No-Bake Lemon Raspberry Cheesecake

Bright, creamy, and bursting with citrusy-sweet flavor, this No-Bake Lemon Raspberry Cheesecake is a refreshing dessert perfect for spring and summer. With a crunchy graham cracker crust, silky lemon-kissed cheesecake filling, and swirls of fresh raspberry sauce, this treat is as stunning as it is simple to make—no oven required!

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Why You’ll Love This Recipe
No Oven Needed – Ideal for warm days and quick prep.
Vibrant Flavor – Tart lemon and sweet raspberries make the perfect combo.
Creamy & Light – Smooth cheesecake texture without the heaviness.
Beautiful Presentation – Swirled or layered, it looks as amazing as it tastes.
Perfect Make-Ahead Dessert – Chill overnight and serve when ready.

Ingredients You’ll Need

For the Crust:

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

For the Cheesecake Filling:

• 16 oz cream cheese, softened
• 1 cup powdered sugar
• Zest of 1 lemon
• 2 tbsp fresh lemon juice
• 1 tsp vanilla extract
• 1 cup heavy whipping cream, cold

For the Raspberry Sauce:

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

Optional Toppings:

• Whipped cream
• Fresh raspberries
• Lemon zest curls
• Mint leaves

Tools You’ll Need

• 9-inch springform pan or pie dish
• Mixing bowls
• Hand or stand mixer
• Small saucepan
• Rubber spatula
• Food processor or rolling pin (for crust)

Step-by-Step Instructions

Step 1: Make the Crust

1. In a bowl, mix graham cracker crumbs, sugar, and melted butter until well combined.
2. Press the mixture into the bottom of a springform pan. Use the back of a spoon or glass to pack it tightly.
3. Chill in the fridge while preparing the filling.

Step 2: Make the Raspberry Sauce

1. In a saucepan, combine raspberries, sugar, and lemon juice over medium heat.
2. Cook until the raspberries break down, about 4–5 minutes.
3. Stir in the cornstarch slurry and simmer for 1 more minute until thickened.
4. Remove from heat and strain through a mesh sieve to remove seeds, if desired.
5. Cool completely.

Step 3: Make the Cheesecake Filling

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

Step 4: Assemble the Cheesecake

1. Pour half of the cheesecake mixture over the chilled crust.
2. Drizzle with half the raspberry sauce and lightly swirl with a knife or toothpick.
3. Add the remaining cheesecake mixture and smooth the top.
4. Drizzle more raspberry sauce on top and swirl gently.
5. Chill in the fridge for at least 6 hours, or overnight, until fully set.

Step 5: Garnish & Serve

1. Before serving, top with whipped cream, fresh raspberries, lemon zest curls, or mint leaves for a fresh finish.
2. Slice with a sharp knife wiped clean between cuts for perfect presentation.

Tips for Perfect No-Bake Cheesecake
Use Full-Fat Cream Cheese – For the creamiest, richest texture.
Chill Completely – The longer it chills, the better it sets and slices.
Strain Raspberry Sauce – For a silky-smooth swirl without seeds.
Don’t Overmix – Fold whipped cream in gently to keep the filling light.
Use a Springform Pan – For easy release and a beautiful shape.

Serving Suggestions
With Iced Tea or Lemonade – A cool drink complements the citrusy flavor.
As a Brunch Dessert – Light enough for midday, sweet enough to satisfy.
In Mini Cups – Make individual servings for parties or showers.
With Shortbread Cookies – Serve on the side or crumble on top for crunch.
Layered in Jars – Perfect for picnics or gifts.

How to Store & Reheat

Storing:

• Refrigerate: Keep covered in the fridge for up to 5 days.
• Freeze: Freeze whole or in slices for up to 1 month. Thaw in the fridge overnight before serving.

Reheating:

• Not needed—this dessert is served chilled.

Frequently Asked Questions

1. Can I use store-bought raspberry sauce?
Yes, you can use jarred sauce or raspberry preserves in a pinch.

2. Can I use whipped topping instead of heavy cream?
Yes! Use 2 cups of thawed Cool Whip instead of whipping cream for convenience.

3. Can I make this in a regular pie dish?
Absolutely. Just press the crust evenly and follow the same steps. Slicing might be a little trickier.

4. Can I use bottled lemon juice?
Fresh lemon juice gives the best flavor, but bottled can be used in a pinch.

5. What other fruit can I use?
Blueberries, blackberries, or strawberries work well for different twists.

Final Thoughts
No-Bake Lemon Raspberry Cheesecake is the perfect dessert for anyone who loves bright, fresh flavors and a creamy, decadent bite. Whether you’re hosting a brunch, celebrating a birthday, or just want to enjoy a slice of sunshine, this no-bake wonder is sure to be a hit. Quick to assemble and stunning to serve—it’s a dessert that checks every box.

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 how your cheesecake turns out.
Preparation Time: 20 minutes
Chilling Time: 6 hours
Cuisine: American

Nutritional Information (Per Slice):
Calories: 390 | Protein: 5g | Carbohydrates: 28g | Fat: 29g | Fiber: 2g | Sodium: 210mg

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