No-bake Lemon and Raspberry Cheesecake

Indulge in this No-bake Lemon and Raspberry Cheesecake. It features a crunchy biscuit base, creamy citrus filling, and a berry swirl. Perfect for summer desserts.

During the warmer months, when berries are in season, making desserts can be so enjoyable. Raspberries are a great choice for desserts as they are vibrant, delicious, and refreshing. They pair beautifully with lemon, which enhances and brightens their flavor, creating a fruity burst in every bite.

This cheesecake features a buttery digestive biscuit crust, a zesty lemon filling swirled with raspberry sauce at the center, and is topped with raspberry sauce, lemon curd, fresh raspberries, whipped cream, and lemon slices, creating a balanced refreshing dessert. Serve it at celebrations or enjoy it as a sweet treat.

You may also enjoy this raspberry tiramisu, Victoria sponge, lemon bars and blueberry lemon loaf.

Why This Recipe Works

• The flavor combination in this no-bake lemon and raspberry cheesecake is sensational. Every bite is pure bliss, thanks to the zesty lemon filling, sweet raspberry sauce, and fresh whipped cream.
• The textures work beautifully together. The crunchy, buttery biscuit base pairs perfectly with the creamy filling, sticky raspberry swirl, and lemon curd, all topped with fluffy whipped cream and fresh raspberries for a truly indulgent dessert.
• This cheesecake can be made a day ahead of time. Simply assemble it, then add the whipped cream and fresh fruit just before serving.
• It's also easy to double or triple the recipe, making it perfect for feeding a crowd.

No-bake Lemon and Raspberry Cheesecake Ingredients

See the recipe card for full information on ingredients and quantities.

• Digestive biscuits: These can be swapped with graham crackers, too. Make sure they are in crumb form to achieve the ideal crust texture.
• Butter: Use unsalted butter. Let it cool before mixing it with the blitzed biscuit crumbs.
• Cream cheese: It should be room temperature to achieve the ideal smooth, creamy texture for the filling.
• Lemon: Use fresh lemon juice for the best flavor.
• Raspberries: You can use fresh or frozen raspberries. 
• Heavy/double cream: Ensure that the cream is cold before mixing. This will ensure that you achieve stiff peaks.

Tips and Substitutions

• Chill: The cheesecake should be cooled for at least 6 hours before serving. It can also be chilled overnight and served the next day.
• Measuring ingredients: Use a weighing scale to measure the ingredients accurately. If you are using cups, make sure you level them off.
• Jam: You can swap the homemade sauce with raspberry jam instead. You can heat the jam on low heat for a few minutes to loosen the texture. The texture will be slightly different from the homemade sauce.

How to Make No-bake Lemon & Raspberry Cheesecake

Step 1: Add raspberries to a small saucepan. Pour water inside. Cook for 3-5 minutes over medium heat, then mash with a fork.

Step 2: Cook for another 2 minutes on low, or until thickened. Let it cool completely.

Step 3: Then blend until smooth.

Step 4: Add lemon juice and sugar, stir, and set aside for later.

Step 5: Add digestive biscuits to a food processor.

Step 6: Blitz until it forms an even crumb-like texture.

Step 7: Next, add the crumbs to a bowl and pour in melted butter.

Step 8: Mix until well combined.

Step 9: Pour the crumbs into a springform pan and use a cup or spoon to press the crumbs firmly into the pan. Cover with plastic wrap and refrigerate for 30 minutes.

Step 10: As the crust chills, Add granulated sugar to a medium-sized bowl. Add grated lemon zest.

Step 11: Rub the sugar and zest together with your fingertips or a spoon, then set aside.

Step 12: Pour heavy cream into a bowl.

Step 13: Whisk for 3-5 minutes or until stiff peaks form. Set aside.

Step 14: Add the cream cheese and sugar to a separate bowl and whisk for 1 minute, or until combined.

Step 15: Next, add ½ of the whipped cream and gently fold until just combined. Repeat this step with the remaining whipped cream.

Step 16: Pour lemon juice and yellow food coloring into the bowl.

Step 17: Then gently fold or whisk on low speed for 1 minute, or until combined.

Step 18: Pour half of the lemon filling into the chilled crust.

Step 19: Smooth evenly.

Step 20: Then add 5 tablespoons of the raspberry sauce.

Step 21: Use a knife or toothpick to create a swirl pattern.

Step 22: Then, pour the remaining lemon filling on top and smooth evenly.

Step 23: Pour the remaining raspberry sauce on top and smooth evenly. Then add 8 teaspoons of lemon curd.

Step 24: Use a skewer to create more swirls. Cover with plastic wrap and chill for at least 6 hours or overnight. 

Step 25: Before you remove the cheesecake from the refrigerator, slice the lemon halfway through into thin slices, then slice each slice into ¼ and set aside. Pour heavy cream into a bowl and add sugar. Whisk for 3-5 minutes until stiff peaks form, then add it to a piping bag with a swirl tip. Remove cheesecake from the fridge and pipe whipped cream around the edges.

Step 26: Add lemon slices between layers of whipped cream, and add fresh raspberries on top of each swirl of whipped cream.

Step 27: Serve this beautiful, colorful no-bake lemon & raspberry cheesecake as dessert.

Recipe FAQs

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