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Lemon Raspberry No Bake Cheesecake

Servings: 12 servings
Author: Shinee
Creamy sweet and loaded with fresh berries, this lemon raspberry no bake cheesecake is a must-try summer treat.
Print Recipe


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


  • 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.