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Home » Lemon Raspberry No Bake Cheesecake

Lemon Raspberry No Bake Cheesecake

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Published: 7/27/2017Updated: 8/10/2020
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Creamy sweet and loaded with fresh berries, this lemon raspberry no bake cheesecake is a must-try summer treat and sure crowd-pleaser.
Creamy sweet and loaded with fresh berries, this lemon raspberry no bake cheesecake is a must-try summer treat and sure crowd-pleaser.

Creamy sweet and loaded with fresh berries, this lemon raspberry no bake cheesecake is a must-try summer treat. 

See those plump, bright, juicy raspberries up there? These beautiful berries are fresh out of OUR garden. And I picked them myself!!

If you follow me on Instagram stories, you, of course, have seen my harvest. I’ve made lots of raspberry jelly, raspberry sauce, and tested quite a bit of raspberry desserts. And you betcha, I’ll be sharing those recipes with you.

So are you ready for all the raspberry madness? I hope so, because we’re kicking it off with this stunning, yet ridiculously easy no bake lemon raspberry cheesecake.

Easy no bake summer dessert that you'll be making again and again. Lemon raspberry no bake cheesecake is a crowd-pleaser!

Seriously, this’s a perfect dessert for hot summer days, when you don’t want to turn on the oven, but still want to treat your family to a delicious cheesecake. And this cheesecake freezes well, and can be served straight from the freezer. I’m telling ya, a summer dessert at its best.

Oh and that beautiful golden crust is out of this world too. It’s made with LEMON OREO COOKIES!! Yes, it’s amazing!

Creamy sweet and loaded with fresh berries, this lemon raspberry no bake cheesecake is a must-try summer treat. 

Please tell me you’re making this no bake cheesecake this weekend? And if you do, let me know how you liked it.

Thanks for stopping by!

And here’s a quick video to show you how to make this easy no bake cheesecake.

Lemon Raspberry No Bake Cheesecake

Creamy sweet and loaded with fresh berries, this lemon raspberry no bake cheesecake is a must-try summer treat.
5 from 1 vote
serves: 12 servings
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Ingredients

For crust:

  • 1 package 370gr Lemon Oreo cookies (1 package minus 5 cookies)
  • 4 tablespoons 56gr unsalted butter, melted

For filling:

  • 16 oz 450gr cream cheese, softened
  • 1 can 400gr sweetened condensed milk
  • 1 lemon about 3 tablespoons of freshly squeezed lemon juice and 1 tablespoon lemon zest
  • ½ cup raspberry jam
  • ½ cup fresh raspberries plus more for decoration
  • Lemon slices for garnish
  • 1 tablespoon powdered sugar for dusting
Note: I test all my recipes with both measurements for the most precise and accurate result!

Instructions

  • To make the crust, in a food processor, pulse the cookies into fine powder.
  • In a medium bowl, mix well cookie crumbs with melted butter. Transfer into 9-inch springform pan and spread it evenly on the bottom. Refrigerate.
  • To make the filling, beat the cream cheese until fluffy.
  • Add sweetened condensed milk, lemon juice, lemon zest and raspberry jam. Mix until smooth.
  • Stir in fresh raspberries and mix well.
  • Pour the filling over the prepared crust and refrigerate until firm, at least 3 hours or overnight. (You can also freeze it and serve straight from the freezer too.)
  • Decorate with fresh raspberries and lemon slices. Dust with powdered sugar before serving.
* Disclaimer: All nutrition information are estimates only. Read full disclosure here.
Author: Shinee
Did you make this?Show me your creation! Tag me @shineshka and hashtag it #sweetandsavorybyshinee!
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  1. Gretchen Laauwe says

    Posted on 27 September 2020 at 12:53 am

    5 stars
    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

    Reply
    • Shinee says

      Posted on 27 September 2020 at 10:42 am

      Yay, so happy you enjoyed the cheesecakes, Gretchen! Thank you for your feedback.

      Reply

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