Description
This lemon and raspberry cheesecake no bake is a creamy, zesty dessert featuring a buttery graham cracker crust, whipped lemon cheesecake filling, and raspberry swirl topping. It’s fridge-set, no oven required, and perfect for spring and summer celebrations.
Ingredients
200g (2 cups) graham crackers, crushed
50g (1/4 cup) granulated sugar
113g (1/2 cup) unsalted butter, melted
170g (6 oz) fresh raspberries
470ml (2 cups) heavy cream, very cold
452g (2 cups) cream cheese, room temperature
80g (2/3 cup) powdered sugar
1 tsp vanilla extract
2 tbsp lemon zest (from about 2 lemons)
1/4 cup fresh lemon juice
Instructions
1. Crush graham crackers and mix with sugar and melted butter. Press into a 9-inch springform pan and refrigerate.
2. Purée raspberries and strain to remove seeds if desired. Set aside.
3. Whip cold cream to stiff peaks and set aside.
4. In another bowl, whip softened cream cheese until smooth. Add powdered sugar, lemon zest, lemon juice, and vanilla. Mix until well combined.
5. Fold whipped cream gently into the cream cheese mixture until fully combined.
6. Spread filling into crust. Dollop raspberry purée on top and swirl with a knife or toothpick.
7. Cover and chill in fridge for at least 3 hours, preferably overnight.
8. Remove from pan, garnish with fruit or whipped cream, and serve chilled.
Notes
For a more toasted flavor, you may bake the crust at 375°F (190°C) for 8 minutes before filling.
Use full-fat cream cheese and whip cream to stiff peaks for best texture.
Chilling overnight helps achieve the firmest set.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 17g
- Sodium: 230mg
- Fat: 33g
- Saturated Fat: 19g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 95mg