This no bake raspberry lemon cheesecake perfectly captures the flavors of spring with its tangy combination of raspberries and zesty lemon.
Hey there, and welcome back, friends.
You are in for a spring treat!
No-bake cheesecakes are always easy to make, and after all that Christmas baking, I’m ready for something light and easy. That’s where this cheesecake comes in. It’s perfect for making for a tasty weeknight meal or taking to an event.
Let’s talk more about this dessert because I love no bake cheesecakes! This raspberry lemon cheesecake is creamy and light. It’s paired with a classic buttery graham cracker crust.
The swirls of raspberry are picture-perfect and each swirl offers a burst of raspberry flavor! The cheesecake filling is made with whipped cream, cream cheese, lemon juice, and lemon zest for the ideal lemony flavor.
The tart lemon flavor brings out the flavor of the raspberries. These two flavors are a match made in heaven. I can’t think of anything better for spring than making this cheesecake for your family.
Ingredients
- graham crackers
- salted butter
- light brown sugar
- fresh raspberries
- white granulated sugar
- heavy whipping cream
- powdered sugar
- cream cheese
- a few lemons
- mint (optional)
How to Make No Bake Raspberry Lemon Cheesecake
Add the graham crackers to a food processor. Pulse on low until a fine crumb.
Add the butter and brown sugar. Pulse on low until you have a coarse sand.
To a 9” springform pan, add the crumb mixture. Press with the back of a measuring spoon until the crumbs are compact. Set aside.
Place the raspberries and granulated sugar into a bowl, and with a fork, mash the berries. Set aside.
To a large bowl, add the heavy whipping cream and powdered sugar. Mix for a few minutes with a hand mixer on low to medium speed until you have stiff peaks. Set aside. When you shake the bowl, the whipping cream won’t move.
In another bowl, add the cream cheese and lemon juice. Add powdered sugar and lemon zest. Mix with a hand mixer on low to medium speed for a few minutes until fluffy and creamy.
Add the whipped cream to the cream cheese mixture.
Fold with a spatula until thoroughly combined.
Transfer the cheesecake mixture to the top of the crust.
Smooth out the top of the cheesecake.
Place the mashed raspberries into the blender and process until smooth. Add dollops of the raspberry puree to the top of the cheesecake mixture.
Use a knife to swirl the raspberry throughout the cheesecake. You may not need all the raspberry puree.
Refrigerate for a few hours. Top with fresh raspberries and mint before serving.
How to Store
If you happen to have leftovers, store this no bake cheesecake in the fridge for up to 5 days in an airtight container. This cheesecake can also be frozen for up to 3 months. Unthaw in the fridge.
More Cheesecake Recipes
- Raspberry Cheesecake
- Lemon Cheesecake
- Strawberry Cheesecake Bars
- Piña Colada Cheesecake
- Lemon Macaroon Cheesecake
What do you think of this amazing cheesecake recipe? What would you serve with a slice of this? Let me know in the comment section below.
If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!
Happy spring (no) baking, friends!
No Bake Raspberry Lemon Cheesecake Recipe
Yield: serves 8
No Bake Raspberry Lemon Cheesecake
This no bake raspberry lemon cheesecake perfectly captures the flavors of spring with its tangy combination of raspberries and zesty lemon.
Prep Time15 minutes
Cooling Time6 hours
Total Time6 hours 15 minutes
Ingredients
- 1 ½ cups graham crackers ( about 18 sheets)
- 3/4 cup salted butter, melted
- 5 tablespoons light brown sugar
- 9 ounces raspberries, washed and dried
- 1 tablespoon white granulated sugar
- 2 cups heavy whipping cream, cold
- 1 3/4 cup powdered sugar, divided
- 32 ounces cream cheese, softened
- Juice of 3 lemons
- Zest of 3 lemons
- Mint (optional)
Instructions
- In a food processor add the graham crackers. Pulse on low until a fine crumb.
- Add the butter and brown sugar. Pulse on low until you have a coarse sand.
- To a 9” springform pan add the crumb mixture. (no need to grease the pan)
- Press with the back of a measuring spoon until the crumbs are compact. Set aside.
- Place 1 cup of raspberries and granulated sugar into a bowl. With a fork mash the berries. Set aside.
- To a large bowl add the heavy whipping cream and ½ cup powdered sugar. With a hand mixer on low to medium speed mix for 2-3 minutes until you have stiff peaks. Set aside. When you shake the bowl, the whipping cream won’t move.
- In another bowl, add the cream cheese and lemon juice.
- Add remaining 1 ¼ cups powdered sugar and lemon zest. Mix with a hand mixer on low to medium speed for 2-3 minutes until fluffy and creamy.
- Add the whipped cream to the cream cheese mixture. Fold with a spatula until completely combined.
- Transfer the cheesecake mixture to the top of the crust. Smooth out the top of the cheesecake.
- Place the mashed raspberries into the blender and process until smooth.
- Add dollops of the raspberry puree to the top of the cheesecake mixture. Use a knife to swirl the raspberry throughout the cheesecake. You may not need all the raspberry puree.
- Refrigerate for at least 6 hours.
- Top with fresh raspberries and mint before serving.
Notes
- If you want a smooth puree after blending the raspberries, you can place the raspberries in a mesh strainer to remove all the seeds. Use a spoon to press the puree through the sieve. For this cheesecake, I like the consistency of the puree to be thicker.
- Make sure you zest your lemons before juicing them.
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Nutrition Information:
Yield:
8Serving Size:
1
Amount Per Serving:Calories: 1048Total Fat: 86gSaturated Fat: 51gTrans Fat: 2gUnsaturated Fat: 26gCholesterol: 243mgSodium: 649mgCarbohydrates: 66gFiber: 4gSugar: 48gProtein: 11g
