Desserts > No-Bake Desserts > Refrigerated Desserts > No-Bake Cheesecake Recipe

No-Bake Lemon Raspberry Cheesecake

A bright and refreshing no-bake cheesecake with tangy lemon and sweet raspberries. This dessert is easy to make and perfect for a summer gathering.

Prep Time
25 minutes
Cook Time
0 minutes
Servings
8-10
Ingredients
  • 1 1/2 cups Graham Crackers
  • 6 tablespoons Unsalted Butter, melted
  • 16 ounces Cream Cheese, softened
  • 1 14 ounce can Sweetened Condensed Milk
  • 1/4 cup Lemon Juice, fresh
  • 2 teaspoons Lemon Zest
  • 1 teaspoon Vanilla Extract
  • 1 cup Fresh Raspberries
  • 2 tablespoons Raspberry Jam

Prepare the Crust

Crush the graham crackers into fine crumbs. You can use a food processor or place them in a zip-top bag and crush them with a rolling pin. Mix the graham cracker crumbs with the melted butter until well combined. Press the mixture into the bottom of a 9-inch springform pan. Chill in the refrigerator while you prepare the filling.

Make the Cheesecake Filling

In a large bowl, beat the softened cream cheese until smooth. Add the sweetened condensed milk and beat until well combined. Stir in the lemon juice, lemon zest, and vanilla extract.

Add Raspberries

Gently fold in the fresh raspberries. Reserve some raspberries for topping, if desired.

Assemble and Chill

Pour the cheesecake filling over the prepared crust. Smooth the top with a spatula. If using, gently warm the raspberry jam in the microwave for a few seconds until it is easily spreadable. Swirl the raspberry jam over the top of the cheesecake. Top with reserved raspberries, if desired. Cover with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the cheesecake to set.

Serve

Once the cheesecake is set, remove it from the springform pan. Slice and serve. Enjoy the refreshing flavors of lemon and raspberry!

Nutrition Facts (Estimated per 100g of product)

Calories: 320-380, Protein: 4-6g, Fat: 20-25g, Carbohydrates: 30-35g. Note: These values are estimates and can vary based on specific ingredient brands and portion sizes.

Other Important Considerations for Nutrition

This cheesecake contains a moderate amount of fat and sugar. Adjust sweetness and fat content by using reduced-fat cream cheese or sugar substitutes. Monitor portion sizes for a balanced diet. Consult with a healthcare professional or registered dietitian for specific dietary recommendations.

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FAQ

  • Can I use frozen raspberries?

    Yes, you can use frozen raspberries. However, make sure to thaw them completely and drain any excess liquid before adding them to the filling.
  • Can I substitute the sweetened condensed milk?

    While sweetened condensed milk contributes to the cheesecake's texture and sweetness, you can try using a mixture of heavy cream and sugar, but the consistency might be slightly different.
  • How long will this cheesecake last in the refrigerator?

    This cheesecake will last for up to 3-4 days in the refrigerator when properly stored in an airtight container.