Summer is for no-bake desserts like this luscious No-Bake Lemon Raspberry Cheesecake! When it’s hot outside and that sweet tooth craving hits, I’ve got you covered with this easy, cool treat!
I find myself making lots of no-bake desserts when the temps outside are soaring. You know I love me some homemade cookies, but if I can avoid heating up my house, I will! Especially since our swamp cooler isn’t currently working.
I’ve always thought that lemon and raspberry were a match made in heaven. So I knew I needed to put together a no-bake confection with that winning flavor combo! This dessert is soooo dreamy! You’re going to be oooohhhing and aaaahhhhhing with every bite you take!
The crust is made with Lemon Creme Oreo’s. Have you tried them? Talk about incredible! It took every ounce of willpower I could muster to not eat all of them before I made this treat! I love that the crust to cheesecake ratio is about 1:1. Trust me, you’re going to welcome the thick cookie crust! The no-bake cheesecake layer is infused with fresh-squeezed lemon juice for the perfect zing of citrus! And then the raspberry topping comes in at the end to sweeten the deal even more.
You’re going to be crazy for this one! It makes an 8″x8″ pan, so you may need to double the recipe and make two 8″x8″‘s if you’re planning on feeding the masses at a summer potluck. Each piece includes the perfect balance of lemon and raspberry with irresistible creamy and crunchy textures! This fluffy cheesecake is unbeatable! I can’t wait for you to try it!
No-Bake Lemon Raspberry Cheesecake
Ingredients
- Crust:
- 1 pkg. 15.25 oz Lemon Creme Oreos, crushed finely (I used a blender for mine)
- 6 Tbsp. butter melted
- Cheesecake Portion:
- 1 block 8 oz cream cheese, softened
- 2 Tbsp. freshly-squeezed lemon juice
- 1 3/4 c. powdered sugar
- 1 c. heavy whipping cream whipped with a mixer until soft peaks form
- Raspberry topping:
- 6 oz. fresh raspberries
- 1 to 2 Tbsp. sugar depending on if you want it to be on the tart side or sweeter
Instructions
- Line an 8"x8" baking dish with parchment paper so it hangs over the edges.
- Blend Lemon Oreos in a blender until fine crumbs remain. Add 6 Tbsp. melted butter and stir until crumbs are fully coated. Press into parchment-paper lined 8"x8" pan. Place it in the freezer while you make the cheesecake layer so the crust can solidify.
- Prepare the raspberry topping now. Mash the fresh raspberries with 1 Tbsp. sugar and let it sit while you make the cheesecake portion.
- For the cheesecake portion, cream together softened cream cheese, fresh lemon juice and powdered sugar in the bowl of an electric mixer until smooth and creamy. Whip the heavy cream by itself in a separate bowl until soft peaks form, then fold the whipped cream into the cream cheese portion completely. Pour and spread over crust.
- Spread the raspberry sauce over the cheesecake layer. Use a butter knife to swirl the raspberry sauce into the cheesecake layer a little bit, if you'd like. Cover and refrigerate for around 4 hours so cheesecake can set up.
For other yummy desserts like this, be sure to check out this Lemon-Raspberry Bundt Cake and this Lemon-Raspberry Monkey Bread! So good!
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