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Exquisite Lemon and Raspberry Cheesecake

This no-bake cheesecake combines creamy goodness with vibrant lemon and sweet-tart raspberries for a refreshing dessert that looks fancy but is easy to make.
Print Recipe
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 4 hours
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Crust
  • 1.5 cups graham cracker crumbs
  • 0.5 cups unsalted butter, melted
  • 0.25 cups sugar
For the Filling
  • 16 oz cream cheese, softened whisking your worries away
  • 1 cup powdered sugar because a little sweetness goes a long way
  • 1 cup sour cream or Greek yogurt for a healthier twist
  • 1 tablespoon lemon zest the secret to that vibrant flavor
  • 2 tablespoons fresh lemon juice to brighten up the mix
  • 1 cup raspberries fresh or frozen, no judgment here!
For the Topping
  • handful fresh raspberries to make it pretty
  • whipped cream for an extra indulgent touch (optional)

Method
 

Make the Crust
  1. Preheat your oven to 350°F (175°C).
  2. In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Mix until you have a crumbly texture similar to wet sand.
  3. Firmly press the mixture into the bottom of a 9-inch springform pan. Bake for about 8-10 minutes until golden brown. Let it cool while you prepare the filling.
Prepare the Filling
  1. In a large bowl, beat softened cream cheese until smooth and creamy.
  2. Combine in the powdered sugar, sour cream, lemon zest, and lemon juice, mixing until well combined.
  3. Gently fold in the raspberries, being careful not to mash them too much.
Assemble and Chill
  1. Pour the cheesecake filling over the cooled crust, smoothing the top with a spatula.
  2. Cover with plastic wrap and refrigerate for at least 4 hours, or overnight.
Serve and Impress
  1. Just before serving, add reserved raspberries and whipped cream if desired.
  2. Slice yourself a piece and enjoy the fruity explosion with every creamy bite.

Notes

For frozen raspberries, thaw and drain any excess liquid before use. Substitute with store-bought crust if short on time. Drizzle raspberry coulis on top for added flair.