Description

This No-Bake Lemon Raspberry Cheesecake is the perfect dessert for warm weather or when you need a quick, refreshing treat. With a creamy, tangy lemon filling, a buttery graham cracker crust, and a burst of fresh raspberries, it’s a light yet indulgent dessert that’s sure to impress!

Ingredients

Scale

For the Crust:

1 ½ cups graham cracker crumbs
¼ cup granulated sugar
1/2 cup unsalted butter, melted

For the Cheesecake Filling:

16 oz cream cheese, softened
1 cup heavy cream
¾ cup powdered sugar
½ cup sour cream
2 tbsp fresh lemon juice
1 tbsp lemon zest
1 tsp vanilla extract

For the Raspberry Topping:

1 ½ cups fresh raspberries
2 tbsp honey or sugar (optional, depending on sweetness of raspberries)
Fresh mint for garnish (optional)

Instructions

Prepare the crust:
- In a medium bowl, mix the graham cracker crumbs and sugar. Stir in the melted butter until the mixture is well combined.
- Press the mixture into the bottom of a 9-inch springform pan or pie dish, packing it down evenly.
- Refrigerate the crust for at least 30 minutes to set.
Prepare the cheesecake filling:
- In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
- Add the powdered sugar, sour cream, lemon juice, lemon zest, and vanilla extract. Continue mixing until the mixture is smooth and fully combined.
- In a separate bowl, beat the heavy cream until stiff peaks form, then gently fold it into the cream cheese mixture until well incorporated.
Assemble the cheesecake:
- Once the crust has set, pour the cheesecake filling into the prepared crust and spread it out evenly.
- Refrigerate the cheesecake for at least 4 hours, or overnight, to allow it to fully set.
Make the raspberry topping:
- In a small saucepan, heat the raspberries and honey (or sugar) over medium heat. Stir gently and cook for 3-5 minutes, until the raspberries break down and release their juices.
- Remove from heat and let it cool. You can strain the mixture for a smooth topping or leave it as is for a chunkier texture.
Serve:
- Once the cheesecake has set, top it with the raspberry mixture and garnish with fresh mint, if desired.
- Slice and enjoy!

Notes

If you prefer a firmer crust, bake the crust at 350°F (175°C) for 10 minutes before refrigerating.
For a twist, try using different berries like blueberries or blackberries.
The cheesecake can be made a day in advance, making it perfect for parties or gatherings.
If you don’t have a springform pan, you can use a regular pie dish or individual tart pans.

Prep Time: 20 minutes
Cook Time: No baking required, just refrigerating for 4+ hours
Category: Dessert, No-Bake
Method: No-bake, Chilled
Cuisine: American

Keywords: no-bake cheesecake, lemon raspberry, summer dessert, refreshing dessert, easy cheesecake, creamy cheesecake, lemon desserts