No-Bake Lemon Raspberry Cheesecake

DeShawn Mitchell

A refreshing and easy no-bake cheesecake with a creamy lemon filling, tart raspberry swirl, and a crunchy graham cracker crust. Perfect for hot days or celebrations without needing an oven.

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Prep Time 30

Chilling time 2

Total Time 2 30

Course Dessert

Cuisine American

Servings 8 slices

Calories 450 kcal

Ingredients

Crust

1.5 cups graham cracker crumbs
0.5 cup melted butter
2 tbsp sugar

Filling

16 oz full-fat cream cheese room temperature
1 cup heavy cream cold
1 lemon zest from one lemon
2 tbsp lemon juice freshly squeezed
1 cup fresh raspberries or thawed and drained frozen raspberries

Raspberry Swirl

1 cup fresh raspberries
2 tbsp sugar
1 tsp lemon juice

Instructions

Prepare the Crust

Mix graham cracker crumbs, melted butter, and sugar until it resembles wet sand.
Press the mixture evenly into the bottom of a pan using a measuring cup or glass.
Chill the crust in the refrigerator while preparing the filling.

Make the Cheesecake Filling

Whip cold heavy cream to stiff peaks, being careful not to overwhip.
In a separate bowl, beat room-temperature cream cheese until smooth.
Gently fold in lemon zest and lemon juice into the cream cheese.
Carefully fold in whipped cream and fresh raspberries, avoiding overmixing.

Prepare the Raspberry Swirl

Simmer raspberries, sugar, and lemon juice for 10-15 minutes until slightly thickened.
Cool the raspberry sauce completely.
Spoon dollops of raspberry sauce over the cheesecake filling and swirl gently with a knife or skewer for a marbled effect.

Chill and Serve

Chill the cheesecake for at least 2 hours, preferably overnight, to set.
Garnish with fresh raspberries and whipped cream before serving.

Notes

Use full-fat cream cheese for best texture.

Chill overnight for firmer slices.

Store leftovers in an airtight container in the fridge for up to 3 days.

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