No-Bake Lemon Raspberry Cheesecake

Cheesecake topped with whipped cream, fresh raspberries, and wedges of lemon.

5 from 1 vote

No-Bake Lemon Raspberry Cheesecake

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!

Prep Time1

Cook Time10

Chilling Time4

Total Time5 10

Servings: slices

Calories: 440kcal

Author: Naomi Andres

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.

Store cheesecake covered in the refrigerator for up to 4 days.

Nutrition