Creamy sweet and loaded with fresh berries, this lemon raspberry no bake cheesecake is a must-try summer treat.
Table of Contents
Why is it a must-try cheesecake?
This no-bake cheesecake is out of this world!! And here’s why… This cheesecake is:
- super creamy, delicate and not overly sweet!
- bursting with refreshing flavors of lemon and raspberry.
- and has incredibly crumbly and addicting lemon Oreo crust!
Seriously, this’s a perfect dessert for hot summer days, when you don’t want to turn on the oven.
Plus, it freezes well, and can be served straight from the freezer!
Ingredient Notes:
- Oreo cookies – If you can get lemon flavored Oreo cookies for an extra lemon kick!
- Butter – Don’t add all the butter at once. Depending on your cookies, you may not need all of it. Choose unsalted butter, if you can.
- Cream cheese – Buy a block of plain full fat cream cheese for the best flavor and texture.
- Sweetened condensed milk – It’s my secret to ultra-creamy cheesecake filling, and adds just enough sweetness!
- Raspberry jelly – I prefer seedless raspberry jelly for nice and smooth filling. My homemade raspberry jelly works great!
- Lemon – You’ll need juice of 1 lemon and freshly grated zest for that amazing citrus burst. Don’t use bottled lemon juice!
Tip
For ultra-smooth texture, soften cream cheese at room temperature for 1-2 hours.
How to make this cheesecake:
STEP 1. Make crust
- In a food processor, pulse the cookies into fine powder.
- Add half of the melted butter and mix until well combined. If needed, add more butter to get wet sand texture.
- Transfer the cookie mixture into 9-inch springform pan and spread it evenly on the bottom and about 1-inch up the sides.
- Refrigerate.
Tip
Squeeze a small amount of cookie mixture in your hand. If it holds its shape, then it’s ready.
You don’t want to dry or too oily cookie mixture.
STEP 2. MAKE FILLING
- Beat cream cheese until fluffy in mixer with paddle attachment.
- Add sweetened condensed milk, lemon juice, lemon zest and raspberry jam. Mix until smooth.
- Pour the filling over the prepared crust and refrigerate until set, at least 3 hours or preferably overnight.
- Decorate the top with fresh raspberries and lemon slices, if desired.
Storing Tips:
- Keep the leftover cheesecake, tightly covered, in the fridge for up to 5 days.
- This cheesecake freezes well too. Freeze it in airtight container for up to 1 month.
Video Tutorial
No-Bake Lemon Raspberry Cheesecake
Creamy sweet and loaded with fresh berries, this lemon raspberry no bake cheesecake is a must-try summer treat.
Ingredients
For crust:
- 1 package Lemon Oreo cookies Note 1
- 4 tablespoons (56g) unsalted butter melted Note 2
For filling:
- 16 oz (450g) cream cheese softened Note 3
- 1 can (400g) sweetened condensed milk
- 3 tablespoons freshly squeezed lemon juice Note 4
- 1 tablespoon lemon zest
- ½ cup seedless raspberry jelly Note 5
- Red food coloring optional Note 6
For decoration:
- Fresh raspberries
- Lemon slices
- Powdered sugar optional
Instructions
To make the crust:
- In a food processor, pulse the cookies with fillings and all into fine crumbs.
- Add half of the melted butter and mix until well combined. If needed, add more butter to get wet sand texture. (TIP: Squeeze a small amount of cookie mixture in your hand. If it holds its shape, then it's ready. You don't want to dry or too oily cookie mixture.)
- Transfer the cookie mixture into 9-inch springform pan and spread it evenly on the bottom and about 1-inch up the sides. Refrigerate.
To make the filling:
- In a mixing bowl with paddle attachment, beat cream cheese until fluffy.
- Add sweetened condensed milk, raspberry jam, lemon juice,lemon zest and food coloring, if using. Mix until smooth and well combined, scraping the sides of the bowl half way.
- Pour the filling into the prepared crust and refrigerate until set, at least 3 hours or overnight. You can also put it in the freezer.
- To serve, remove the sides of the pan and decorate the cheesecake with fresh raspberries and lemon slices, if desired.
Tips & Notes
Note 1: 1 package is 370g cookies.
Note 2: Don’t add all the butter at once. Depending on your cookies, you may not need all of it. Choose unsalted butter, if you can.
Note 3: Buy a block of plain, full fat cream cheese for the best flavor and texture. For ultra-smooth texture, soften cream cheese at room temperature for 1-2 hours.
Note 4: You’ll get 3 tablespoons of juice out of 1 large lemon.
Note 5: I prefer seedless raspberry jelly for nice and smooth filling. My homemade raspberry jelly works great!
Note 6: Food coloring is optional. However, the natural color of the cheesecake is dull pink color, and I like to brighten it up with a touch of red food coloring.
1 small drop of gel, or 1/8 teaspoon of liquid. Storing Tips:
Keep the leftover cheesecake, tightly covered, in the fridge for up to 5 days. This cheesecake freezes well too. Freeze it in airtight container for up to 1 month.
1 small drop of gel, or 1/8 teaspoon of liquid. Storing Tips:
Keep the leftover cheesecake, tightly covered, in the fridge for up to 5 days. This cheesecake freezes well too. Freeze it in airtight container for up to 1 month.
Nutrition
Serving: 1slice, Calories: 478kcal, Carbohydrates: 54g, Protein: 7g, Fat: 27g, Saturated Fat: 13g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 8g, Trans Fat: 1g, Cholesterol: 63mg, Sodium: 299mg, Potassium: 223mg, Fiber: 1g, Sugar: 39g, Vitamin A: 713IU, Vitamin C: 4mg, Calcium: 146mg, Iron: 1mg
Did you make this?Share a comment or a review below!
This recipe was originally published on July 27th, 2017.
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I dont have a springform pan, can i use a regular pie dish?
Hi, Melissa. It’ll be hard to dig out the cheesecake from a pie dish.
Glad to find your recipes I used lemon ginger snaps for a crust.Yum can’t wait to try the wonton wraps with nutella and bananas,Bet it will be a gavorite
Yay, so happy you enjoyed the cheesecakes, Gretchen! Thank you for your feedback.