Dessert Recipes

No-Bake Raspberry Lemon Cheesecake

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Fresh raspberries and bright lemon are folded into this No-Bake Raspberry Lemon Cheesecake for an easy dessert everyone will love.

Three glass dishes of no-bake raspberry lemon cheesecake on a marble counter. There is a spoon in each dish

INTRO

Bowl of no-bake raspberry lemon cheesecake with a spoon in it. There are more dishes of cheesecake in the background

LIGHT AND FLUFFY NO-BAKE CHEESECAKE

I have made so many no-bake cheesecakes over the years – No-Bake Nutella Cheesecake, No-Bake Strawberry Lemonade Cheesecakes, and No-Bake Frozen Cheesecake, just to name a few – that it might come as a surprise that there was a time before I had ever made a no-bake cheesecake.

That’s right. A girl doesn’t forget her first no-bake cheesecake recipe, and this No-Bake Raspberry Lemon Cheesecake was mine. 

Ingredients for no bake raspberry lemon cheesecake scattered on a marble countertop

I whipped up the recipe after encountering a sale on Cool Whip while meandering the aisles of the grocery store and deciding to come up with some recipes to use it. 

I keep frozen whipped topping on hand all the time now for everything from Eclair Cake to Banana Cream Pie Fluff, but that was one of my first times using it in a recipe. I just had a feeling it would be perfect for making a super light and fluffy cheesecake filling. 

What can I say? I was right. Whipped topping gets a lot of haters, but it’s pretty hard to beat when it comes to adding a light, fluffy texture to desserts. 

Spatula folding mashed raspberries into the filling for no-bake raspberry lemon cheesecake in a glass mixing bowl

HOW TO MAKE NO-BAKE RASPBERRY LEMON CHEESECAKE

Start by making the graham cracker crust and pressing it into the bottom of individual ramekins. You can use whatever size serving dishes you like for these cheesecakes. 

If you want to make this into one big cheesecake, you totally can! Just use a 9-inch graham cracker crust. 

Three glass bowls of raspberry lemon cheesecake on a marble countertop next to a carton of fresh raspberries

To make the filling, start by mixing the sugar and lemon zest together until the sugar becomes super fragrant. This will make sure that lemon flavor and fragrance gets evenly distributed throughout the cheesecake.

Add the softened cream cheese and mix until smooth, then fold in the thawed whipped topping, followed by the slightly mashed raspberries. 

Close up of a glass dish of no-bake raspberry lemon cheesecake garnished with three raspberries and a sprig of mint

Add the filling to your serving dishes – either the individual ramekins or the 9-inch crust – and chill! 

Before serving, I like to garnish my cheesecakes with fresh raspberries and a sprig of mint, but you could also top them with more whipped topping or lemon zest. 

Three bowls of no-bake raspberry lemon cheesecakes on a marble countertop. The middle bowl is partially eaten with a spoon still in it

CAN I USE WHIPPED CREAM INSTEAD OF WHIPPED TOPPING?

Whenever I share a no-bake cheesecake recipe, someone will ask if they can use homemade whipped cream instead of frozen whipped topping.

Whipped topping has stabilizers in it that help it hold up when folded into recipes like this one. Since homemade whipped cream does not have these same stabilizers, I can’t promise that it will hold up as well in the recipe.There are some methods for making stabilized whipped cream (or copycat Cool Whip) at home. I have not used the homemade stuff in any of my no-bake cheesecake recipes, so I don’t know how well it would work here.

Overhead view of three bowls of no-bake raspberry lemon cheesecakes garnished with fresh raspberries and mint on a marble countertop

Ingredients

For the crust

  • 3/4 cup graham cracker crumbs
  • 1 tablespoon sugar
  • 3 tablespoons unsalted butter, melted

For the filling

  • 2/3 cup sugar
  • zest of 2 lemons
  • 1 (8 ounce) package cream cheese, softened
  • 2 teaspoons fresh lemon juice
  • 1 teaspoon pure vanilla extract
  • 1 (8 ounce) tub frozen whipped topping, thawed
  • 1 cup fresh raspberries, slightly mashed with a fork

Instructions

  1. In a medium bowl, stir together the graham cracker crumbs and 1 tablespoon of sugar and melted butter.
  2. Evenly divide the crumbs between your individual serving dishes and press into the bottoms of the dishes to form a crust layer.
  3. In a large bowl, mix together the sugar and lemon zest until the sugar becomes moist and fragrant.
  4. Add cream cheese and beat with an electric mixer until smooth. Add lemon juice and vanilla mixing to combine.
  5. Using a rubber spatula, fold in the whipped topping until well blended, then fold in the raspberries.
  6. Evenly pipe or spoon the filling into individual serving dishes.
  7. Cover with plastic wrap and refrigerate for at least 2 hours before serving.
  8. If desired, garnish with fresh raspberries and a sprig of fresh mint.

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.

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Nutrition Information

Yield 6

Amount Per Serving

Calories 233Total Fat 9gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 3gCholesterol 20mgSodium 66mgCarbohydrates 38gFiber 2gSugar 29gProtein 2g

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