This No-Bake Raspberry Lemon Swirl Cheesecake is a delightful and refreshing dessert that’s as beautiful as it is delicious. With a creamy lemon-flavored cheesecake base swirled with a vibrant raspberry sauce, this no-bake treat is perfect for warm days or when you want an elegant dessert without turning on the oven.
Why You’ll Love This Recipe
- No Baking Required: Keep your kitchen cool while preparing a stunning dessert.
- Bright and Refreshing: Lemon and raspberry flavors offer the perfect balance of tangy and sweet.
- Easy to Make: Straightforward steps with stunning results.
- Perfect for Any Occasion: Ideal for gatherings, holidays, or just a weekend treat.
- Customizable: Use other fruits for the swirl or make individual servings.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Graham crackers or digestive biscuits
- Unsalted butter, melted
- Cream cheese, softened
- Heavy cream
- Powdered sugar
- Lemon juice and zest
- Fresh or frozen raspberries
- Granulated sugar
- Vanilla extract
Directions
1. Prepare the Crust
- Crush graham crackers into fine crumbs and mix with melted butter until the mixture resembles wet sand.
- Press the mixture into the bottom of a springform pan to form an even layer. Chill in the refrigerator while preparing the filling.
2. Make the Raspberry Swirl
- Combine raspberries and granulated sugar in a saucepan over medium heat. Cook until the raspberries break down and the mixture thickens slightly.
- Strain through a fine-mesh sieve to remove seeds. Set aside to cool.
3. Create the Cheesecake Filling
- Beat cream cheese until smooth. Add powdered sugar, lemon juice, zest, and vanilla extract, mixing until creamy.
- Whip heavy cream until stiff peaks form, then gently fold it into the cream cheese mixture.
4. Assemble the Cheesecake
- Pour half of the cheesecake filling over the crust, spreading it evenly. Drizzle half of the raspberry sauce over the filling and use a skewer or knife to create swirls.
- Repeat with the remaining filling and raspberry sauce, swirling again.
- Cover and chill in the refrigerator for at least 6 hours or overnight to set.
5. Serve
- Carefully remove the cheesecake from the springform pan and slice into portions. Garnish with fresh raspberries and lemon zest if desired.
Servings and Timing
- Servings: Serves 8–10 slices
- Preparation Time: 30 minutes
- Chill Time: 6 hours or overnight
Variations
- Berry Swirl Options: Substitute raspberries with strawberries, blueberries, or blackberries.
- Chocolate Twist: Add a layer of melted chocolate between the crust and filling.
- Gluten-Free Crust: Use gluten-free graham crackers or cookies.
- Citrus Swap: Replace lemon with lime for a tropical vibe.
- Mini Cheesecakes: Use a muffin tin for individual portions.
Storage/Reheating
- Storage: Store the cheesecake in an airtight container in the refrigerator for up to 5 days.
- Freezing: Wrap individual slices in plastic wrap and store in a freezer-safe container for up to 2 months. Thaw in the refrigerator before serving.
FAQs
1. Can I use frozen raspberries?
Yes, frozen raspberries work perfectly for the swirl. Just thaw them slightly before cooking.
2. What type of cream cheese is best?
Full-fat cream cheese is recommended for the best texture and flavor.
3. How do I prevent lumps in the filling?
Ensure the cream cheese is softened to room temperature before mixing.
4. Can I make this ahead of time?
Absolutely! Prepare it a day in advance to allow the flavors to meld and the cheesecake to set properly.
5. Can I use a pre-made crust?
Yes, a store-bought graham cracker crust can save time.
6. How do I get clean slices?
Use a sharp knife dipped in warm water and wipe it clean between each cut.
7. What can I use instead of graham crackers?
Digestive biscuits, vanilla wafers, or even Oreo cookies (with filling removed) work well.
8. Can I reduce the sugar in this recipe?
You can adjust the sugar to taste, especially in the raspberry sauce.
9. Is this cheesecake firm enough for piping decorations?
Yes, once chilled, the cheesecake is firm enough for piped whipped cream or other decorations.
10. Can I add gelatin to make it firmer?
While unnecessary, you can add a small amount of dissolved gelatin to the filling for added firmness.
Conclusion
No-Bake Raspberry Lemon Swirl Cheesecake is a visually stunning and delicious dessert that’s perfect for any occasion. With its creamy texture, tangy lemon, and sweet raspberry swirls, this cheesecake will leave everyone impressed. Give it a try and enjoy a refreshing slice of heaven!
Print
No-Bake Raspberry Lemon Swirl Cheesecake
- Prep Time: 20 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 20 minutes
- Yield: 10–12 servings 1x
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Description
This No-Bake Raspberry Lemon Swirl Cheesecake is a creamy and tangy dessert with a bright lemon flavor and a stunning raspberry swirl. Perfect for any occasion, this easy-to-make cheesecake requires no oven time and is guaranteed to impress!
Ingredients
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the Cheesecake Filling:
- 16 oz cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/3 cup fresh lemon juice (about 2 lemons)
- 1 tablespoon lemon zest
- 1 cup heavy whipping cream, whipped to stiff peaks
For the Raspberry Swirl:
- 1 cup fresh or frozen raspberries
- 2 tablespoons granulated sugar
- 1 teaspoon cornstarch mixed with 1 tablespoon water
Instructions
Prepare the Crust:
- In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter until evenly combined.
- Press the mixture firmly into the bottom of a 9-inch springform pan or pie dish. Refrigerate while preparing the filling.
Make the Raspberry Swirl:
- In a small saucepan over medium heat, combine the raspberries and sugar. Cook, stirring occasionally, until the raspberries break down (about 5 minutes).
- Stir in the cornstarch slurry and cook for an additional 1–2 minutes until thickened. Remove from heat and strain the mixture through a fine mesh sieve to remove seeds. Set aside to cool completely.
Prepare the Cheesecake Filling:
- In a large bowl, beat the softened cream cheese, powdered sugar, vanilla extract, lemon juice, and lemon zest until smooth and creamy.
- Gently fold in the whipped cream until fully incorporated.
Assemble the Cheesecake:
- Pour the cheesecake filling over the prepared crust and smooth the top with a spatula.
- Drop small spoonfuls of the raspberry sauce on top of the filling. Use a toothpick or knife to swirl the sauce into the cheesecake for a marbled effect.
Chill and Serve:
- Cover the cheesecake and refrigerate for at least 4–6 hours, or until set. For best results, chill overnight.
- Once set, remove from the pan, slice, and serve. Garnish with fresh raspberries or lemon slices if desired.
Notes
- If using frozen raspberries, thaw them first and drain any excess liquid before cooking.
- For a lighter crust, substitute graham crackers with almond flour or digestive biscuits.
- Leftovers can be stored in the refrigerator for up to 5 days or frozen for up to 1 month.