Description
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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Ingredients
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
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.
Notes
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.
- Prep Time: 25 minutes
- Cuisine: American / European Fusion