Lemon Raspberry Cheesecake Recipe

Indulge in this incredibly easy no-bake Lemon Raspberry Cheesecake! This elegant dessert requires minimal cooking time, boasting a creamy, dreamy texture and a vibrant burst of lemon and raspberry flavors. Garnished with fresh raspberries and lemon slices, it's the perfect show-stopping treat for any occasion. Get ready to impress!

Prep Time 20 mins
Cook Time 250 mins
Calories 361.9 kcal
Protein 11g
Rating 4.0 (2 Reviews)
Lemon Raspberry Cheesecake 21

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Lemon Raspberry Cheesecake

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How to Make Lemon Raspberry Cheesecake

  1. Line the bottom of a 9-inch springform pan with slices of 1 (8-ounce) package pound cake.
  2. In a large bowl, beat 1/2 cup (120ml) of milk with 1 (8-ounce) package of cream cheese until completely smooth.
  3. Add the remaining 1/2 cup (120ml) of milk and 1 (3.4-ounce) package of lemon pudding mix.
  4. Beat with an electric mixer until the mixture is smooth and creamy.
  5. Gently fold in 1 (8-ounce) container of whipped topping until fully incorporated.
  6. Spoon the mixture into the prepared springform pan.
  7. In a separate bowl, gently stir 1/2 cup (115g) of raspberry jam into the remaining 8 ounces (225g) of whipped topping until just combined.
  8. Spread the raspberry mixture evenly over the lemon cheesecake layer.
  9. Refrigerate for at least 4 hours, or preferably overnight, to allow the cheesecake to set completely.
  10. Garnish with fresh raspberries and lemon slices before serving. For variations, try using white chocolate pudding instead of lemon, or substitute ladyfingers for the pound cake.

Nutrition Information (Approximate per serving)

Sodium

20 g

Sugar

7g

Fat

64g

Carbs

13g