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Raspberry Lemon No-Bake Cheesecake
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Raspberry Lemon No-Bake Cheesecake

Recipe by Julia Pacheco
4.3 from 36 votes
Course: DessertCuisine: AmericanDifficulty: Easy
Servings

6

servings
Prep time

15

minutes
Chillling time

2

hours

Fresh raspberries, lemon juice, and cream cheese give this Raspberry Lemon No-Bake Cheesecake a punchy zing and a deliciously creamy texture.

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Ingredients

  • 16 oz cream cheese, room temperature

  • 1/2 cup powdered sugar

  • 1 lemon, juiced

  • 1 cup whipped topping

  • 1 cup fresh raspberries, mashed

  • 6 oz store-bought graham cracker pie crust

  • Toppings like fresh raspberries, lemon zest, whipped cream

Directions

  • To a large mixing bowl add the cream cheese and powdered sugar and beat well. Add in the juice from the lemon and beat well. Stir in the whipped topping and the mashed raspberries.
  • Pour the cheesecake mixture into the pie crust. Cover and place in the refrigerator to chill for at least two hours.
  • Top with the toppings, slice, and enjoy!

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About Julia Pacheco

Hello, I’m Julia Pacheco, and I’m so glad you’re here! I’m a published cookbook author with a passion for creating delicious, budget-friendly meals. My blog focuses on recipes that are accessible and enjoyable, because I truly believe in the power of food to heal, inspire, and bring people together. From early lessons in the kitchen with my mom to navigating life on WIC and food stamps, I’ve learned the value of making every meal count. Cooking has been my creative outlet, a way to connect with others, and it even helped me land my dream job.

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2 Comments

  1. Dixie says:

    My kid and I loved this. Will be making it again.

    Reply
  2. Sonia says:

    Hello!
    I’m making this for a crowd, should I double the recipe and put everything into a 9 by 13 inch pan, or just make 2 pies?
    Also, if I make my own graham cracker crust, do I bake it before putting the filling in? Or leave it unbaked?

    Reply