil. Freeze for up to 2 months.
Thaw overnight in the fridge before serving.

Frequently Asked Questions

Can I use frozen raspberries?
Yes! Just thaw them first and drain excess liquid before cooking.

Can I make this gluten-free?
Yes—use gluten-free graham crackers for the crust.

Can I use whipped topping instead of heavy cream?
You can substitute with 2 cups of whipped topping, but the texture may be slightly different.

Can I skip the raspberry swirl?
Yes—this cheesecake is delicious with just the lemon flavor or try other fruit swirls like blueberry or strawberry.

Final Thoughts
This No-Bake Lemon Raspberry Cheesecake is everything a summer dessert should be—cool, creamy, tangy, and absolutely stunning. With its fresh berry swirl and silky lemon filling, it’s an effortless showstopper you’ll want to make again and again. Whether for a casual family treat or a celebratory table centerpiece, this cheesecake is sure to leave everyone asking for seconds.

Preparation Time: 25 minutes
Chill Time: 6 hours minimum
Cuisine: American / European Fusion

Nutritional Information (Per Slice, based on 10 slices):
Calories: 360 | Protein: 4g | Carbohydrates: 28g | Fat: 26g | Fiber: 2g | Sodium: 190mg

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