From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
1/15
Warning0 allergens identified
No-Bake Lemon Raspberry Cheesecake
For the Crust:
For the Cheesecake Filling:
For the Raspberry Curd:
Instructions
1
Lightly grease or line with wax paper the bottom and sides of a 9-inch springform pan with non-stick spray. Mix together the graham cracker crumbs, sugar, and melted butter and firmly press into the bottom of the pan to form a crust. Refrigerate while making the filling.
2
Place the softened cream cheese, powdered sugar, lemon zest, and lemon juice in a large mixing bowl and beat with an electric mixer on high speed until smooth. Add the whipping cream and instant pudding mix and continue mixing, starting on low speed and increasing to high for 1-2 minutes or until the mixture is fluffy and whipped.
3
Spread the filling over the prepared crust, smoothing out the top with a spatula. Refrigerate while you make the raspberry curd layer.
4
Combine the raspberries, white sugar, lemon zest, and lemon juice in a saucepan. Bring to a simmer over medium heat and cook until the raspberries are broken down. Remove from the heat, strain out the seeds * at this point if desired, and let cool until just warm.
5
Once the mixture has cooled down, whisk in the egg and cornstarch until smooth. Return to the stove and cook over medium heat again while whisking until the mixture boils for about 2 minutes and thickens. Remove from the heat and immediately whisk in the butter until it is completely melted and incorporated. Let cool fully.
6
Pour the cooled raspberry curd over the cheesecake filling layer and smooth out the top. Return to the refrigerator to chill until ready to serve - at least 4 hours of chilling time total.
My Calorie Intake
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Tips & Tricks (5)
- Room Temperature Cream Cheese is Essential 🧈Soften cream cheese at room temperature for 30+ minutes before mixing to ensure a smooth, lump-free filling that whips to perfect fluffy peaks without overmixing.
- Toast Your Graham Cracker Crust 🍯Briefly toast the graham cracker and butter mixture in a skillet before pressing into the pan to deepen flavor and create a crispier, more structurally sound crust that won't crumble.
- Zest Before Juicing Citrus 🍋Always zest your lemons before cutting and juicing them, as it's nearly impossible to zest a halved lemon; this ensures you capture maximum fragrant zest for both layers.
- Whip Heavy Cream to Soft Peaks Only 🍶Stop whipping heavy cream at soft peaks rather than stiff peaks before folding into the pudding mixture—this prevents deflation and maintains the airy, mousse-like texture of the filling.
- Chill Between Assembly Layers ❄️Refrigerate the crust for 15 minutes and the filling layer for 30-45 minutes before adding the raspberry curd on top; this prevents layers from mixing and gives clean, defined separation.
Recipe Facts
Diet at a Glance
Vegetarian
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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