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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!

A Sweet, Delicious and Divine No-Bake Lemon Raspberry Cheesecake! 
4.84 from 6 votes
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

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

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! 
Nutrition Facts
Lemon & Raspberry Cheesecake!
Amount Per Serving
Calories 517 Calories from Fat 360
% Daily Value*
Fat 40g62%
Saturated Fat 23g144%
Cholesterol 124mg41%
Sodium 269mg12%
Potassium 160mg5%
Carbohydrates 34g11%
Fiber 2g8%
Sugar 19g21%
Protein 5g10%
Vitamin A 1430IU29%
Vitamin C 6.8mg8%
Calcium 80mg8%
Iron 1.3mg7%
* These are only estimates and can vary dependant on brands of ingredients and serving sizes.

Enjoy!

Find my other Recipes on my Recipes Page!

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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.

About Author

Hiya! I'm Jane, and I adore baking, cooking and all things delicious. I'm also partial to homewares, lifestyle posts and more!

53 Comments

  • Tina
    August 24, 2020 at 9:59 am

    Hi Jane

    Can you freeze this cheesecake ?

    Thanks

    Reply
  • Collette
    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

    Reply
    • Jane's Patisserie
      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

  • Louise
    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?

    Reply
  • Alison
    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

    Reply
    • Jane's Patisserie
      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

  • Marwa
    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😃

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

      Yes you can!! x

    • Victoria
      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
      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

  • Rachel Coles
    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..

    Reply
  • Eilish
    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

    Reply
  • Anne
    May 4, 2020 at 2:39 pm

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

    Reply
  • Kayleigh
    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.

    Reply
    • Jane's Patisserie
      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

  • Joanna Howell
    April 30, 2020 at 11:34 am

    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

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

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

  • Clare
    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

    Reply
  • S Carson
    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

    Reply
    • Jane's Patisserie
      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
      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.
      Thanks

    • Jane's Patisserie
      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
      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
      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
      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!

  • Clare
    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?
    Thanks!

    Reply
  • Ellen
    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!

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

      Awh thats lovely, so glad you liked it!

  • Evelyn
    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 !

    Reply
    • Jane's Patisserie
      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!

  • Nimmi
    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?

    Reply
    • Jane's Patisserie
      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!

  • Nimmi
    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

    Reply
    • Jane's Patisserie
      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!

  • Caroline
    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

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

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

  • Yusuf
    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

    Reply
    • Jane's Patisserie
      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!

  • Kam
    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!

    Reply
  • Laura
    May 9, 2019 at 12:11 pm

    Can this be frozen?

    Reply
  • Kam
    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!

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

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

  • Jane Stuppi
    May 6, 2019 at 5:13 am

    Can’t wait to try all these delicious deserters.

    Reply
  • Karin Anderson
    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 🙂

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

      Awwh thank you!!

    • Katie
      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
      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!

  • ellameylin
    May 4, 2019 at 2:55 pm

    This looks so yummy!

    Reply

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