4.5 from 150 votes
No-Bake Raspberry Lemon Cheesecake
Fresh raspberries and bright lemon are folded into this No-Bake Raspberry Lemon Cheesecake for an easy dessert everyone will love.
Prep Time
15 mins
Additional Time
2 hrs
Total Time
2 hrs 15 mins
Servings: 6
Ingredients
For the crust
- ¾ cup Graham cracker crumbs
- 1 tablespoon sugar
- 3 tablespoons unsalted butter melted
For the filling
- ⅔ 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
- In a medium bowl, stir together the graham cracker crumbs and 1 tablespoon of sugar and melted butter.
- Evenly divide the crumbs between your individual serving dishes and press into the bottoms of the dishes to form a crust layer.
- In a large bowl, mix together the sugar and lemon zest until the sugar becomes moist and fragrant.
- Add cream cheese and beat with an electric mixer until smooth. Add lemon juice and vanilla mixing to combine.
- Using a rubber spatula, fold in the whipped topping until well blended, then fold in the raspberries.
- Evenly pipe or spoon the filling into individual serving dishes.
- Cover with plastic wrap and refrigerate for at least 2 hours before serving.
- If desired, garnish with fresh raspberries and a sprig of fresh mint.
Cup of Yum
Notes
- If you make this into one pie, simply use pour the cream cheese mixture into a 9-inch graham cracker crust and chill for 3 hours before serving.
- This recipe tastes really delicious with blueberries and strawberries as well. Play around with different fruit combinations to create a wide range of flavors.
- I have not tried this recipe using fresh whipped cream, so I cannot attest to the results.