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5 from 8 votes

Easy No Bake Lemon Raspberry Cheesecake

This Easy No Bake Lemon Raspberry Cheesecake is the perfect easy-to-make cheesecake dessert that's ultra creamy and delicious and packed with raspberries and lemon!
Course Baking, Dessert
Cuisine American, Dessert, North American
Keyword Classic No Bake Cheesecake, Lemon Raspberry Dessert, No Bake Lemon Raspberry CHeesecake
Prep Time 20 minutes
Chilling Time 4 hours
Total Time 4 hours 20 minutes
Servings 12 slices
Calories 418kcal
Author Chrissie

Ingredients

  • 1 1/2 cups graham cracker crumbs
  • 5 tablespoons melted butter
  • 900 grams cream cheese (about 32 ounces)
  • 1 1/4 cup powdered sugar
  • zest of 4 lemons
  • juice of 2 lemons
  • 1 1/2 cup whipped cream or whipped topping
  • 1 cup raspberries mashed

For decorating:

  • whipped topping or whipped cream, and lemon slices and raspberries

Instructions

  • Combine the graham cracker baking crumbs and melted butter until moistened and crumbly.
  • Press the mixture into the bottom of a 9-inch springform pan and refrigerate to set.
  • Combine the cream cheese and powdered sugar in a large bowl, mixing with a hand mixer on medium speed (or in your stand mixer) until smooth. 
  • Add the lemon juice and lemon zest and mix well until incorporated, scraping down the sides of the bowl to ensure everything is incorporated and distributed evenly.
  • Fold in the whipped cream or whipped topping by hand until the mixture is fluffy and creamy and there are no streaks in the batter.
  • Add the mashed raspberries and fold them in gently until the raspberries are streaked throughout the batter.
  • Pour the cheesecake mixture into the prepared crust and smooth out the top with a rubber spatula or offset spatula.
  • Refrigerate to set for 6 hours or overnight, or set in the fridge for 2-3 hours and then in the freezer for 2-3 hours before serving. OR, set in the freezer only for 3-4 hours.

For serving:

  • Top with whipped cream or whipped topping and some lime slices for garnish (optional).

Video

Notes

Make this cheesecake up to 2 days ahead of serving. Simply store in the fridge in an airtight container and then firm up in the freezer for about 2 hours before serving. 

Nutrition

Serving: 1slice | Calories: 418kcal | Carbohydrates: 27g | Protein: 6g | Fat: 33g | Saturated Fat: 17g | Cholesterol: 83mg | Sodium: 372mg | Potassium: 147mg | Fiber: 1g | Sugar: 20g | Vitamin A: 1223IU | Vitamin C: 3mg | Calcium: 93mg | Iron: 1mg