A refreshing, creamy, and elegant no-bake dessert that combines the bright tang of fresh lemon with the sweet-tart flavor of raspberries. This cheesecake is frozen to perfection, making it an ideal make-ahead treat for holidays, celebrations, or anytime you want an impressive dessert without turning on the oven.
Why You’ll Love This Recipe
This no-bake raspberry lemon cheesecake is light yet indulgent, with a silky-smooth texture that melts in your mouth. The contrast between the zesty lemon filling, the fruity raspberry layer, and the crisp biscuit base creates a balanced and refreshing flavor. It is perfect for entertaining since it can be prepared well in advance and served straight from the freezer with minimal effort.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the crust
Digestive biscuits or plain tea biscuits: 250 g
Unsalted butter, melted: 120 g
For the lemon cheesecake layer
Cream cheese, full-fat, softened: 500 g
Fresh lemon juice: 80 ml
Lemon zest: 2 tablespoons
Powdered sugar: 150 g
Vanilla extract: 2 teaspoons
Heavy cream, cold: 300 ml
For the raspberry layer
Fresh or frozen raspberries: 300 g
Granulated sugar: 60 g
Lemon juice: 1 tablespoon
For topping (optional)
Fresh raspberries: 150 g
Lemon zest: 1 teaspoon
Directions
Crush the biscuits into fine crumbs using a food processor or rolling pin. Mix the crumbs with melted butter until evenly combined. Press the mixture firmly into the base of a 23 cm springform pan. Place in the freezer for 20 minutes to set.
To prepare the raspberry layer, add raspberries, sugar, and lemon juice to a saucepan over medium heat. Cook for 6–8 minutes until the raspberries break down and the mixture thickens slightly. Remove from heat and allow it to cool completely.
In a large bowl, beat the cream cheese until smooth and creamy. Add powdered sugar, lemon juice, lemon zest, and vanilla extract, mixing until fully incorporated.
In a separate bowl, whip the cold heavy cream until stiff peaks form. Gently fold the whipped cream into the lemon cream cheese mixture until smooth and airy.
Pour half of the lemon cheesecake mixture over the chilled crust and spread evenly. Spoon the cooled raspberry mixture over this layer, gently smoothing it out. Top with the remaining lemon cheesecake mixture and level the surface.
Cover the pan tightly and freeze for at least 8 hours or overnight until fully set.
Before serving, remove from the freezer and let it sit at room temperature for 10–15 minutes. Garnish with fresh raspberries and lemon zest if desired.
Servings and timing
Servings: 10–12 slices
Preparation time: 30 minutes
Freezing time: Minimum 8 hours
Total time: Approximately 8 hours 30 minutes
Variations
You can swap raspberries for strawberries, blueberries, or mixed berries for a different flavor profile. For a slightly sweeter version, reduce the lemon juice by 20 ml and add an extra 30 g of powdered sugar. A nut-based crust using finely ground almonds and biscuits also works beautifully for added texture.
Storage/Reheating
Store the cheesecake covered in the freezer for up to 2 weeks. Once sliced, individual portions can be wrapped tightly and frozen. This dessert does not require reheating; simply thaw slightly at room temperature before serving for the best texture.
FAQs
Can I make this cheesecake ahead of time?
Yes, this cheesecake is ideal for making one or two days in advance since it needs time to freeze and set properly.
Does this cheesecake taste very lemony?
It has a bright, fresh lemon flavor without being overpowering, balanced by the sweetness of the raspberries.
Can I use bottled lemon juice?
Fresh lemon juice is recommended for the best flavor, but bottled lemon juice can be used if necessary.
Is this cheesecake very sweet?
The sweetness is moderate and balanced by the tartness of the lemon and raspberries.
Can I make it without a springform pan?
A springform pan is best for easy removal, but a lined deep cake pan can also work.
Can I use low-fat cream cheese?
Full-fat cream cheese is recommended for the creamiest texture, but low-fat can be used with slightly softer results.
How long should I let it thaw before serving?
Let it sit at room temperature for about 10–15 minutes for clean slicing.
Can I skip the raspberry layer?
Yes, you can make a full lemon cheesecake without the raspberry layer if preferred.
Will the cheesecake melt quickly?
It holds its shape well but should be kept chilled until serving.
Can I refreeze leftovers?
Yes, leftovers can be refrozen as long as they are well wrapped and stored properly.
Conclusion
This raspberry lemon no-bake cheesecake is a stunning dessert that delivers fresh flavor, creamy texture, and effortless preparation. With its make-ahead convenience and elegant appearance, it is a reliable choice for holidays, gatherings, or anytime you want a dessert that feels special without added stress.
This no-bake raspberry lemon cheesecake features a buttery biscuit crust, a creamy lemon-infused cheesecake filling, and a bright raspberry layer for a refreshing, elegant dessert perfect for any occasion.
Ingredients
250 g digestive biscuits or plain tea biscuits
120 g unsalted butter, melted
500 g full-fat cream cheese, softened
80 ml fresh lemon juice
2 tablespoons lemon zest
150 g powdered sugar
2 teaspoons vanilla extract
300 ml cold heavy cream
300 g fresh or frozen raspberries
60 g granulated sugar
1 tablespoon lemon juice (for raspberry layer)
150 g fresh raspberries (for topping, optional)
1 teaspoon lemon zest (for topping, optional)
Instructions
Crush the biscuits into fine crumbs using a food processor or rolling pin. Mix with melted butter until evenly combined.
Press the mixture firmly into the base of a 23 cm springform pan. Freeze for 20 minutes to set.
In a saucepan, combine raspberries, sugar, and 1 tablespoon lemon juice. Cook over medium heat for 6–8 minutes until slightly thickened. Cool completely.
In a large bowl, beat the cream cheese until smooth. Add powdered sugar, lemon juice, lemon zest, and vanilla extract. Mix until well combined.
In a separate bowl, whip the cold heavy cream until stiff peaks form. Gently fold into the cream cheese mixture until light and smooth.
Pour half of the cheesecake mixture over the chilled crust and smooth the surface.
Spoon the cooled raspberry mixture over the first cheesecake layer and spread gently.
Top with the remaining cheesecake mixture and level the surface evenly.
Cover tightly and freeze for at least 8 hours or overnight until fully set.
Before serving, remove from the freezer and let sit at room temperature for 10–15 minutes. Garnish with fresh raspberries and lemon zest if desired.
Notes
Swap raspberries with strawberries, blueberries, or mixed berries for variation.
A nut-enhanced crust can be made by adding finely ground almonds.
Adjust sweetness by reducing lemon juice and increasing powdered sugar if desired.
