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A sweet, delicious and divine no-bake lemon raspberry cheesecake! 

Lemon bakes

Sometimes, when you are in the lemon mood, you should just roll with it. I particularly feel in the lemon mood as I posted my lemon blueberry bundt cake the other day, and I am just craving it all over again!

Honestly, there is something so refreshing about having lemon in a bake. I realise that I use chocolate in bakes a lot, so when I use fruit it just automatically feels lighter, and ~healthier~ dare I say, even though, that’s not true. I just love baking okay?!

Lemon and raspberry cheesecake

Anyway… I decided that it was high time I posted this beauty, as it is so often requested from you guys, and because it is DELICIOUS. My lemon & blueberry cheesecake is definitely one of my favourites, but that one is a baked one, so I thought this should be no-bake. 

No bake cheesecake

No-bake cheesecakes have been one with me and you guys for so long, I need to continue the tradition! I have over 70 cheesecake recipes on my blog now, so you’d think I would be running out of ideas, but I still have a very long list to go! 

Simple recipes 

Let’s be honest, the ideal dream would be to produce no bake cheesecakes all day long but alas. Even so, posting them on here for you guys is what I also love, and this beauty is definitely more towards the top of the list these days! 

The beauty behind this cheesecake, is that it is just so simple! Obviously, most no-bake cheesecakes are simple, but as this one doesn’t even involve chocolate so it makes it much more simple! 


All you have to do is blitz all the biscuits into a crumb, and mix in some melted butter. Press the biscuits into the bottom of a 20cm/8″ springform tin, and make sure you press down firmly! I usually use a spatula to get the most of the biscuits down, and then I smooth it over and press down more with a spoon. 


Once you have done this biscuit base, the filling is easy. Whisk together the cream cheese and icing sugar until smooth – this doesn’t usually take too long. Then, add in the double cream, and whisk again until it’s starting to thicken! 

Alternatively, you can whisk the cream separately, and fold the two mixtures together, but I really do find adding in the liquid cream and whisking together much easier. Then, add in your lemon juice and whisk/fold through. If you want your cheesecake to look a little more ‘lemon like’, add in a smidge of yellow food colouring!


Finally, fold through your fresh raspberries. I’m never really too careful at this point because the more the mash up, the more the mixture speckles and looks beautiful! Spread the mixture over the base, and refrigerate for AT LEAST 5-6 hours, or overnight to be safe.


Decorate how you fancy – I use sweetened whipped cream, fresh raspberries, lemon zest, and freeze-dried raspberries! I just love how simple it can be to decorate a cheesecake, and freeze-dried raspberries are beautiful and delicate.

This cheesecake is the best. It’s fresh, and fruit. It’s easy, delicious, and definitely a crowd pleaser. Enjoy! x

Lemon & Raspberry Cheesecake!

A sweet, delicious and divine no-bake lemon raspberry cheesecake! 
Print Pin Rate
Category: Dessert
Type: Cheesecake
Keyword: Lemon, Raspberry
Prep Time: 10 minutes
Cook Time: 10 minutes
Decorating Time: 10 minutes
Total Time: 20 minutes
Servings: 12 Slices
Author: Jane's Patisserie


Biscuit Base

  • 300 g digestives
  • 150 g unsalted butter (melted)

Cheesecake Filling

  • 500-600 g full-fat cream cheese
  • 100 g icing sugar
  • 300 ml double cream
  • Juice of 2 lemons
  • 300 g raspberries



For the Biscuit Base

  • Blitz your biscuits in a food processor to a fine crumb - alternatively, bash them in a bowl with the end of a rolling pin to a fine crumb. 
  • Add your melted butter to the biscuits, and mix together until combined well. 
  • Press the biscuit mixture into the bottom of a 20cm/8" deep springform tin and leave to the side for now. 

For the Cheesecake Filling

  • Add your cream cheese and icing sugar to a bowl, and whisk until smooth. I use my Kitchenaid stand mixer! 
  • Add in your double cream, and whisk again until its thickening. 
  • Add in your lemon juice, and continue to whisk the mixture until it's really thick. It shouldn't take too long!
  • Add in your raspberries, and fold the mixture to combine. 
  • Spread the mixture over the biscuit base, and refrigerate for 5-6 hours, or preferably over night. 

For the Decoration

  • Whisk together your double cream and icing sugar, and pipe onto your cheesecake using your favourite piping tip!
  • Add some fresh raspberries to each swirl, and sprinkle the cheesecake with lemon zest, and freeze dried raspberries. 


  • I recommend using this 8"/20cm springform tin for this bake!
  • I buy my freeze dried raspberries here or you can usually get them from Waitrose, Lakeland, or Sainsburys!
  • I recommend using FULL FAT cream cheese, as anything else will probably mean it won't set. I use either Philadelphia original, or mascarpone! 
  • I wouldn't recommend using frozen raspberries, as they will thaw and produce liquid. 
  • This cheesecake will last for 3 days once made! 

Find my other recipes on my Recipes Page!

You can find me on:

J x

© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.


  1. Kalsoom on September 13, 2023 at 10:36 pm

    If I wanted to make a 12 inch cheesecake for a party woukd I double the recipe?

    • Claire on February 10, 2024 at 9:23 am

      Using 3.141 x 4 x 4 = 50 (area of 8” tin)
      3.142 x 6 x 6 = 113 (area of 12” tin)

      So doubling should work, – the layers might be a little ‘thinner’

  2. Jess Hutchinson on May 25, 2023 at 12:40 pm

    5 stars
    Hi Jane! Could I make this 2 days before I plan to serve it and keep it in the fridge or would it be better made the day before? Thanks in advance, huge fan of your recipes!

    • Jane's Patisserie on May 26, 2023 at 10:31 am

      Hiya! Two days before is totally okay – the longer to give it to set the better!! x

  3. Sabina on February 17, 2023 at 4:37 pm

    4 stars

    Just finished making this cheesecake and the week before I made the white choco and raspberry. Both very delicious!

    I do have one issue which I’m hoping you can help me with. I’ve found that my filling keeps liquifying, giving it a melted look/texture… any way you can help with that?

    • Jane's Patisserie on February 27, 2023 at 3:59 pm

      Hiya! If this is something you struggle with often, perhaps using a setting agent such as gelatine would help! Hope this helps! x

  4. Deni on November 10, 2022 at 10:13 pm

    5 stars
    Hi Jane, I love your recipes and have made so many! Is there any way I could use frozen raspberries in this? I have a big bag of frozen raspberries that needs using! Thanks!

    • Jane's Patisserie on November 16, 2022 at 10:03 am

      Hiya! You can thaw them, drain any excess liquid and give it a go! Let me know how it goes! x

  5. Nicola on June 12, 2022 at 7:05 pm

    Can you half the recipe ?

  6. Sian on May 11, 2022 at 4:42 pm

    Hi Jane, with this recipe, could you use like bottled Lemon juice instead of the extract/actual fresh lemon juice? And if so how much in Ml? Thank you

  7. Wendy mandley on April 4, 2022 at 1:21 pm

    Hi. Can I just make a Blueberry none bake cheesecake omitting the lemon. Thank you

  8. Dawn on September 8, 2021 at 12:50 pm

    5 stars
    Hi Jane,
    My family and I love your recipes. Would you be able to use ginger biscuits for the base and if so, would you adjust quantities of the biscuit or butter?
    Thanks xx

    • Jane's Patisserie on September 13, 2021 at 2:28 pm

      Yes you can use ginger nuts – use 90-100g of melted butter!

  9. Laura on July 18, 2021 at 8:57 am

    5 stars
    Hi, love your recipes! Is it possible to freeze this cheesecake once made?

    • Jane's Patisserie on July 19, 2021 at 10:53 am

      Hiya! Yes x

  10. Christina on April 25, 2021 at 10:48 pm

    5 stars
    Hey. Big fan of yours. I would like to gift this cake to a friend she stays about 30-40 mins away. I hope the cake will hold up until then. Thanks so much.

    • Jane's Patisserie on April 26, 2021 at 1:14 pm

      Hey! Awh thank you so much! You might have to keep it in the tin in the toolbox for the journey and decorate it when you get there as cheesecakes shouldnt be kept out of the fridge xx

    • Rebecca on August 11, 2021 at 7:52 am

      5 stars

      I am making your cheesecake for a BBQ this weekend and I did a practise run a few weeks ago and it tasted beautiful, but it seemed to have some kind of liquid coming out of it, like some juice or something? Any idea what I did for that to happen?! I don’t want to make the same mistake!

    • Jane's Patisserie on August 18, 2021 at 4:36 pm

      This can happen due to the fruit and the sugar – you can try caster sugar instead and see if it helps, or try and dry the raspberries as much as possible before mixing in! x

  11. Carrie on March 8, 2021 at 2:44 pm

    5 stars
    Made this at weekend. Bit didn’t put the raspberries on top I used sugar coated lemon sweets.
    Mum who doesn’t like cheesecake said it was one of the best she’s had and would.quite happily not buy shop bought again. Lovely, and refreshing and a delight to make.

  12. Chelsey on February 5, 2021 at 4:56 pm

    Hey Jane, can you use shortbread for the base or would digestives be better? Also, instead of using the juice from the lemons can I use lemon extract instead? Xx

    • Jane's Patisserie on February 6, 2021 at 4:16 pm

      Yes you can use shortbread! Just with shortbread you will want to reduce the butter to 90-100g! And yes you can definitely use extract instead – 1-2tsps x

  13. Kirsty Stephenson on December 23, 2020 at 7:04 pm

    Hi Jane.
    Just made this today and it tastes amazing (scraping the excess 😉) I’ve popped it straight in the freezer to set & to keep for Xmas Day, just wondering what your advise is re timings for serving. When, roughly, should I be removing this from the freezer xx

    • Jane's Patisserie on December 23, 2020 at 8:56 pm

      I personally would have recommended setting it in the fridge for a while first – and be aware that when it thaws because of the fruit it may leak a liquid (because its been frozen). Cheesecake needs to be thawed in a fridge so it doesn’t get too warm, so it would take quite a few hours x

  14. Izzy H on December 7, 2020 at 8:26 pm

    5 stars
    I made this back in Summer, it was a really nice summery recipe… I ended up doing my regular thing of baking without half of the right equipment, but it still turned out really well even with my improvisation (fresh raspberries hide everything!)

  15. Melissa on December 7, 2020 at 4:25 pm

    5 stars
    Would you recommend halving the recipe if you were to make 12 mini cheesecakes? Thanks x

    • Jane's Patisserie on December 7, 2020 at 8:03 pm

      Yes! It depends on the size tin you have, some fit all of the mixture, but if you don’t want anything spare I would make about half x

  16. Tina on August 24, 2020 at 9:59 am

    Hi Jane

    Can you freeze this cheesecake ?


  17. Collette on August 19, 2020 at 3:44 pm

    Hi Jane, i troed to make this lemon and raspberry cheesecake this morning but it was a disaster and i dont know why, maybe you can help? I used wholly marscapone (this is the first time ive done this) and when i added the double cream it split… so i warmed it on a double boiler which melted the lot then i let it cool before rewhipping it and adding more icing sugar – it seemed to firm the mixture up but the texture seems a bit odd… please helppp! I dont know what i did wrong and if I’ve totally ruined it? Thanks x

    • Jane's Patisserie on August 24, 2020 at 9:28 pm

      It could be the cream cheese (I’ve not used that brand before) but it could also be a number of things. Once in the double boiler it will smooth out, but it may never quite whip the same (unless chilled for quite a while maybe). how did it turn out in the end? xx

  18. Louise on June 29, 2020 at 8:20 pm

    Love this recipe. Was just wondering could you use freeze dried raspberries in the cheese cake filling rather that fresh raspberries?

  19. Alison on May 28, 2020 at 9:28 pm

    Hi Jane! Love your website! I made this yesterday but it was a bit bitter. I would have liked it a bit sweeter. Do you think i just added too much lemon juice? I used 2 like it said to but maybe they were too big. If i had noticed before i had finished mixing, would it have helped to add more icing sugar? Thanks

    • Jane's Patisserie on May 29, 2020 at 9:13 am

      It could be the lemons you used – but also personal taste preferences if that makes sense!! You could add more sugar to counter it xx

  20. Marwa on May 20, 2020 at 4:21 pm

    5 stars
    Hi Jane, could i swap the raspberries for blueberries?
    LOVE your recipes!! Trying out your biscoff cheesecake today😃

    • Jane's Patisserie on May 20, 2020 at 8:47 pm

      Yes you can!! x

    • Victoria on May 27, 2020 at 1:44 pm

      Hi Jane,

      Giving this recipe a go in a few days for a dinner party !
      Just would like to know with the double cream is that also thickened cream in (Australia) ?

    • Jane's Patisserie on May 27, 2020 at 6:27 pm

      Hey! So according to google, your thickened cream has about 35% fat, whereas our double is 48% – so because it’s a bit less, you may want to whip the cream separately first and then fold into the mix – just to make sure it’s thick as the cream isn’t as fatty! X

  21. Rachel Coles on May 19, 2020 at 10:30 pm

    5 stars
    Absolutely loved this cheesecake. It was so light almost like a mousse. Will definitely be showcasing this one once lockdown is over. Love your recipes would definitely be interested in buying a book if you released one..

  22. Eilish on May 17, 2020 at 7:24 pm

    5 stars
    3rd cheesecake I’ve made from your site and it’s the best so far. Light and fresh and just the right amount of zing.
    Thank you for sharing. x

  23. Anne on May 4, 2020 at 2:39 pm

    5 stars
    Delicious cheesecake, made mine with a mixture of cream cheese and mascarpone.

  24. Kayleigh on May 4, 2020 at 11:11 am

    4 stars
    Made this cheesecake for the first time after making your vanilla cheesecake the previous week. Great recipe, although the lemon flavour didn’t come through so well. I was sceptical about how it would set, the mixture was thick and like meringue but seemed a lot creamier than usual when cut into slices.

    • Jane's Patisserie on May 4, 2020 at 11:22 am

      This one will be more creamy due to the raspberries in the mix, but baked cheesecakes are definitely the way to go if you prefer classic cheesecake texture! x

  25. Joanna Howell on April 30, 2020 at 11:34 am


    Just making my second cheesecake – how do you stop the base sticking to the base? It was set beautifully but I couldn’t get if off the base in one piece.

    Thanks. Jo

    • Jane's Patisserie on April 30, 2020 at 1:20 pm

      I generally run a knife around underneath to loosen it from the base!

    • Yasmin on July 18, 2022 at 1:15 pm

      I have followed the instructions completely but my filling wont thicken at all . What can i do to help this please ? Dont want to add to my base and it not set . Its really runny
      Thankyou x

    • Jane's Patisserie on July 26, 2022 at 2:38 pm

      Hiya! Try whipping the cream separately, then adding to your mix. Hope this helps! x

  26. Clare on November 4, 2019 at 3:13 pm

    Hi, I made this at the weekend and it was delicious, however the base was a bit soft as I think juice from the raspberries seeped through – is there anything I should have done to prevent this?
    It’s happened once before with a fruity cheesecake, but never with the chocolatey ones.
    It didn’t effect the taste – just didn’t look as good 🙂
    Thank you

    • Sam on January 18, 2023 at 5:33 pm

      Just wondering if I can use castar sugar instead of icing sugar?

    • Jane's Patisserie on January 30, 2023 at 11:19 am

      Hiya! For the best results, sadly not! Hope this helps x

  27. S Carson on October 9, 2019 at 1:31 pm

    Jane going to make this at weekend for guests who own hotel!
    Will be using electric hand whisk so how long do you suggest whisking mixture for 5-10mins ???
    Thank you

    • Jane's Patisserie on October 9, 2019 at 2:45 pm

      It’s impossible to give a time I’m afraid – just whisk and stir a bit with a spatula to check the thickness and continue!

    • Sandra on October 12, 2019 at 12:23 pm

      Hi Jane made cheesecake last night and felt whipped it plenty but it hasn’t set as I would expect.
      How long would you put cheesecake in freezer for prior to serving as don’t want it to taste overly chilled/frozen.

    • Jane's Patisserie on October 12, 2019 at 7:12 pm

      It’s really hard to say in all honesty as it will freeze from the outside in, so it probably won’t be completely even if you don’t want it in there too long. I would say an hour or so?

    • Sandra on October 15, 2019 at 5:05 pm

      Cheesecake was delicious Jane .
      Hour or two in freezer helped.
      Going to be trying some more !
      Thanks for advice

    • Suzie on July 27, 2020 at 3:55 pm

      Hi Jane,
      I often have issues with no bake cheesecakes not setting very well.
      Can gelatine be used for this recipe to help it set more firm?

    • Jane's Patisserie on July 27, 2020 at 6:01 pm

      Yes it can! The best thing to do is follow the packet instructions for the amount you will need (As it can vary) and dissolve into water and then mix in!

  28. Clare on August 15, 2019 at 10:12 am

    Hi Jane, can I first say that I love your website and recipes?! Huge fan here! 😁
    I live in the Netherlands and we have 2 kinds of cream cheese here. We have Philadelphia in a tub (it’s the same as in the UK) and we have blocks of 100 gr (I think it’s firmer). Can I use the Philadelphia?

  29. Ellen on August 5, 2019 at 9:22 am

    5 stars
    Made this at the weekend, and it was delicious! I used hobnobs instead for the base, but it still worked well. This was the first cheesecake recipe of yours that I’ve made, and I’ll definitely be making more in the future!

    • Jane's Patisserie on August 5, 2019 at 1:10 pm

      Awh thats lovely, so glad you liked it!

  30. Evelyn on August 3, 2019 at 8:20 pm

    Hi there, I’ve just made this and feel that the mixture is runnier than it should be. I did exactly as it is on the recipe with cream cheese was nearer 600 than 500g. Should this set ok ? I haven’t put the raspberries in yet as I am wondering should I start again ?? Also made the mint aero fudge and that perfect ! Love it !

    • Jane's Patisserie on August 4, 2019 at 8:57 am

      The weight of cream cheese shouldn’t have mattered – you can use 600 or 500 easily! It might purely be that it wasn’t whipped up enough! It’s impossible to be able to give you a firm answer as I haven’t seen it, but I’m sure it’ll be fine. If it is a little soft set after, just put it in the freezer for a little while before serving!

  31. Nimmi on July 19, 2019 at 7:49 am

    Hi Jane
    I made my cheesecake last night. Looks great but it hasn’t fully set like a cheesecake should be. I used all the correct ingredients. I’m serving it tomorrow afternoon so when should I put it in the freezer and how long for?

    • Jane's Patisserie on July 19, 2019 at 8:06 am

      If it hasn’t set, it wasn’t whipped up thick enough. A couple of hours should be fine in the freezer though!

  32. Nimmi on July 18, 2019 at 10:37 am

    Hi Jane. Your recipes are amazing. I’ve tried a fair few and I hear nothing but compliments 😀 Just a quick question, could I make the cheesecake on a Thursday and refrigerate it overnight to Friday ready to serve on Saturday afternoon? If so, which is the best way to keep it covered or stored? Thank you

    • Jane's Patisserie on July 18, 2019 at 10:41 am

      Hiya! Yeah that’s absolutely fine – all cheesecakes need to be kept in the fridge as they contain fresh ingredients – and I usually put them on a plate and then in a tin once they’ve set!

  33. Caroline on May 22, 2019 at 12:58 pm

    Hi I have a 10” tin how much would I have to increase the recipe to?? Thanks x

    • Jane's Patisserie on May 22, 2019 at 2:19 pm

      I would use 1.6x the recipe for a 10″ tin! x

  34. Yusuf on May 15, 2019 at 8:14 pm

    Hi I have a 23cm tin would the recipe work out well or I need to increase the quantities?
    Such a fan of your recipes

    • Jane's Patisserie on May 15, 2019 at 8:56 pm

      For a 9″ tin you need to use 1.3x the recipe for the tin to be full!

  35. Kam on May 10, 2019 at 11:23 am

    Thank you. I just didn’t want a runny mixture hence me asking
    So the cheesecake will set just fine with 500g and/or 600g cream cheese? I shall use 500g as that’s what I have used for your previous recipes and it’s worked a treat!

  36. Laura on May 9, 2019 at 12:11 pm

    Can this be frozen?

  37. Kam on May 8, 2019 at 11:36 am

    Hello! I see you have written 500g-600g of cream cheese…is it either or? Will this not affect the consistency of the filling? Thank you!

    • Jane's Patisserie on May 8, 2019 at 3:13 pm

      It can be either or – package sizing varies, which is why it’s there.

  38. Jane Stuppi on May 6, 2019 at 5:13 am

    Can’t wait to try all these delicious deserters.

  39. Karin Anderson on May 4, 2019 at 6:50 pm

    Looks delicious as usual. I do admire your ability to turn any ole cookie, chocolate or candy bar etc. into a gorgeous cheesecake 🙂

    • Jane's Patisserie on May 5, 2019 at 8:37 am

      Awwh thank you!!

    • Katie on October 26, 2019 at 12:15 pm

      Hi Jane! I’ve used so many of your recipes (including cheesecakes) and this one just didn’t set and I don’t know why. My feeling was it was the lemon juice making it too liquid-y, but could it be that I didn’t whip enough? I’m always scared to over-whip! Thanks!

    • Jane's Patisserie on October 26, 2019 at 4:01 pm

      It most likely is the mixture not being whipped up enough! The lemon juice shouldn’t affect it, as it can often help the cheesecake set!

  40. ellameylin on May 4, 2019 at 2:55 pm

    This looks so yummy!

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