There’s nothing better than No-Bake Lemon Raspberry Cheesecake—a creamy, tangy, and refreshing dessert with a buttery graham cracker crust, luscious lemon cheesecake filling, and a sweet raspberry topping. This easy no-bake cheesecake is perfect for summer gatherings, birthdays, or when you want a show-stopping treat without turning on the oven!
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Why You’ll Love This No-Bake Lemon Raspberry Cheesecake
- No Oven Needed – Perfect for hot days when you don’t want to bake.
- Sweet & Tangy – The perfect balance of tart lemon and juicy raspberries.
- Ultra Creamy Texture – Light, fluffy, and smooth cheesecake filling.
- Make-Ahead Friendly – Perfect for prepping in advance for special occasions.
Ingredients for No-Bake Lemon Raspberry Cheesecake
For the Crust:
- 1 ½ cups graham cracker crumbs
- ⅓ cup unsalted butter, melted
- ¼ cup granulated sugar
For the Lemon Cheesecake Filling:
- 16 oz cream cheese, softened
- ¾ cup powdered sugar
- 1 cup heavy whipping cream
- 1 teaspoon vanilla extract
- ¼ cup fresh lemon juice (about 2 lemons)
- 1 tablespoon lemon zest
For the Raspberry Topping:
- 1 ½ cups fresh or frozen raspberries
- ¼ cup sugar
- 1 teaspoon cornstarch + 1 tablespoon water (for thickening)
- 1 teaspoon lemon juice
For Garnish (Optional):
- Fresh raspberries
- Lemon slices or zest
- Whipped cream
Tools You’ll Need
- 9-inch springform pan
- Mixing bowls
- Hand mixer or stand mixer
- Saucepan
- Spatula
How to Make No-Bake Lemon Raspberry Cheesecake
Step 1: Prepare the Crust
- In a bowl, mix graham cracker crumbs, melted butter, and sugar until combined.
- Press the mixture firmly into the bottom of a 9-inch springform pan.
- Refrigerate for 15 minutes while preparing the filling.
Step 2: Make the Lemon Cheesecake Filling
- In a large bowl, beat cream cheese and powdered sugar until smooth and fluffy.
- Add lemon juice, lemon zest, and vanilla extract, mixing until combined.
- In a separate bowl, whip heavy cream until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture.
- Spread the cheesecake filling evenly over the chilled crust.
Step 3: Make the Raspberry Topping
- In a saucepan over medium heat, combine raspberries, sugar, and lemon juice.
- Cook for 5 minutes, stirring occasionally, until raspberries break down.
- Mix cornstarch with water, then stir into the raspberry sauce.
- Simmer for 1-2 minutes until thickened, then let cool slightly.
Step 4: Assemble & Chill
- Pour the cooled raspberry topping over the cheesecake filling.
- Refrigerate for at least 4 hours (or overnight for best results).
Step 5: Serve & Enjoy!
- Release the cheesecake from the springform pan and garnish with fresh raspberries, lemon slices, or whipped cream.
- Slice and enjoy a cool, refreshing treat!
Serving Suggestions
- With Extra Whipped Cream – For an even creamier bite.
- With White Chocolate Shavings – Adds a touch of sweetness.
- With a Glass of Iced Tea or Lemonade – Perfect for summer!
Tips for the Best No-Bake Lemon Raspberry Cheesecake
- Use Room Temperature Cream Cheese – Ensures a smooth, lump-free filling.
- Whip the Cream to Stiff Peaks – Keeps the cheesecake light and airy.
- Chill for at Least 4 Hours – Allows the cheesecake to set properly.
- For a Crunchier Crust – Add 2 tablespoons of sugar to the crust mixture.
Storage Instructions
- Refrigerate: Store in an airtight container for up to 5 days.
- Freeze: Wrap tightly and freeze for up to 2 months. Thaw in the fridge before serving.
Frequently Asked Questions (FAQ)
Q1: Can I use store-bought raspberry preserves instead of homemade topping?
Yes! Simply warm the preserves slightly and spread over the cheesecake.
Q2: Can I use Cool Whip instead of whipped cream?
Yes, substitute 2 cups of Cool Whip for the heavy whipping cream.
Q3: Can I make this in individual cups instead of a full cheesecake?
Absolutely! Layer the crust, cheesecake filling, and raspberry topping in small dessert cups for a fun, single-serve option.
A Refreshing, No-Bake Cheesecake That Everyone Will Love!
This No-Bake Lemon Raspberry Cheesecake is light, creamy, and bursting with citrusy, berry goodness. Whether you’re making it for a special occasion or just because, it’s guaranteed to impress!
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Preparation Time: 20 minutes
Chilling Time: 4 hours
Total Time: 4 hours 20 minutes
Nutritional Information (Per Slice – 1 of 10 Slices)
- Calories: 320
- Protein: 5g
- Carbohydrates: 38g
- Fat: 18g
- Fiber: 3g
Enjoy every creamy, tangy, and fruity bite of this No-Bake Lemon Raspberry Cheesecake! 🍋🍰✨
Print
No-Bake Lemon Raspberry Cheesecake
- Total Time: 4 hours 20 minutes
Description
There’s nothing better than No-Bake Lemon Raspberry Cheesecake—a creamy, tangy, and refreshing dessert with a buttery graham cracker crust, luscious lemon cheesecake filling, and a sweet raspberry topping. This easy no-bake cheesecake is perfect for summer gatherings, birthdays, or when you want a show-stopping treat without turning on the oven!
Subscribe to our newsletter to get this recipe delivered straight to your inbox and never miss out on delicious updates!
Ingredients
For the Crust:
- 1 ½ cups graham cracker crumbs
- ⅓ cup unsalted butter, melted
- ¼ cup granulated sugar
For the Lemon Cheesecake Filling:
- 16 oz cream cheese, softened
- ¾ cup powdered sugar
- 1 cup heavy whipping cream
- 1 teaspoon vanilla extract
- ¼ cup fresh lemon juice (about 2 lemons)
- 1 tablespoon lemon zest
For the Raspberry Topping:
- 1 ½ cups fresh or frozen raspberries
- ¼ cup sugar
- 1 teaspoon cornstarch + 1 tablespoon water (for thickening)
- 1 teaspoon lemon juice
For Garnish (Optional):
- Fresh raspberries
- Lemon slices or zest
- Whipped cream
Instructions
Step 1: Prepare the Crust
- In a bowl, mix graham cracker crumbs, melted butter, and sugar until combined.
- Press the mixture firmly into the bottom of a 9-inch springform pan.
- Refrigerate for 15 minutes while preparing the filling.
Step 2: Make the Lemon Cheesecake Filling
- In a large bowl, beat cream cheese and powdered sugar until smooth and fluffy.
- Add lemon juice, lemon zest, and vanilla extract, mixing until combined.
- In a separate bowl, whip heavy cream until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture.
- Spread the cheesecake filling evenly over the chilled crust.
Step 3: Make the Raspberry Topping
- In a saucepan over medium heat, combine raspberries, sugar, and lemon juice.
- Cook for 5 minutes, stirring occasionally, until raspberries break down.
- Mix cornstarch with water, then stir into the raspberry sauce.
- Simmer for 1-2 minutes until thickened, then let cool slightly.
Step 4: Assemble & Chill
- Pour the cooled raspberry topping over the cheesecake filling.
- Refrigerate for at least 4 hours (or overnight for best results).
Step 5: Serve & Enjoy!
- Release the cheesecake from the springform pan and garnish with fresh raspberries, lemon slices, or whipped cream.
- Slice and enjoy a cool, refreshing treat!
Notes
- Use Room Temperature Cream Cheese – Ensures a smooth, lump-free filling.
- Whip the Cream to Stiff Peaks – Keeps the cheesecake light and airy.
- Chill for at Least 4 Hours – Allows the cheesecake to set properly.
- For a Crunchier Crust – Add 2 tablespoons of sugar to the crust mixture.
- Prep Time: 20 minutes
- Cook Time: 4 hours
- Cuisine: American
