Go Back

No-Bake Raspberry Lemon Swirl Cheesecake

This no-bake cheesecake combines tangy lemon, sweet-tart raspberries, and a creamy filling that sets in the fridge, perfect for busy occasions.
Print Recipe Pin Recipe
Prep Time 30 minutes
Total Time 4 hours
Servings: 8 servings
Course: Dessert, No-Bake
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Crust
  • 1.5 cups 1 1/2 cups graham cracker crumbs (about 10–12 whole crackers)
  • 6 tbsp 6 tbsp unsalted butter, melted
  • 2 tbsp 2 tbsp granulated sugar
  • 1 pinch Pinch of salt
Lemon cheesecake filling
  • 16 oz 16 oz cream cheese, room temperature
  • 1 cup 1 cup powdered sugar, sifted
  • 1 tbsp Zest of 1 large lemon (about 1 tbsp)
  • 3 tbsp 3 tbsp fresh lemon juice (more to taste)
  • 1 tsp 1 tsp pure vanilla extract
  • 1.25 cups 1 1/4 cups heavy cream, cold
Raspberry swirl
  • 1 cup 1 cup raspberries (fresh or frozen)
  • 2-3 tbsp 2–3 tbsp granulated sugar (adjust to taste)
  • 1 tsp 1 tsp fresh lemon juice
  • 1 tsp 1 tsp cornstarch mixed with 1 tsp cold water (optional, for thicker sauce)
Garnish (optional)
  • 1 cup Fresh raspberries for garnish
  • 1 tbsp Lemon zest for garnish
  • 1 few Mint leaves for garnish

Method
 

Make the crust
  1. In a medium bowl, combine graham cracker crumbs, melted butter, sugar, and a pinch of salt. Stir until the mixture looks like wet sand.
  2. Press the crumbs firmly into the bottom (and slightly up the sides, if you like) of a 9-inch springform pan.
  3. Chill in the refrigerator while you make the filling (about 10–15 minutes). Chilling helps the crust set tight.
Prepare the raspberry swirl
  1. In a small saucepan, combine raspberries, sugar, and lemon juice. Cook over medium heat for about 5–7 minutes.
  2. If you prefer a smoother sauce, press the mixture through a fine mesh sieve into a bowl.
  3. For a thicker swirl, stir in the cornstarch slurry and simmer 1 more minute until slightly thickened. Cool to room temperature.
Make the lemon cheesecake filling
  1. In a large bowl, beat the cream cheese and powdered sugar until smooth.
  2. Mix in lemon zest, lemon juice, and vanilla until fully combined.
  3. In a separate chilled bowl, whip the heavy cream to stiff peaks.
  4. Gently fold the whipped cream into the cream cheese mixture in three additions.
Assemble and swirl
  1. Spoon about two-thirds of the filling into the chilled crust and smooth it into an even layer.
  2. Drop spoonfuls of the cooled raspberry sauce over the filling.
  3. Use the remaining filling to add a few more dollops on top.
  4. With a butter knife or skewer, gently swirl the raspberry sauce through the filling to create pretty ribbons.
  5. Cover with plastic wrap and chill for at least 4 hours, preferably overnight.
Serve
  1. Run a warm knife around the pan edge before unlocking the springform.
  2. Garnish with fresh raspberries, extra lemon zest, or mint if desired.
  3. Slice with a hot, clean knife for neat slices.

Notes

Make ahead: Assemble up to 24 hours in advance. Store covered in the refrigerator for up to 4 days. For a lighter cheesecake, swap half the heavy cream for whipped coconut cream.