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Refreshing No-Bake Lemon Raspberry Cheesecake

A creamy, dreamy cheesecake with a zesty lemon punch and a pop of juicy raspberry flavor.
Prep Time30 minutes
Total Time4 hours
Course: Dessert
Cuisine: American
Keyword: Easy, No-Bake
Servings: 8 servings

Equipment

  • Mixing Bowl
  • Springform Pan
  • Electric Mixer

Ingredients

Crust

  • 1.5 cups Graham cracker crumbs
  • 0.5 cup Unsalted butter, melted

Filling

  • 1 cup Sugar
  • 16 oz Cream cheese, softened
  • 1 cup Sour cream
  • 0.5 cup Fresh lemon juice
  • 1 unit Zest of 1 lemon
  • 2 cups Fresh raspberries
  • to taste Whipped cream, for topping

Instructions

  • Combine graham cracker crumbs and melted butter in a bowl. Mix until the crumbs are evenly coated and resemble wet sand.
  • Press the mixture into the bottom of a 9-inch springform pan. Use the back of a spoon to compact the crust into an even layer. Refrigerate while you make the filling.
  • In a large bowl, beat the softened cream cheese and sugar until smooth and creamy using an electric mixer (about 2–3 minutes).
  • Add sour cream, lemon juice, and lemon zest. Beat again until the mixture is fluffy and well combined.
  • Gently fold in the raspberries. You can leave some whole or break a few for a pretty swirl effect throughout the cheesecake.
  • Pour the filling over the chilled crust. Smooth the top with a spatula, then cover with plastic wrap.
  • Refrigerate for at least 4 hours or overnight for best results.
  • Once set, release from the springform pan. Top with whipped cream and extra raspberries before serving.

Notes

Use room-temperature cream cheese for the smoothest filling texture. Don’t overmix the filling—mix just until combined to keep it light and fluffy.