If you’re looking for a dessert that combines the tartness of lemons with the sweetness of raspberries, then this No-Bake Lemon Raspberry Cheesecake is the answer. It’s light, creamy, and perfect for warm days or any occasion that calls for a refreshing treat. Plus, it’s incredibly simple to whip up, making it a go-to recipe for dessert lovers of all skill levels.
This cheesecake is a delightful blend of flavors that come together effortlessly. The creamy cheesecake filling is infused with zesty lemon and swirled with vibrant raspberry puree, creating a stunning dessert that’s as beautiful as it is delicious. Serve it chilled, and watch it disappear at your next gathering!
The beauty of this No-Bake Lemon Raspberry Cheesecake lies not only in its flavor but also in its texture. It’s rich and velvety, yet light enough to leave you feeling satisfied without being weighed down.
A Light and Zesty No-Bake Dessert
This No-Bake Lemon Raspberry Cheesecake features a buttery graham cracker crust, a luscious lemon-infused filling, and a tangy raspberry swirl. It’s a refreshing dessert that balances sweetness and tartness beautifully, making it perfect for any occasion or season.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1 cup cream cheese, softened
- 1 cup heavy cream
- 1/2 cup powdered sugar
- 1/4 cup fresh lemon juice
- Zest of 1 lemon
- 1 cup fresh raspberries (plus extra for garnish)
- 2 tablespoons sugar (for raspberries)
Instructions
- Prepare the Crust: In a medium bowl, combine the graham cracker crumbs and melted butter. Press the mixture into the bottom of a 9-inch springform pan to form an even layer. Refrigerate while you prepare the filling.
- Make the Filling: In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add in the heavy cream, powdered sugar, lemon juice, and lemon zest. Mix until well combined and creamy.
- Prepare Raspberry Swirl: In a small bowl, mash the fresh raspberries with sugar until well combined. You can leave some chunks for texture or blend until smooth, depending on your preference.
- Assemble the Cheesecake: Pour half of the cheesecake filling over the crust, then dollop spoonfuls of the raspberry mixture on top. Use a knife or toothpick to create swirls. Pour the remaining cheesecake filling over the top and gently spread it out.
- Chill: Cover the cheesecake and refrigerate for at least 4 hours or until set. For best results, chill overnight.
- Serve: Once set, remove the cheesecake from the springform pan. Garnish with additional raspberries and serve chilled.
Cook and Prep Times
- Prep Time: 20 minutes
- Chill Time: 4 hours
- Total Time: 4 hours 20 minutes
Nutrition Information
- Servings: 8 slices
- Calories: 320kcal
- Fat: 22g
- Protein: 4g
- Carbohydrates: 28g
