Short Description:
This No Bake Lemon Raspberry Cheesecake is a refreshing and light dessert that combines tangy lemon with sweet, juicy raspberries. With a smooth and creamy filling and a buttery graham cracker crust, it’s an easy-to-make dessert that requires no baking, making it perfect for warm weather or whenever you want a simple yet elegant treat.

Why You’ll Love This Recipe

This No Bake Lemon Raspberry Cheesecake is the perfect dessert for those who crave something sweet but refreshing. The tartness of the lemon pairs beautifully with the natural sweetness of fresh raspberries, while the no-bake filling is light, fluffy, and rich in flavor. The buttery graham cracker crust adds a satisfying crunch, making each bite a delightful combination of textures. Plus, it’s quick and easy to prepare with no baking required, making it a hassle-free choice for any occasion.

Ingredients

• 1 1/2 cups graham cracker crumbs

• 1/4 cup granulated sugar

• 1/2 cup unsalted butter, melted

• 2 packages (8 oz each) cream cheese, softened

• 1 cup heavy cream

• 1/2 cup powdered sugar

• 1/4 cup fresh lemon juice

• 1 tablespoon lemon zest

• 1 teaspoon vanilla extract

• 1 1/2 cups fresh raspberries

• 2 tablespoons raspberry jam or preserves (optional, for topping)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Stir until the mixture is well combined and resembles wet sand.

2. Press the graham cracker mixture into the bottom of a 9-inch springform pan or pie dish, forming a smooth, even layer. Refrigerate the crust while you prepare the filling.

3. In a large mixing bowl, beat the softened cream cheese until smooth and creamy using a hand mixer.

4. Add the powdered sugar, fresh lemon juice, lemon zest, and vanilla extract to the cream cheese mixture, and beat until fully combined.

5. In a separate bowl, whip the heavy cream until stiff peaks form.

6. Gently fold the whipped cream into the cream cheese mixture until smooth and fluffy.

7. Pour the cheesecake filling over the chilled graham cracker crust, smoothing the top with a spatula.

8. Refrigerate the cheesecake for at least 4 hours, or overnight, until the filling is firm.

9. Once chilled, top the cheesecake with fresh raspberries. If desired, heat the raspberry jam or preserves in the microwave for 10-15 seconds to soften, then drizzle it over the raspberries for added flavor and a beautiful glossy finish.

10. Slice and serve chilled. Enjoy!

Servings and Timing

• Servings: 8-10

• Prep Time: 20 minutes

• Chill Time: 4 hours or overnight

Variations

• Add a berry compote: Top the cheesecake with a homemade berry compote made from any combination of fresh berries and a bit of sugar.

• Use different citrus: Swap the lemon juice and zest for lime or orange for a different citrus flavor.

• Make it gluten-free: Use gluten-free graham crackers or a gluten-free cookie crust to make this dessert suitable for gluten-free diets.

• Add flavor to the crust: Add a pinch of cinnamon or a tablespoon of cocoa powder to the graham cracker crust for an extra layer of flavor.

Storage/Reheating

• Storage: Store the cheesecake in an airtight container in the refrigerator. It will stay fresh for up to 3-4 days.

• Reheating: This is a no-bake cheesecake, so there is no need to reheat it. Serve it chilled directly from the refrigerator.

FAQs

1. Can I use frozen raspberries instead of fresh?

Yes, frozen raspberries can be used, but make sure to thaw them and drain any excess water before topping the cheesecake.

2. Can I make this cheesecake ahead of time?

Yes, this cheesecake actually tastes better after being refrigerated overnight, so it’s an excellent make-ahead dessert.

3. Is there an alternative for the graham cracker crust?

Yes, you can use crushed cookies such as digestive biscuits or even pretzels for a different flavor, or opt for a gluten-free cookie if needed.

4. Can I make this cheesecake in individual servings?

Absolutely! You can make mini cheesecakes in individual serving cups or jars by layering the crust and filling into small containers.

5. How do I make sure the cheesecake filling is smooth?

Be sure the cream cheese is softened before mixing, and gently fold in the whipped cream to maintain a light and fluffy texture.

6. Can I use a different fruit topping?

Yes, feel free to use other berries like blueberries, blackberries, or strawberries, or even a mix of different fruits depending on what you like.

7. How do I get a smooth top on my cheesecake?

Smooth the top of the cheesecake with a spatula before refrigerating to ensure it sets evenly and beautifully.

8. Can I use a different sweetener instead of powdered sugar?

Yes, you can use an alternative sweetener like honey or maple syrup, but keep in mind that this may slightly change the texture and flavor of the cheesecake.

9. How can I make the crust firmer?

If the crust is too soft, try pressing it down more firmly with the back of a spoon or adding an extra tablespoon of melted butter to help it hold together better.

10. How can I make this cheesecake richer?

For a richer flavor, you can add a bit more cream cheese or use mascarpone cheese instead for a creamier, denser filling.

Conclusion

This No Bake Lemon Raspberry Cheesecake is the ideal dessert for anyone who loves bright, refreshing flavors with a creamy texture. The combination of tangy lemon, sweet raspberries, and a buttery graham cracker crust creates a perfect balance of flavors and textures that’s sure to impress. Plus, it’s quick to prepare and doesn’t require any baking, making it the perfect dessert for any occasion, whether it’s a summer gathering or a special family dinner. Simply chill, slice, and enjoy!