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!
American, Dessert, North American
Classic No Bake Cheesecake, Lemon Raspberry Dessert, No Bake Lemon Raspberry CHeesecake
graham cracker crumbs
(about 32 ounces)
zest of 4 lemons
juice of 2 lemons
whipped cream or whipped topping
whipped topping or whipped cream, and lemon slices and raspberries
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.
Top with whipped cream or whipped topping and some lime slices for garnish (optional).
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.