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🍋 Raspberry Lemon No-Bake Cheesecake (Easy Summer Dessert)
Looking for a refreshing, no‑bake dessert that comes together in minutes? This Raspberry Lemon No‑Bake Cheesecake is the perfect solution. Creamy, tangy, and bursting with fresh berry flavor, this recipe requires only a handful of ingredients and zero oven time. It’s ideal for summer parties, holiday gatherings, or anytime you want a simple make‑ahead dessert.
Love no-bake desserts? Try my Easy No-Bake Cheesecake or layer up with Double Berry No‑Bake Lasagna
Recipe Video:
🔍 Quick Look: Raspberry Lemon No-Bake Cheesecake
- ⏰ Prepared In: 10 minutes
- 🧊 Chill time: Atleast 2 hours
- 🛒 Recipe Ingredients: Fresh Lemon and Raspberries
- 👩🍳 Difficulty: Easy
- 🧡 Take a look at my Minimal Step Recipes Using Ground Turkey for healthy and lean dinner recipes!
Ingredients
You only need 6 simple ingredients to make this cheesecake:
- Cream cheese – 16 oz, softened to room temperature
- Lemon juice – from 1 FRESH lemon
- FRESH Raspberries – 1 cup, mashed
Optional toppings: Fresh raspberries, lemon zest, or extra whipped cream.
See the full ingredient list below in the recipe card. If you’re into simple treats, check out my 3-Ingredient No-Bake Desserts
Step-by-Step Instructions
- Beat the base – In a large mixing bowl, beat the cream cheese and powdered sugar until smooth and fluffy.
- Add citrus – Mix in fresh lemon juice until fully combined.
- Fold in flavor – Gently stir in whipped topping and mashed raspberries.
- Chill – Cover and refrigerate for at least 2 hours, or until set.
- Assemble – Spoon mixture into the graham cracker crust, smoothing the top.
- Serve – Garnish with fresh berries, zest, or whipped cream. Slice and enjoy!
Instructions summarized—full directions in the recipe card below. Want another no-bake crowd-pleaser? Try the Eclair No-Bake Cake
My Pro Tip
Recipe Tips
Always use room‑temperature cream cheese for a silky base.
Prefer no seeds? Strain the raspberries before folding in.
Swap berries—think Lemon Blueberry No‑Bake for a twist.
Storage & Make-Ahead
- Store covered in the refrigerator for up to 3 days.
- Freeze slices for up to 1 month; thaw overnight.
Love easy desserts? See my 6 Amazing Dump Cake Recipes for even more fuss‑free sweets.
FAQ About No-Bake Cheesecakes
Yes! 1 cup of stabilized whipped cream will give you the same fluffy finish.
Make sure the cheesecake is fully chilled before slicing. You can also brush the crust with melted chocolate as a barrier.
Definitely—just use a gluten‑free graham crust.
Raspberry Lemon No-Bake Cheesecake
Ingredients
- 16 oz cream cheese, room temperature
- ½ 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
Instructions
- 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!
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
My kid and I loved this. Will be making it again.
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?