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No Bake Lemon Raspberry Cheesecake

If your looking for a delicious last-minute dessert to prepare and are short on time, this no-bake lemon and raspberry cheesecake recipe without lemon juice will serve you well. This cheesecake dessert is made without baking, it takes just 15 minutes to prepare.

Prep Time
15 mins
Total Time
15 mins
Servings: 4 people
Calories: 280 kcal
Course: Dessert
Cuisine: American

Ingredients

  • 12 gingernut snap cookies
  • 4 teaspoons lemon curd
  • 250 grams cream cheese mascarpone, or creme fraiche
  • 50 grams unsalted butter
  • 100 grams fresh raspberries plus some for topping
  • 60 grams hazelnuts blanched
  • 8 grams icing sugar
  • 1 lemon zest 2 grams
  • 10 grams milk
  • 5 grams vanilla extract

Instructions

    Cup of Yum
  1. Start by placing 4 ramekins in the freezer prior to preparing.
  2. Melt the butter in a microwave or saucepan.
  3. Crush the hazelnut and gingernut cookies or place them into a food processor until crumbly.
  4. Place the nut mixture into a bowl then add lemon zest and melted butter and stir to combine.
  5. Divide the base mixture into 4 portions, then add them to the bottom of each ramekin. Press firmly using a spoon to compact the mixture.
  6. Add 1 teaspoon of lemon curd to each ramekin and spread it out to even, then add some raspberries.
  7. Meanwhile, in a medium-sized bowl, add the cream cheese, vanilla extract, milk, and icing sugar and mix until smooth and creamy. Then add the raspberries and mix into the cheesecake mixture.
  8. Fill each of the ramekins with the cheesecake filling and top with fresh raspberries.
  9. Keep refrigerated until ready to serve.
  10. Enjoy!