May 4, 2019
Lemon Raspberry Cheesecake!
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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
Lemon & Raspberry Cheesecake!
Ingredients
Biscuit Base
- 300 g Digestives
- 150 g Unsalted Butter/Stork (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
Decoration
- 150 ml Double Cream
- 2 tbsp Icing Sugar
- Fresh Raspberries
- Lemon Zest
- Freeze Dried Raspberries
Instructions
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 till 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 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.
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.
Notes
- 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 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
Yes you can use ginger nuts – use 90-100g of melted butter!
Hi, love your recipes! Is it possible to freeze this cheesecake once made?
Hiya! Yes x
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.
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
Hi!!
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!
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
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.
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
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
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
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
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!)
Would you recommend halving the recipe if you were to make 12 mini cheesecakes? Thanks x
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
Hi Jane
Can you freeze this cheesecake ?
Thanks
Yes you can! x
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
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
Love this recipe. Was just wondering could you use freeze dried raspberries in the cheese cake filling rather that fresh raspberries?
Hey! Yes you definitely could x
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
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
Hi Jane, could i swap the raspberries for blueberries?
LOVE your recipes!! Trying out your biscoff cheesecake today😃
Yes you can!! x
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) ?
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
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..
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
AH yay! So glad you liked it! x
Delicious cheesecake, made mine with a mixture of cream cheese and mascarpone.
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.
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
Hi
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
I generally run a knife around underneath to loosen it from the base!
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
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
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!
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.
Thanks
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?
Cheesecake was delicious Jane .
Hour or two in freezer helped.
Going to be trying some more !
Thanks for advice
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?
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!
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?
Thanks!
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!
Awh thats lovely, so glad you liked it!
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 !
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!
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?
If it hasn’t set, it wasn’t whipped up thick enough. A couple of hours should be fine in the freezer though!
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
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!
Hi I have a 10” tin how much would I have to increase the recipe to?? Thanks x
I would use 1.6x the recipe for a 10″ tin! x
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!!
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!
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!
This looks so yummy!
Thank you so much!!