No-Bake Lemon Raspberry Cheesecake
Servings: 12 servings
Calories: 478kcal
Creamy sweet and loaded with fresh berries, this lemon raspberry no bake cheesecake is a must-try summer treat.
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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.
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
Servings: 1 slice
Calories: 478kcal
Carbohydrates: 54g
Protein: 7g
Fat: 27g
Sugar: 39g
Sodium: 299mg