No-Bake Lemon Raspberry Cheesecake

5 from 3 votes

This post may contain affiliate links. Read full disclosure.

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

a whole lemon raspberry cheesecake topped with fresh raspberries on a white serving platter.


 

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!

slice of cheesecake sliced out of the whole cheesecake.

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

  1. In a food processor, pulse the cookies into fine powder.
  2. Add half of the melted butter and mix until well combined. If needed, add more butter to get wet sand texture.
  3. Transfer the cookie mixture into 9-inch springform pan and spread it evenly on the bottom and about 1-inch up the sides.
  4. Refrigerate.
4 step by step photos of making Oreo crust.

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

  1. Beat cream cheese until fluffy in mixer with paddle attachment.
  2. Add sweetened condensed milk, lemon juice, lemon zest and raspberry jam. Mix until smooth.
  3. Pour the filling over the prepared crust and refrigerate until set, at least 3 hours or preferably overnight.
  4. Decorate the top with fresh raspberries and lemon slices, if desired.
4 step by step photos of making cheesecake filling.
a slice of lemon raspberry cheesecake with a small piece cut off.

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.
Creamy sweet and loaded with fresh berries, this lemon raspberry no bake cheesecake is a must-try summer treat. 
Here’s another way to decorate this cheesecake.

Video Tutorial

Watch How to Make This Below!
 

a whole lemon raspberry cheesecake topped with fresh raspberries on a white serving platter.
5 from 3 votes

No-Bake Lemon Raspberry Cheesecake

Creamy sweet and loaded with fresh berries, this lemon raspberry no bake cheesecake is a must-try summer treat.
Prep: 15 minutes
chilling time: 3 hours
Total: 3 hours 30 minutes
Servings: 12 servings

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.

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
Course: Dessert
Cuisine: American

This recipe was originally published on July 27th, 2017.

SaveSave

Hi, I’m Shinee!

Welcome! I’m so happy you’re here! I believe anyone can cook restaurant-quality food at home! And my goal is to help you to become a confident cook with my easy-to-follow recipes with lots of tips and step-by-step photos.

Leave a comment

Your email address will not be published. Required fields are marked *

Made this? Rate this recipe:




This site uses Akismet to reduce spam. Learn how your comment data is processed.

4 Comments

  1. 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