Our No Bake Strawberry Cheesecakes were so popular, I had to add a new flavor version! These Raspberry Lemon No Bake Mini Cheesecakes are a fresh take on this classic summery combination.
No-Bake Raspberry Cheesecake Recipe
I love a great no-bake dessert recipe during the summer.
Not only do we want to be outside enjoying the sun and fresh air, we’re often entertaining in the evenings and the last thing I want when it’s sticky hot outside is to turn on the oven inside.
These no bake raspberry lemon cheesecakes are perfect at the end of a hot summer day. They remind me of a raspberry lemonade, but are oh so much more satisfying!
Rich, tangy cheesecake with a fresh and bright raspberry lemon flavor, a light graham cracker crust, and of course, a decadent topping of whipped cream and fresh raspberries.
You can swap out the plain graham cracker crumbs for chocolate cookie crumbs or crushed vanilla wafers, and lime would also pair deliciously with the raspberry.
It’s also an easy recipe for the kids to help make (and bonus: if you’re making it in the summer, it’s a great way to help them practice their math skills and reading comprehension.)
Can these mini cheesecakes be frozen? Yes, although I think they are definitely best enjoyed fresh and soon after making. These mini cheesecakes can be frozen in air-tight, freezer-safe containers for up to 3 months. (This set of freezer containers is a crazy bargain.)
What if my cheesecake doesn’t set up? Because the liquid content of your raspberry puree can vary based on the raspberries used, your cheesecake may require a lower raspberry puree to cream cheese and icing sugar ratio. If you notice that your raspberry puree is a bit too thin (compared to what you see in our pictures or recipe video) you can cook it on medium heat for 5 minutes and then refrigerate to help thicken. You can also add a small amount of gelatin (about 1 teaspoon) to the raspberry puree.
Can I use frozen raspberries in this recipe? Absolutely, just let them come to room temperature first before pureeing. You will likely need to reduce the water content by cooking on the stove for about 5 minutes. Let the puree cool completely before continuing with the rest of the recipe.
What if my raspberries lack flavor? Under-ripe, flavorless fruit will not add a great flavor to this recipe. In this case, I would recommend either swapping fresh raspberries for a store-bought raspberry puree or adding some raspberry flavor extract.
Check out our quick how-to recipe video and then don’t forget to scroll down to grab your free printable recipe:
No-Bake Raspberry Cheesecake Ingredients
- Raspberry puree, strained
- Cream cheese
- Cool whip (or real whipped cream)
- Powdered icing sugar, sifted
- Crushed graham cracker crumbs
- Whipped cream, optional garnish
Scroll down to the printable recipe card for full measurements.
Tip: while I served this recipe in cups, it will set up well in a pie plate if you prefer – you will need to add butter to the graham crackers to form a crust or swap it for a pre-made graham cracker pie crust.
Kitchen Tools You May Find Helpful
- Electric mixer – this is a great hand mixer if you don’t want to make the investment into a stand mixer
- Fine mesh sieve
- Measuring cups and spoons
- Hand-held blender or regular smoothie-style blender
- Piping bag <– a basic piping set will have all you need
- Individual cups or pie plate <– I used these and they come with lids, too!
- Sharp kitchen knife
- Cutting board
- Micro-pane grater
How to Make No Bake Raspberry Cheesecake
Puree raspberries and push through a fine mesh strainer to remove seeds
In a large bowl combine cream cheese and raspberry puree.
Slowly add powdered icing sugar and mix until light and fluffy, about 2 minutes.
Fold cool whip into raspberry mixture until completely combined.
Add the lemon juice and lemon zest and fold in gently.
The cheesecake filling should have the consistency of a smooth frosting. If it seems too thin, add more cream cheese and icing sugar.
Evenly distribute graham cracker crumbs in the bottom of 6 small jars or glasses.
Distribute the cheesecake mixture evenly into jars on top of graham cracker crumbs, cover and refrigerate 3 hours or overnight.
Top with raspberries, a slice of lemon & canned whipped cream.
Grab your free printable for our easy raspberry lemon cheesecake recipe:
- 1 cup raspberry puree, strained
- 12 oz. cream cheese
- 1 1/2 cups cool whip (or real whipped cream)
- 1/2 cup powdered icing sugar, sifted
- Zest and juice of 1 lemon (approximately 2 teaspoons zest and 1 1/2 Tablespoons lemon juice)
- 1 cup crushed graham cracker crumbs
- 12 raspberries
- Whipped cream, optional garnish
- Puree raspberries and push through a fine mesh strainer to remove seeds
- In a large bowl combine cream cheese and raspberry puree.
- Slowly add powdered icing sugar and mix until light and fluffy, about 2 minutes.
- Fold cool whip into raspberry mixture until completely combined.
- Add the lemon juice and lemon zest and fold in gently.
- Evenly distribute graham cracker crumbs in the bottom of 6 small jars or glasses.
- Distribute the cheesecake mixture evenly into jars on top of graham cracker crumbs, cover and refrigerate 3 hours or overnight.
- Top with raspberries, a slice of lemon & canned whipped cream.
Amount Per Serving: Calories: 429Total Fat: 26gSaturated Fat: 16gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 58mgSodium: 249mgCarbohydrates: 46gFiber: 3gSugar: 34gProtein: 5g
Sugar, Spice and Glitter uses an auto-generate nutrition calculator. Nutrition information isn’t always accurate unless analyzed in a scientific lab, so these should be considered more of a guideline than medical information.
These mini raspberry cheesecakes are the perfect easy summer dessert, whether you are entertaining or just want something special at the end of a hot day.