No-bake lemon cheesecake with raspberries is the kind of dessert that feels like sunshine on a plate. With a buttery biscuit crust, cool and creamy lemon filling, and a topping of fresh raspberries, it strikes a perfect balance between rich and refreshing. It requires no oven time, no water bath, and no gelatin—just simple ingredients, careful mixing, and a bit of patience while it sets.
This recipe is ideal for warm months when you want a show-stopping dessert without turning on the oven. But its delicate citrus flavor and elegant look make it suitable for any celebration year-round. Whether served at brunch, tea time, or a special dinner, this cheesecake is sure to impress with its silky texture and zesty freshness.
Ingredients List
For the crust
200g digestive biscuits or graham crackers (about 2 cups crumbs)
100g melted butter (7 tablespoons)
2 tablespoons sugar (optional)
For the filling
500g cream cheese (room temperature)
300ml heavy cream (chilled)
150g powdered sugar (about 1 1/4 cups)
Zest of 1 lemon
1/4 cup fresh lemon juice
1 teaspoon vanilla extract
Topping
Fresh raspberries
Whipped cream (for piping, optional)
Mint leaves (optional garnish)
This recipe uses basic, easy-to-find ingredients, but when prepared correctly, it yields a luxurious result. The crust is crumbly and buttery, the filling is light but rich, and the raspberry topping provides color, freshness, and a sweet contrast to the tangy lemon.
Step-by-Step Instructions
1. Make the crust
Begin by crushing your biscuits into fine crumbs. You can do this using a food processor or by placing them in a sealed plastic bag and crushing with a rolling pin. The texture should resemble sand.
Transfer the crumbs to a bowl and stir in the melted butter. If you prefer a slightly sweeter crust, add the optional sugar at this stage. Mix until the crumbs are evenly coated and resemble damp sand.
Press the mixture into the base of an 8- or 9-inch springform pan. Use the back of a spoon or the bottom of a glass to flatten and compact the crust evenly.
Place the pan in the refrigerator to chill for 15–20 minutes while you prepare the filling.
2. Make the filling
In a large mixing bowl, beat the room temperature cream cheese until completely smooth. Use a hand mixer or stand mixer for best results. This step is crucial—ensure there are no lumps before continuing.
Add the powdered sugar, lemon zest, lemon juice, and vanilla extract. Beat again until the mixture is smooth and well combined.
In a separate bowl, whip the chilled heavy cream to stiff peaks. The cream should hold its shape when you lift the beaters.
Gently fold the whipped cream into the lemon cream cheese mixture. Do this slowly with a spatula, folding rather than stirring, to preserve the airy texture.
The result should be a light, smooth, and creamy filling.
3. Assemble
Remove the prepared crust from the fridge. Spoon the filling over the chilled base and spread it evenly with a spatula.
If you want a simple presentation, smooth the top flat. If you prefer a more decorative finish, use a piping bag to pipe swirls or patterns along the surface or edges.
Cover the cheesecake with plastic wrap or foil and refrigerate for at least 6 hours, preferably overnight. This allows the filling to set and develop its full flavor.
4. Decorate
Just before serving, top the cheesecake with fresh raspberries. You can scatter them randomly, create a circular border, or fill the entire top with berries.
Optionally, pipe small swirls of whipped cream around the edges and place a mint leaf or two in the center for a touch of color and elegance.
Slice with a sharp knife dipped in hot water for clean cuts.
Texture and Flavor Profile
The crust is firm yet tender, holding together well without being dry. It contrasts beautifully with the soft, creamy filling.
The filling itself is rich and luscious but light enough to melt on the tongue. The whipped cream softens the density of the cream cheese, creating a mousse-like texture.
The lemon juice and zest give the cheesecake a bright citrus flavor that lifts and balances the richness. It’s not overly sour—just enough to provide freshness and contrast.
The raspberries on top add both color and a subtle tartness, enhancing the overall harmony of the dessert.
Tips for Success
Use full-fat cream cheese for the best texture and flavor. Lower-fat versions may result in a runnier filling.
Make sure the cream cheese is completely softened before beating. Cold cream cheese will create lumps.
Whip the heavy cream until stiff peaks form, but do not overwhip. Overwhipped cream can become grainy.
Fold gently. Incorporating the whipped cream into the filling without deflating it is key to achieving a light texture.
Chill for at least 6 hours. Overnight is best for clean slices and full flavor development.
Use a springform pan for easy removal and presentation.
Optional Variations
This no-bake lemon cheesecake is wonderfully adaptable. Here are a few ways you can change it up.
Citrus twist: Use orange zest and juice instead of lemon for a sweeter, more subtle citrus flavor. Lime works well too, especially paired with coconut.
Berry mix: Use a mix of raspberries, blueberries, and sliced strawberries on top. For extra shine, brush the berries lightly with warmed apricot jam or a simple glaze.
Cookie base: Swap digestive biscuits for ginger snaps, shortbread, vanilla wafers, or chocolate cookies for a different crust flavor.
Mini cheesecakes: Make individual portions in ramekins or a muffin tin lined with paper cups. Perfect for serving at parties or picnics.
Tropical flavor: Add shredded coconut to the crust and top with pineapple chunks or passionfruit pulp.
Chocolate layer: Add a thin layer of melted white chocolate between the crust and the filling for added richness.
Swirled filling: Gently swirl a few tablespoons of raspberry jam or lemon curd into the filling before chilling for a marbled effect.
Serving Suggestions
This cheesecake is best served chilled, straight from the refrigerator. Its cool, creamy texture makes it ideal for summer, but it’s equally welcome during holidays or celebrations.
Serve it on a white plate to highlight the vibrant colors. Garnish each slice with a fresh mint leaf or a dusting of powdered sugar for an elegant finish.
Pair it with hot tea, coffee, or a chilled glass of sparkling wine or lemonade. It also goes beautifully with light brunch foods like fruit salad, croissants, or savory pastries.
For a dessert table, offer a variety of toppings nearby—extra berries, whipped cream, lemon curd, or chocolate sauce.
Make-Ahead and Storage
This dessert is ideal for making ahead, as it needs time to chill and set.
Make up to 2 days in advance. Store in the fridge, covered, until ready to serve.
Leftovers can be stored in the refrigerator in an airtight container for up to 4 days. The crust may soften slightly over time, but the flavor remains excellent.
Avoid freezing, as the texture of the cream filling may become grainy when thawed.
If you need to transport it, use a secure cake carrier and keep it chilled with ice packs or in a cooler.
Frequently Asked Questions
Can I use store-bought whipped topping instead of whipping cream?
Yes, but the flavor and texture will be slightly different. Whipped topping is more stable and sweetened, so reduce the powdered sugar slightly in the filling if using it.
Do I have to use raspberries?
No. You can top this cheesecake with any fresh fruit you like—blueberries, strawberries, blackberries, or even thin slices of kiwi. Citrus segments also work well.
My crust is too crumbly. What happened?
The crust may need a little more melted butter to hold together. Make sure to press it firmly into the pan and chill it well before adding the filling.
Can I use bottled lemon juice?
Fresh lemon juice gives the best flavor and brightness, but bottled lemon juice can work in a pinch. Always use fresh zest for maximum impact.
Can I make this cheesecake vegan or dairy-free?
Yes, with adjustments. Use dairy-free cream cheese and coconut whipped cream. Choose a vegan butter alternative for the crust. Ensure your biscuits are dairy-free.
Can I use gelatin to firm up the filling?
This recipe is designed to set without gelatin. However, if you prefer a firmer texture or live in a very hot climate, you can dissolve 1 teaspoon of gelatin in warm lemon juice and mix it into the filling.
Final Thoughts
This no-bake lemon cheesecake with raspberries is the kind of dessert that feels special without being complicated. It’s the perfect combination of elegance and ease. The creamy filling, refreshing citrus flavor, and vibrant berries create a balanced dessert that’s as beautiful as it is delicious.
You don’t need professional baking skills to pull this off—just a few bowls, a mixer, and a springform pan. The result is a chilled, no-fuss dessert that pleases everyone, from kids to guests at formal events.
Try it once, and it’s bound to become a regular in your recipe rotation—especially during the warmer months when something light, cool, and citrusy hits the spot.
Whether you’re hosting, gifting, or just treating yourself, this cheesecake delivers joy in every bite.