No-Bake Raspberry Lemon Swirl Cheesecake
Enjoy a creamy and tangy No-Bake Raspberry Lemon Swirl Cheesecake that is perfect for any occasion. This easy-to-make, refreshing dessert combines vibrant raspberry flavors with zesty lemon in a smooth, dreamy cheesecake—no oven needed. It features a buttery graham cracker crust, silky cream cheese filling with lemon brightness, and a visually stunning raspberry swirl that is both delightful and elegant.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 20 minutes (including chilling time)
- Yield: 8 servings 1x
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Gluten Free (use gluten-free crackers for crust)
Ingredients
Scale
Crust
- 1 1/2 cups graham cracker crumbs
- 6 tablespoons melted butter
Cheesecake Filling
- 16 oz (450 g) cream cheese, room temperature
- 1 cup powdered sugar
- 1/2 cup sour cream, room temperature
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 1 cup heavy cream or whipped cream
Raspberry Swirl
- 1 cup fresh raspberries or raspberry puree
- 1–2 tablespoons powdered sugar (optional, for sweetening raspberry puree)
Optional
- 1 teaspoon unflavored gelatin (for firmer filling)
Instructions
- Prepare the Crust: Mix graham cracker crumbs with melted butter until the mixture resembles wet sand. Press the mixture firmly into the bottom of a springform pan or glass dish to create an even crust layer. Chill in the refrigerator while preparing the filling to set the crust.
- Make the Cheesecake Filling: Beat the room temperature cream cheese until smooth and fluffy. Gradually add the powdered sugar, sour cream, lemon zest, and lemon juice, mixing until fully combined and silky. In a separate bowl, whip the heavy cream until soft peaks form. Gently fold the whipped cream into the cream cheese mixture to keep the texture light and airy.
- Prepare the Raspberry Swirl: Puree fresh raspberries and strain to remove seeds if desired. Sweeten gently with powdered sugar if preferred. Spoon dollops of raspberry puree over the cheesecake filling, then use a skewer or knife to swirl the raspberry throughout the filling, creating a beautiful pattern.
- Chill to Set: Cover the cheesecake and refrigerate for at least 4 hours, preferably overnight, to allow it to firm up and for the flavors to meld beautifully.
Notes
- Use room temperature cream cheese and sour cream for a smooth, lump-free filling.
- Chill the crust well to prevent sogginess and maintain crunch.
- Fresh raspberries provide the best flavor and color for the swirl.
- Fold whipped cream gently to preserve the light, airy texture.
- If using gelatin, dissolve it properly and mix quickly to avoid clumps.
Nutrition
- Serving Size: 1 slice (1/8 of cheesecake)
- Calories: 350 kcal
- Sugar: 25 g
- Sodium: 150 mg
- Fat: 26 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 75 mg
Keywords: no-bake, cheesecake, raspberry swirl, lemon, dessert, easy, creamy, gluten free, summer dessert