No-Bake Raspberry Lemon Swirl Cheesecake

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No-Bake Raspberry Lemon Swirl Cheesecake

A Refreshing, Tangy, and Elegant Summer Dessert

This No-Bake Raspberry Lemon Swirl Cheesecake is a stunning blend of tart lemon and sweet raspberries nestled in a creamy, smooth cheesecake filling—all atop a buttery graham cracker crust. It’s easy to make, requires no oven, and delivers a show-stopping presentation that’s perfect for warm-weather entertaining or when you crave a refreshing treat with minimal fuss.

Why You’ll Love This Recipe

  • No baking required – perfect for hot days
  • Beginner-friendly – simple ingredients and easy steps
  • Customizable – make it dairy-free, gluten-free, or use other fruits
  • Make-ahead – ideal for prepping the day before serving

Ingredients

Crust

  • 2 cups graham cracker crumbs (or digestive biscuits, crushed)
  • ½ cup unsalted butter, melted
  • 2 tablespoons granulated sugar (optional)

Cheesecake Filling

  • 16 oz (450 g) cream cheese, softened (room temperature)
  • 1 cup heavy whipping cream
  • ⅔ cup granulated sugar
  • ¼ cup fresh lemon juice (about 2 lemons)
  • 1 teaspoon lemon zest (optional, for extra tang)

Raspberry Swirl

  • 1½ cups fresh or frozen raspberries (thawed if frozen)
  • 1½ tablespoons sugar (adjust to taste)
  • 1 teaspoon lemon juice

Step-by-Step Instructions

1. Prepare the Crust

  1. In a bowl, combine graham cracker crumbs, melted butter, and sugar (if using).
  2. Mix until the texture resembles wet sand.
  3. Press mixture firmly into the bottom of a 9-inch springform pan.
  4. Chill in the refrigerator for at least 30 minutes to set.

2. Make the Raspberry Puree

  1. In a blender, puree the raspberries with sugar and lemon juice until smooth.
  2. Strain the puree through a fine sieve to remove seeds.
  3. Set aside to cool while preparing the filling.

3. Prepare the Cheesecake Filling

  1. In a large mixing bowl, beat softened cream cheese and sugar until smooth and creamy.
  2. Add lemon juice and lemon zest, and mix well.
  3. In a separate bowl, whip the heavy cream until soft peaks form.
  4. Gently fold the whipped cream into the cream cheese mixture until fully combined and fluffy.

4. Assemble the Cheesecake

  1. Pour the cheesecake filling onto the chilled crust and smooth the top with a spatula.
  2. Spoon small drops of raspberry puree on the surface.
  3. Use a toothpick or skewer to gently swirl the puree into the filling to create a marbled pattern. Don’t over-swirl to preserve the design.

5. Chill and Set

  • Cover with plastic wrap and refrigerate for at least 6 hours or preferably overnight to allow the cheesecake to fully set.

Serving Suggestions

  • Top with fresh raspberries, lemon slices or zest, and dollops of whipped cream.
  • Garnish with a sprig of mint or a drizzle of leftover raspberry sauce.
  • Serve with iced tea, sparkling lemonade, or fruit-infused water for a refreshing pairing.

Tips for Success

  • Use room-temperature cream cheese for a smooth texture.
  • Whip the cream separately before folding it into the mixture for extra lightness.
  • Strain the raspberry puree for a silky swirl with no seeds.
  • Chill thoroughly before slicing to avoid a soft center.

Variations

  • Berry Swap: Use strawberries, blueberries, or blackberries instead of raspberries.
  • Gluten-Free: Substitute graham crackers with almond flour or gluten-free cookies.
  • Dairy-Free/Vegan: Use plant-based cream cheese and whipped coconut cream, and vegan butter for the crust.

Storage Instructions

  • Refrigerator: Store tightly covered for up to 5 days.
  • Freezer: Freeze individual slices wrapped in plastic and foil for up to 2 months. Thaw overnight in the fridge before serving.

Nutritional Info (Approx. per slice)

  • Calories: 350–400
  • Protein: 6–8g
  • Fat: 28g
  • Carbohydrates: 25g
    Note: Values may vary with substitutions.

Frequently Asked Questions

Can I use frozen raspberries?
Yes, just thaw and drain them before pureeing.

How far in advance can I make it?
You can make it up to 2 days in advance. Wait to garnish until serving.

Why isn’t my cheesecake setting properly?
It may need more chilling time, or the cream wasn’t whipped properly. Ensure ingredients are combined gently and evenly.

Can I use a different pan?
A springform pan works best, but you can use a pie dish or square pan—just note slicing might be harder without removable sides.

Final Thoughts

This No-Bake Raspberry Lemon Swirl Cheesecake is as beautiful as it is delicious. Whether you’re making it for a picnic, potluck, or a lazy weekend treat, it’s guaranteed to impress with minimal effort. Bright, creamy, and packed with summer flavor—it’s a must-try no-bake dessert!

 

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