No-Bake Lemon & Raspberry Cheesecake
No-Bake Lemon & Raspberry Cheesecake
Ingredients
For the Base
- 300 g digestive biscuits or graham crackers
- 150 g unsalted butter, melted and cooled
For the Filling
- 500 g full-fat cream cheese
- 80 g caster sugar
- 1 lemon, zested
- 250 ml double cream, cold
- 55 ml lemon juice
- 5 tablespoons raspberry sauce
For the Topping
- as needed raspberry sauce, for drizzling
- 6 teaspoons lemon curd
For Decoration
- as needed whipped cream
- as needed fresh raspberries
- as needed lemon slices
Instructions
- 1
Place 300 g of digestive biscuits or graham crackers into a bag and crush them finely using a rolling pin. Transfer the crushed biscuits into a bowl.
⏱️ 5 min
- 2
Pour 150 g of melted and cooled unsalted butter over the crushed biscuits. Mix thoroughly with a spatula until all the biscuit crumbs are coated.
⏱️ 3 min
- 3
Press the biscuit mixture firmly into the bottom of a springform pan using the back of a spoon to create an even base.
⏱️ 5 min
- 4
In a separate bowl, add 500 g of full-fat cream cheese and 80 g of caster sugar. Grate the zest of 1 lemon into the bowl.
⏱️ 3 min
- 5
Using an electric hand mixer, beat the ingredients until they are smooth and well combined.
⏱️ 2 min
- 6
Add 250 ml of cold double cream and 55 ml of lemon juice to the mixture. Continue to beat with the electric hand mixer until the mixture becomes thick and creamy.
⏱️ 3 min
- 7
Drizzle 5 tablespoons of raspberry sauce over the cream cheese mixture. Gently swirl the raspberry sauce into the mixture with a spatula to create a marbled effect, without fully incorporating it.
⏱️ 2 min
- 8
Pour the prepared filling over the biscuit base in the springform pan. Use a spatula to smooth the top surface of the cheesecake.
⏱️ 2 min
- 9
Drizzle additional raspberry sauce on top of the cheesecake. Spoon 6 teaspoons of lemon curd over the cheesecake.
⏱️ 2 min
- 10
Using a skewer or a thin utensil, gently swirl the raspberry sauce and lemon curd to create decorative patterns on the surface.
⏱️ 1 min
- 11
Cover the cheesecake with plastic wrap.
⏱️ 1 min
- 12
Place the cheesecake in the fridge to chill for at least 6 hours or overnight until it is firm.
⏱️ 360 min
- 13
Once chilled, remove the cheesecake from the springform pan.
⏱️ 1 min
- 14
Pipe whipped cream around the edges or on top of the cheesecake as desired.
⏱️ 1 min
- 15
Garnish with fresh raspberries and lemon slices.
⏱️ 1 min
- 16
Slice and serve.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
No-Bake Lemon & Raspberry Cheesecake
For the Base
- 300 g digestive biscuits or graham crackers
- 150 g unsalted butter, melted and cooled
For the Filling
- 500 g full-fat cream cheese
- 80 g caster sugar
- 1 lemon, zested
- 250 ml double cream, cold
- 55 ml lemon juice
- 5 tablespoons raspberry sauce
For the Topping
- as needed raspberry sauce, for drizzling
- 6 teaspoons lemon curd
For Decoration
- as needed whipped cream
- as needed fresh raspberries
- as needed lemon slices
Instructions
- 1
Place 300 g of digestive biscuits or graham crackers into a bag and crush them finely using a rolling pin. Transfer the crushed biscuits into a bowl.
⏱️ 5 min - 2
Pour 150 g of melted and cooled unsalted butter over the crushed biscuits. Mix thoroughly with a spatula until all the biscuit crumbs are coated.
⏱️ 3 min - 3
Press the biscuit mixture firmly into the bottom of a springform pan using the back of a spoon to create an even base.
⏱️ 5 min - 4
In a separate bowl, add 500 g of full-fat cream cheese and 80 g of caster sugar. Grate the zest of 1 lemon into the bowl.
⏱️ 3 min - 5
Using an electric hand mixer, beat the ingredients until they are smooth and well combined.
⏱️ 2 min - 6
Add 250 ml of cold double cream and 55 ml of lemon juice to the mixture. Continue to beat with the electric hand mixer until the mixture becomes thick and creamy.
⏱️ 3 min - 7
Drizzle 5 tablespoons of raspberry sauce over the cream cheese mixture. Gently swirl the raspberry sauce into the mixture with a spatula to create a marbled effect, without fully incorporating it.
⏱️ 2 min - 8
Pour the prepared filling over the biscuit base in the springform pan. Use a spatula to smooth the top surface of the cheesecake.
⏱️ 2 min - 9
Drizzle additional raspberry sauce on top of the cheesecake. Spoon 6 teaspoons of lemon curd over the cheesecake.
⏱️ 2 min - 10
Using a skewer or a thin utensil, gently swirl the raspberry sauce and lemon curd to create decorative patterns on the surface.
⏱️ 1 min - 11
Cover the cheesecake with plastic wrap.
⏱️ 1 min - 12
Place the cheesecake in the fridge to chill for at least 6 hours or overnight until it is firm.
⏱️ 360 min - 13
Once chilled, remove the cheesecake from the springform pan.
⏱️ 1 min - 14
Pipe whipped cream around the edges or on top of the cheesecake as desired.
⏱️ 1 min - 15
Garnish with fresh raspberries and lemon slices.
⏱️ 1 min - 16
Slice and serve.
⏱️ 1 min