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No-Bake Lemon and Raspberry Cheesecake

Recipe by Evelyn Marcella Rivera

A vibrant no-bake lemon and raspberry cheesecake with a crunchy biscuit base, a creamy tangy lemon filling, and a raspberry swirl, finished with piped cream, fresh raspberries, and lemon. A beautiful make-ahead summer dessert with no oven required.

  • Total Time6 hours 45 minutes
  • Yield10 people 1x

Ingredients

Units Scale

Base

  • 300 g digestive biscuits or graham crackers
  • 150 g unsalted butter (cooled and melted)

Raspberry Sauce

  • 2 cups frozen raspberries (see notes for fresh)
  • 2 tbsp water
  • 1 tsp lemon juice
  • 1 tbsp sugar

Cheesecake Filling

  • 500 g full-fat cream cheese (room temperature)
  • 80 g caster sugar
  • 1 lemon (zest only)
  • 250 ml double cream (cold)
  • 55 ml lemon juice (juice from about 2 lemons)
  • 5 tbsp raspberry sauce (from the sauce made earlier)

Topping

  • remaining raspberry sauce (enough to cover the cheesecake)
  • 6 tsp lemon curd

Decoration

  • 150 ml double cream (cold)
  • 2 tbsp icing sugar
  • raspberries (fresh, enough to top)
  • lemon slices (cut in halves or quarters, enough to top)

Instructions

  1. Make the Raspberry Sauce: Add the raspberries and water to a small saucepan and cook over medium heat 3 to 5 minutes, mashing with a fork as they soften. Reduce to low and cook 2 more minutes until slightly thickened. Cool completely, then blend smooth and set aside.
  2. Make the Base: Blitz the biscuits into fine crumbs, mix with the melted butter, and press firmly into the springform tin. Cover and refrigerate 30 minutes.
  3. Make the Lemon Sugar: Rub the caster sugar and lemon zest together with your fingertips until fragrant. Set aside.
  4. Whip and Mix: Whip the 250 ml cold cream to stiff peaks. In a separate bowl, whisk the cream cheese with the lemon sugar until smooth. Gently fold in the whipped cream in two additions, then fold in the lemon juice (and optional yellow food coloring) until combined.
  5. Layer and Swirl: Pour half the lemon filling over the chilled base and smooth. Add 5 tablespoons raspberry sauce and swirl with a knife or skewer. Add the remaining filling and smooth the top.
  6. Top and Chill: Pour the remaining raspberry sauce over and smooth to cover. Dot spoonfuls of lemon curd over the top and swirl gently with a skewer. Cover and refrigerate at least 6 hours or overnight until set.
  7. Decorate: Whip the 150 ml cream with the icing sugar to stiff peaks and pipe around the edges with a swirl tip. Add lemon slices between the swirls and top with fresh raspberries. Slice and serve.

Notes

Let the raspberry sauce cool completely before adding it to the filling; a warm sauce can split the cheesecake and stop it setting. Use full-fat cream cheese and double/heavy cream for a thick, smooth set, and whip the cream to stiff peaks, folding gently. For fresh raspberries in the sauce, use 3/4 cup water instead of 2 tablespoons. Keep covered in the fridge and enjoy within about 3 days; add the cream decoration close to serving.

  • Prep Time: 45 minutes
  • Category: Dessert
  • Cuisine: American

Nutrition

  • Calories: 498
  • Sugar: 30.07
  • Sodium: 342
  • Fat: 27.73
  • Saturated Fat: 15.17
  • Carbohydrates: 61.22
  • Fiber: 3.5
  • Protein: 8.79
  • Cholesterol: 70

Find it online: https://blesseddish.com/no-bake-lemon-and-raspberry-cheesecake/