A Sweet, Delicious and Divine No-Bake Lemon Raspberry Cheesecake!
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?!
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.
Also, 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!
Let’s be honest, the ideal dream would be to produce a cheesecake recipe book, but alas. (Although, a cheesecake ebook is on the horizon!). 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 till 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
A Sweet, Delicious and Divine No-Bake Lemon Raspberry Cheesecake!
- 300 g Digestives
- 150 g Unsalted Butter/Stork (melted)
- 500-600 g Full-Fat Cream Cheese
- 100 g Icing Sugar
- 300 ml Double Cream
- Juice of 2 Lemons
- 300 g Raspberries
- 150 ml Double Cream
- 2 tbsp Icing Sugar
- Fresh Raspberries
- Lemon Zest
- Freeze Dried Raspberries
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 till combined well.
Press the biscuit mixture into the bottom of a 20cm/8" Deep Springform Tin and leave to the side for now.
Add your Cream Cheese and Icing Sugar to a bowl, and whisk till smooth. I use my Kitchenaid stand mixer!
Add in your Double Cream, and whisk again till 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.
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 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!
Enjoy!
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J x
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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
For a 9″ tin you need to use 1.3x the recipe for the tin to be full!
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!
Can this be frozen?
Yes!
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!
It can be either or – package sizing varies, which is why it’s there.
Can’t wait to try all these delicious deserters.
Looks delicious as usual. I do admire your ability to turn any ole cookie, chocolate or candy bar etc. into a gorgeous cheesecake 🙂
Awwh thank you!!
This looks so yummy!
Thank you so much!!