This fantastic No Bake Lemon Raspberry Cheesecake is fluffy and light with the perfect amount of tartness from the lemon cheesecake layer and vibrant raspberry curd!
Looking for something special and delicious to make for your sweetheart this Valentine's Day?! Or is it summertime and you are just looking for another way to use up all the wonderful fresh raspberries from your garden? Or are you just in need of a super easy no-fuss cheesecake to make that everyone will love? Well, I'm happy to confirm that this cheesecake is a solution for all those situations!
Like my Triple Chocolate Cheesecake, it is fancy and romantic enough to make for Valentine's Day. Like my Raspberry Oatmeal Crumble Bars, it is a splendid recipe to enjoy fresh summer raspberries in. And lastly, just like my No-Bake Blueberry Lemon Cheesecake, it is simple to make and well loved by old and young alike!
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⭐️ Why You Need to Make This Recipe
- Flavor - It all starts with a buttery graham cracker crumb crust, followed by a light and creamy no-bake cheesecake layer bursting with zesty lemon flavor, finished with a tart and rich raspberry lemon curd on top.
- Texture - The textures of the crumb crust, fluffy cheesecake, and creamy, rich raspberry curd come together into a winning textural experience.
- Method - No-bake cheesecakes are so quick and simple to make for bakers of any skill level!
🧈 Ingredients
Here are the ingredients needed to make this no bake raspberry lemon cheesecake.
Ingredient Notes
- Graham Cracker Crumbs - Like in my Raspberry Jello Cheesecake, this lemon raspberry cheesecake is made with a simple crust of graham cracker crumbs, a bit of sugar, and salted butter for a yummy contrast to the fresh fruity flavor of the rest of the cheesecake.
- Cream Cheese - I've said it before and I'll say it again, I only recommend using name-brand cream cheese in cheesecake recipes. I always use Philidelphia brand cream cheese (not sponsored) for the best texture and flavor - I've found off-brand cream cheese is more runny and lumpy in texture and the cheesecakes don't set as well.
- Lemons - You will need several lemons for this recipe - zest and juice!
- Instant Lemon Pudding Mix - This adds a bit more boost to the lemon flavor as well as provides a stabilizing effect for a thick and creamy texture.
- Raspberries - You could use fresh or frozen raspberrires to make this recipe. I usually use frozen raspberries because they are inexpensive and accessible year-round.
See the recipe card for the full list of ingredients with measurements.
📃 Instructions
Step 1: Stir together the graham crumbs, sugar, and melted butter until combined. Press in the bottom of a springform pan that has been lined with wax paper.
Step 2: Cream together the softened cream cheese, powdered sugar, lemon zest, and lemon juice until smooth. Add the whipping cream and instant lemon pudding mix directly to the bowl.
Step 3: Gradually increase the mixer speed to high before whipping for 1-2 minutes or until fluffy and whipped.
Step 4: Gently spread on top of the prepared crust in the springform pan. Smoothing the top into a nice even layer. Refrigerate while you prepare the raspberry curd layer.
Step 5: Combine the raspberries, white sugar, lemon zest, and lemon juice in a saucepan. Bring to a simmer over medium heat and cook until the raspberries are broken down. Remove from the heat and let cool until just warm.
Step 6: Once the mixture has cooled down, whisk in the egg and cornstarch until smooth. Return to the stove and cook over medium heat again while whisking until the mixture boils for about 2 minutes and thickens.
Step 7: Remove from the heat and immediately whisk in the butter until it is completely melted and incorporated. Let cool fully.
Step 8: Pour the cooled raspberry curd over the cheesecake filling layer and smooth out the top. Return to the refrigerator to chill until ready to serve - at least 4 hours chilling time total.
💡 Top Tip
I love to serve this cheesecake with some stabilized whipped cream, fresh raspberries, and lemon wedges for a pretty garnish. To make stabilized whipped cream, simply add 2 tablespoons of powdered sugar and 1 tablespoon of instant vanilla pudding mix to every 1 cup of heavy whipping cream and whip as normal until stiff fluffy peaks form.
❓ Recipe FAQs
Yes. Simply use gluten-free graham cracker crumbs to make the crust for a gluten-free cheesecake.
Yes. If you prefer the texture without raspberry seeds, simply strain the mixture after you cook the raspberries, lemon, and sugar initially. Then let cool as usual and continue with the remaining steps of the recipe.
Yes! I actually first developed this recipe as mini cheesecakes in jars so you can make them into jars instead of a big cheesecake. I would recommend reducing the amount of butter in the crust to ¼ cup so that it isn't too hard to scoop out of the jar with a spoon. This recipe will make about 18 125 ml jars.
This cheesecake will last up to 4 days stored covered in the refrigerator.
❤️ More Raspberry Recipes
Looking for other recipes featuring raspberries? Try these ideas next:
If you tried this No-Bake Raspberry Lemon Cheesecake or any other recipe on my website, please leave a ⭐️ star rating and write a little note telling me how it went in the comments below. Thank you!!
📖 Recipe
No-Bake Lemon Raspberry Cheesecake
Equipment
- 9-inch springform pan
- Wax paper
- mixing bowls
- measuring cups & spoons
- electric mixer
- small saucepan
- whisk
Ingredients
For the Crust:
- 2 cups graham cracker crumbs *
- 1 tablespoon granulated (white) sugar
- ½ cup salted butter melted
For the Cheesecake Filling:
- 16 ounces full-fat cream cheese softened to room temperature
- 1 cup powdered sugar (confectioners sugar)
- 2 teaspoons lemon zest
- ¼ cup lemon juice (freshly squeezed)
- 2 cups heavy whipping cream
- 3 tablespoons instant lemon pudding powder
For the Raspberry Curd:
- 1 ½ cups raspberries (fresh or frozen)
- 3 tablespoons lemon juice (freshly squeezed)
- 1 teaspoon lemon zest
- ½ cup granulated (white) sugar
- 1 egg
- 1 teaspoon cornstarch
- ¼ cup salted butter
Instructions
- Lightly grease or line with wax paper the bottom and sides of a 9-inch springform pan with non-stick spray. Mix together the graham cracker crumbs, sugar, and melted butter and firmly press into the bottom of the pan to form a crust. Refrigerate while making the filling.2 cups graham cracker crumbs, 1 tablespoon granulated (white) sugar, ½ cup salted butter
- Place the softened cream cheese, powdered sugar, lemon zest, and lemon juice in a large mixing bowl and beat with an electric mixer on high speed until smooth. Add the whipping cream and instant pudding mix and continue mixing, starting on low speed and increasing to high for 1-2 minutes or until the mixture is fluffy and whipped.16 ounces full-fat cream cheese, 1 cup powdered sugar, 2 teaspoons lemon zest, ¼ cup lemon juice, 2 cups heavy whipping cream, 3 tablespoons instant lemon pudding powder
- Spread the filling over the prepared crust, smoothing out the top with a spatula. Refrigerate while you make the raspberry curd layer.
- Combine the raspberries, white sugar, lemon zest, and lemon juice in a saucepan. Bring to a simmer over medium heat and cook until the raspberries are broken down. Remove from the heat, strain out the seeds * at this point if desired, and let cool until just warm.1 ½ cups raspberries, 3 tablespoons lemon juice, 1 teaspoon lemon zest, ½ cup granulated (white) sugar
- Once the mixture has cooled down, whisk in the egg and cornstarch until smooth. Return to the stove and cook over medium heat again while whisking until the mixture boils for about 2 minutes and thickens. Remove from the heat and immediately whisk in the butter until it is completely melted and incorporated. Let cool fully.1 egg, 1 teaspoon cornstarch, ¼ cup salted butter
- Pour the cooled raspberry curd over the cheesecake filling layer and smooth out the top. Return to the refrigerator to chill until ready to serve - at least 4 hours of chilling time total.
Notes
- Use gluten-free graham cracker crumbs to make the crust for a gluten-free cheesecake.
- If you prefer the texture without raspberry seeds, simply strain the mixture after you cook the raspberries, lemon, and sugar initially. Then let cool as usual and continue with the remaining steps of the recipe.
Nicole
I really enjoyed this recipe and so did my family. 5 out of 5 for flavour!
4-5 hours wasn't enough chilling time for me as my cake wasn't quite set. Next time I think I'll try making it the night before. Everyone is looking forward to me making it again. Thanks for the great recipe!
Naomi Andres
Thanks for the kind review, Nicole!
Naomi