Lemon Raspberry Cheesecake!
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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!
Base
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.
Filling
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!
Raspberries
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
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 (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 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.
Notes
- 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!
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J x
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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
Just wondering if I can use castar sugar instead of icing sugar?
Hiya! For the best results, sadly not! Hope this helps x
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!
Super easy and quick to make no-bake cheese cake with a tangy flavor.
To prepare at least 6hours prior to serving!
Not too sweet, creamy, a chill dessert to enjoy (both because of its ease to prepare, but also as it’s nice and refreshing)!
A 20cm tin was a little small (I went for the max amount of full fat cream: 600g) and it filled the tin over the top, which resulted in *very* generous serving sizes). Nothing the guests complained about!
Next time I might use a wider tin and/or reduce the amount of cream and digestive biscuits a little to achieve a slightly thinner bottom crust and serving sizes.
I added some gelatin 5,5sheets, as the full fat cream here is 30% fat instead of the 40% required in the recipe. To do so I gently heated the lemon juice (not until boiling!) and added it in there (maybe there is a better time to do so?).
The final texture was firm and the servings stood nicely in the place. But maybe I should try reducing to 4sheets next time to see the difference?
I also added lemon zests to the cake base (not as a decoration).
Thank you for this lovely desert that made my day!
This looks so yummy!
Thank you so much!!