Description
This No-Bake Raspberry Lemon Cheesecake is a refreshing and easy-to-make dessert featuring a graham cracker crust, creamy lemon-infused cheesecake filling, and fresh raspberries. Perfect for warm days or when you want a quick yet elegant treat without turning on the oven.
Ingredients
Scale
Crust
- 3/4 cup graham cracker crumbs
- 1 tablespoon sugar
- 3 tablespoons unsalted butter, melted
Filling
- 2/3 cup sugar
- Zest of 2 lemons
- 8 ounces cream cheese, softened
- 2 teaspoons fresh lemon juice
- 1 teaspoon pure vanilla extract
- 8 ounces frozen whipped topping, thawed
- 1 cup fresh raspberries, slightly mashed with a fork
Instructions
- Prepare the crust: In a medium bowl, combine graham cracker crumbs, 1 tablespoon of sugar, and melted butter. Mix well until the crumbs are evenly coated.
- Form crust in dishes: Evenly divide the crumb mixture between individual serving dishes, pressing firmly into the bottoms to create an even crust layer.
- Mix sugar and lemon zest: In a large bowl, stir together the 2/3 cup sugar with the lemon zest until the sugar is moist and aromatic.
- Make cream cheese mixture: Add the softened cream cheese to the lemon sugar mixture and beat with an electric mixer until smooth and creamy. Blend in the fresh lemon juice and vanilla extract to combine thoroughly.
- Fold in whipped topping and raspberries: Using a rubber spatula, carefully fold the thawed whipped topping into the cream cheese mixture until well incorporated. Then gently fold in the slightly mashed raspberries for a fruity texture.
- Fill serving dishes: Spoon or pipe the cheesecake filling evenly over the prepared graham cracker crust in each dish, smoothing the top.
- Chill the cheesecake: Cover the dishes tightly with plastic wrap and refrigerate for at least 2 hours to allow the cheesecake to set.
- Garnish and serve: Before serving, optionally garnish each cheesecake with fresh raspberries and a sprig of fresh mint for a beautiful presentation.
Notes
- For best results, use room temperature cream cheese for a smooth filling.
- Lightly mashing the raspberries before folding adds flavor and slight texture without large chunks.
- This cheesecake can be made up to 1 day in advance and kept covered in the refrigerator.
- Consider using gluten-free graham crackers to make this dessert gluten-free friendly.
- Fresh lemon zest is key to getting the bright lemon flavor; avoid dried lemon zest.
