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!
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Ingredients
Scale
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