If you’re craving something luscious, refreshing, and delightfully easy, this No Bake Raspberry Lemon Swirl Cheesecake is certain to steal the show. Picture a silky, citrus-laced cheesecake with a tangy raspberry swirl dancing through every creamy bite—all anchored on a buttery graham cracker crust. With zero oven time and a fuss-free method, it’s the perfect treat when you want maximum wow-factor with minimum effort. Whether you’re hosting a sunny backyard get-together or just need a sweet pick-me-up, this is the recipe you’ll want to make again and again!
Ingredients You’ll Need
Every ingredient for this No Bake Raspberry Lemon Swirl Cheesecake serves a delicious purpose. From the rich cream cheese to the tart raspberries, each component layers on flavor and makes the final dessert sing. Here’s what you’ll need, and why you shouldn’t skip a single step!
- Graham cracker crumbs: These create the classic, crunchy foundation for your crust and offer a toasty warmth that balances all the creamy goodness.
- Unsalted butter, melted: Butter brings the crumbs together, ensuring your crust holds its shape and tastes decadently rich.
- Granulated sugar: Just a little is mixed into the crust for sweetness and texture.
- Cream cheese, softened: The star of the cheesecake, lending that signature tangy, smooth base everyone loves.
- Powdered sugar: This fine sugar sweetens the filling without any grittiness, perfect for a silky texture.
- Heavy whipping cream: Whipping this brings a dreamy lightness to the filling, making your cheesecake fluffy and airy.
- Lemon juice: Fresh lemon juice brightens the whole dessert with zesty, citrusy notes.
- Lemon zest: For an extra punch of lemon fragrance and flavor that cuts through the richness.
- Vanilla extract: Adds warmth and rounds out the tangy-cheesy essence of the filling.
- Fresh or frozen raspberries: Either works beautifully to create that gorgeous magenta swirl and a burst of tart fruitiness.
- Sugar (for the raspberry swirl): Sweetens the berries and helps them break down into a sumptuous sauce.
- Lemon juice (for the swirl): Lifts the berries’ flavor and enhances their natural tang.
How to Make No Bake Raspberry Lemon Swirl Cheesecake
Step 1: Prepare the Graham Cracker Crust
Start by mixing the graham cracker crumbs, melted butter, and granulated sugar in a bowl until the crumbs are fully coated and resemble wet sand. Press this mixture into the bottom of a 9-inch springform pan, using the bottom of a glass or measuring cup to pack it in tightly. Place the pan in the refrigerator while you move on, so the crust has time to firm up and take shape.
Step 2: Make the Raspberry Swirl Sauce
Combine the raspberries, sugar, and lemon juice in a small saucepan over medium heat. Simmer the berries, stirring occasionally, until they’ve broken down and thickened, about 5 minutes. For a smoother swirl, pour the sauce through a fine mesh strainer to remove seeds, then let it cool completely—you want this vibrant sauce to be ready to ripple through your cheesecake!
Step 3: Whip the Cream Cheese Filling
In a large bowl, beat the softened cream cheese with the powdered sugar until it’s perfectly smooth and creamy. Add in the lemon juice, lemon zest, and vanilla extract, continuing to beat until everything is well blended. This is where the cheesecake gets its signature flavor—so make sure it’s velvety and luscious!
Step 4: Fold in the Whipped Cream
Whip the heavy whipping cream in a separate bowl until stiff peaks form. This step is key for that delightfully airy, mousse-like texture. Gently fold the whipped cream into the cream cheese mixture in batches, being careful not to deflate the mixture. You’ll end up with a cloud-like, lemony filling you’ll want to eat by the spoonful!
Step 5: Assemble the Cheesecake
Pour the cream cheese mixture over the chilled crust in your springform pan, smoothing the top with a spatula. Drop spoonfuls of cooled raspberry sauce on top, then use a butter knife or skewer to swirl them into the cheesecake, creating a marbled masterpiece. Cover the pan and refrigerate for at least 6 hours (overnight is even better) so it sets up perfectly.
How to Serve No Bake Raspberry Lemon Swirl Cheesecake
Garnishes
For a fresh and vibrant finish, scatter extra raspberries and a sprinkle of lemon zest over the chilled cheesecake just before serving. You can also add a dollop of whipped cream or a few mint leaves for an inviting touch that makes every slice look straight out of a bakery.
Side Dishes
This cheesecake pairs beautifully with a crisp glass of lemonade or an iced herbal tea. For a special occasion, serve alongside a basket of fresh berries or a fruit salad to echo the dessert’s summery flavors without overwhelming the star of the show.
Creative Ways to Present
You can turn this cheesecake into adorable mini-individual servings using ramekins or mason jars. Or, slice and plate each piece with a drizzle of extra raspberry sauce and a lemon twist. For a party, try cutting the cheesecake into squares for bite-sized canapés perfect for a dessert tray.
Make Ahead and Storage
Storing Leftovers
Leftover No Bake Raspberry Lemon Swirl Cheesecake stores perfectly in the refrigerator. Keep it covered with plastic wrap or foil directly in the springform pan or transfer slices to an airtight container. It will stay fresh and delicious for up to 4 days, making it a fantastic make-ahead treat for busy weeks or special occasions.
Freezing
If you want to save your cheesecake for later, you can absolutely freeze it. After the cheesecake has set in the fridge, slice it and wrap individual portions tightly in plastic wrap and foil. Place the slices in a freezer-safe container. They’ll keep well for up to 1 month. Thaw them in the refrigerator overnight before serving for best texture and flavor.
Reheating
There’s no need to reheat a no-bake cheesecake! Simply remove from the fridge or freezer and allow it to soften slightly for a perfectly creamy bite. If serving from the freezer, let slices thaw in the fridge for several hours or overnight.
FAQs
Can I use store-bought raspberry sauce for the swirl?
Yes, you can use a high-quality store-bought raspberry sauce if you’re short on time! Just make sure it’s thick enough to swirl through the cheesecake and isn’t overly sweet, so the bright lemon flavor still shines.
What if I don’t have a springform pan?
If you don’t own a springform pan, you can use a regular 9-inch cake pan lined with parchment, leaving an overhang so you can lift out the cheesecake once it’s set. Mini loaf pans or individual ramekins also work for creative single-serve options.
Is it possible to make this cheesecake gluten-free?
Absolutely! Just substitute gluten-free graham crackers for the crust. All the other ingredients are naturally gluten-free, so you can serve this dessert to friends with dietary restrictions without worry.
Can I make this No Bake Raspberry Lemon Swirl Cheesecake ahead of time?
This recipe is perfect for making ahead. In fact, the texture improves with a good overnight chill, giving the cheesecake extra time to firm up and the flavors to meld beautifully. Just hold off on garnishing until right before you serve.
How do I get clean, neat slices when serving?
For professional-looking slices, run a large, sharp knife under hot water, wipe it dry, then slice into the cheesecake, wiping the blade between each cut. The chilled, firm texture of this No Bake Raspberry Lemon Swirl Cheesecake makes it easy to cut perfectly smooth portions.
Final Thoughts
I hope you’re as excited as I am to make this No Bake Raspberry Lemon Swirl Cheesecake part of your dessert repertoire. It’s creamy, tangy, and bursts with gorgeous summer flavors in every bite. Dive in and treat yourself—you’re about to fall in love with a new favorite!
Print
No Bake Raspberry Lemon Swirl Cheesecake Recipe
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Total Time: 6 hours 25 minutes (including chilling time)
- Yield: 12 servings
- Category: Dessert
- Method: No-Bake, Chilling
- Cuisine: American
- Diet: Non-Vegetarian
Description
Indulge in the refreshing flavors of summer with this delightful No Bake Raspberry Lemon Swirl Cheesecake. Creamy, tangy, and bursting with fruity goodness, this easy-to-make dessert is perfect for any occasion.
Ingredients
For the crust:
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 2 tablespoons granulated sugar
For the filling:
- 16 ounces cream cheese, softened
- 1 cup powdered sugar
- 1 cup heavy whipping cream
- 1/4 cup lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
For the raspberry swirl:
- 1 cup fresh or frozen raspberries
- 2 tablespoons sugar
- 1 teaspoon lemon juice
Instructions
- Prepare the crust: In a bowl, combine graham cracker crumbs, melted butter, and sugar. Press the mixture firmly into the bottom of a 9-inch springform pan. Chill in the refrigerator while preparing the filling.
- Create the raspberry swirl: Cook raspberries, sugar, and lemon juice in a small saucepan over medium heat until thickened, about 5 minutes. Strain to remove seeds if desired, then cool completely.
- Make the filling: Beat the cream cheese and powdered sugar until smooth. Add lemon juice, zest, and vanilla, mixing until creamy. In a separate bowl, whip the heavy cream to stiff peaks, then gently fold into the cream cheese mixture.
- Assemble the cheesecake: Pour the filling over the chilled crust. Drop spoonfuls of raspberry sauce over the top and swirl with a knife to create a marbled effect. Cover and refrigerate for at least 6 hours, or overnight, until set.
Notes
- For easier slicing, chill the cheesecake well before serving.
- Garnish with extra raspberries and lemon zest for a fresh look.
- This cheesecake keeps well refrigerated for up to 4 days.
