No-Bake Lemon Raspberry Cheesecake Recipe for Fresh Summer Dessert

Fresh raspberries and bright lemon are folded into this No-Bake Raspberry Lemon Cheesecake for an easy dessert everyone will love.

No-bake desserts are my go-to this time of year. When it’s hot, I do everything I can to avoid turning on the oven, and this No-Bake Raspberry Lemon Cheesecake is one of my favorites. It’s light, refreshing and comes together quickly.

Light and fluffy no-bake cheesecake

Over the years I’ve made many no-bake cheesecakes—Nutella, strawberry lemonade, frozen cheesecake and more—but this raspberry lemon version was one of my first. It started as an experiment after finding a sale on frozen whipped topping. The whipped topping helps create a super light, airy filling that pairs beautifully with bright lemon and fresh raspberries.

I keep frozen whipped topping on hand for quick desserts like eclair cake and banana cream pie fluff. While some bakers prefer fresh whipped cream, the stabilizers in store-bought whipped topping help the filling hold its structure after folding, which is especially helpful in no-bake recipes.

How to make No-Bake Raspberry Lemon Cheesecake

Begin by preparing the graham cracker crust. Combine graham cracker crumbs, a tablespoon of sugar and melted unsalted butter, then press the mixture into the bottoms of individual serving dishes or into a 9-inch graham cracker pie crust if you prefer one large cheesecake.

For the filling, rub the sugar and lemon zest together until the sugar is fragrant—this releases the lemon oils and ensures an even citrus flavor. Beat softened cream cheese until smooth, then add lemon juice and vanilla. Fold in the thawed whipped topping with a rubber spatula until blended, then gently fold in slightly mashed fresh raspberries.

Spoon or pipe the filling over the crusts, cover, and chill for at least two hours so the filling firms up. Before serving, garnish with fresh raspberries and a sprig of mint, or add extra lemon zest or additional whipped topping if you like.

Can I use whipped cream instead of whipped topping?

The difference is stability. Commercial frozen whipped topping contains stabilizers that help it keep its texture when folded into fillings. Homemade whipped cream can be used, but it may not hold up as well unless stabilized. There are methods for stabilizing whipped cream at home; I haven’t tested this recipe with unstabilized homemade whipped cream, so results may vary.