If you’re looking for the right way to tell someone that you care, nothing compares to a decadent dessert. Wow, your special someone, even if you’re your own special someone, with this irresistibly lovely Raspberry Cheesecake Recipe.
No-bake cheesecake is one of my all-time favorite desserts. I love it so much that I have made over a dozen recipes for this easy treat, and this Raspberry Cheesecake still stands out! The flavors and elegance of berries and cream make this dessert an adorable, refreshing, and delicious take on classic cheesecake.
🥘 Ingredients
- Graham Cracker Sheets: For the crust. You can also use gluten-free graham if needed.
- Unsalted Butter: Butter holds the crumbly crust together.
- Cream Cheese: Choose the brick form of cream cheese, but remember to take it out of the fridge to soften before mixing. You can choose low-fat cream cheese if you prefer.
- Confectioners Sugar: This sweet pantry staple helps to sweeten and thicken the creamy cake.
- Lemon Zest: Fresh lemon zest really brightens the flavor of cream cheese. Remember to save the zested lemon for juicing.
- Lemon Juice: Fresh lemon juice is the trick to vibrant and delectable cheesecake. Choose a large, brightly colored lemon with a nice weight for this recipe.
- Water: A little liquid helps the gelatin bloom.
- Unflavored Gelatin: This handy kitchen trick makes the cheesecake stable enough to serve even on a warm day.
- Heavy Whipping Cream: The heavy cream will combine with the cream cheese to make a tantalizing and decadent cheesecake base.
- Vanilla Extract: Vanilla smooths everything out with its woody and sweet flavor.
- Raspberry Jell-O and Boiling Water: This forms the fruity topping for this amazing layered cake.
See the recipe card for quantities.
🔪 Instructions
Step One: Crush the graham crackers and then combine them with melted butter until the mixture looks like sand.
Step Two: Line a springform pan with parchment paper. Firmly press the crust into the pan and then refrigerate until the filling is ready.
Step Three: Beat the cream cheese until completely smooth, then add the powdered sugar and continue beating until smooth. Stir in the lemon zest and juice.
Step Four: In a small bowl, combine the water and gelatin to bloom. Microwave the bloomed gelatin shortly so it dissolves.
Step Five: Pour the heavy whipping cream and vanilla into a large bowl. Whisk the mixture. While whisking, steam in the gelatin mixture and whisk to stiff peaks.
Step Five: Fold the whipped cream mixture into the cream cheese mixture until well incorporated.
Step Six: Pour the cheesecake mixture into the prepared crust and smooth the top. If using the heart cutters, place them on top before placing the cake into the freezer.
Step Seven: Whisk together the boiling water and Jell-O until well combined. Let the Jell-O sit at room temperature for 20 minutes.
Step Eight: Remove the cheesecake from the freezer and pour the raspberry Jell-O over it. If using the hearts, make sure that no Jell-O runs into the heart-shaped cutters.
Step Nine: Chill for 2 to 3 hours.
Step Ten: Remove the cheesecake from the freezer. Carefully cut along the cookie cutters with a sharp knife and remove them.
Step Eleven: Open the springform pan and remove the cheesecake. Cut into servings and enjoy!
🍽 Equipment
- Springform Pan: Springforms are designed to release the cheesecake easily and are a must-have for anyone who loves homemade cheesecake!
- Parchment Paper
- Electric Mixer: A handheld or stand mixer with a paddle and beaters is ideal.
- Food Processor: This is to grind the crackers for the crust. If you do not have one, put the crackers in a ziploc bag and carefully smash them with a rolling pin until they’re the right texture.
- Spatula
- Saucepan
- Whisk
- Mixing Bowls
- Lemon Squeezer: Alternatively, juice over a strainer to avoid getting seeds in the lemon juice.
- Heart Cookie Cutters: This is optional, but for Valentine’s Day, I love to use these cutters to make a lovely design.
- Sharp Knife
💭 Top tips
Avoid lemon extract as a substitute for the lemon juice. It will alter the taste and give the cake a more artificial taste.
Be sure to line the pan with parchment! This makes the cheesecake so much easier to remove!
🙋🏻 FAQ
Enjoy the cheesecake cold and store any leftovers covered in the fridge for up to one week.
Raspberry Cheesecake makes the perfect treat for Valentine’s Day, Christmas, or just because! Every day is a great day for this luscious and easy dessert! Pair it with sparkling wine or seltzer for a fresh and fun treat!
Yes, the cheesecake must be chilled to set properly. It needs at least four hours in the fridge before serving, so plan accordingly.
Yes. You can use a premade graham cracker crust for this recipe. You can also opt to trade the graham crust altogether and use vanilla wafers or Oreo cookies instead.
More Cheesecake Recipes for You to Try
- No-bake Chocolate Ricotta Cheesecake
- No-bake Pumpkin Cheesecake
- No-bake White Chocolate Raspberry Cheesecake {Halloween}
- No-bake Fig Cheesecake in a Jar
- No-bake Eggnog Cheesecake
- No-bake Mint Chocolate Cheesecake
- No-bake Patriotic Cheesecake
- No-bake Strawberry Cheesecake
- No-bake Oreo Cheesecake
- No-bake Lemon Cheesecake with Blueberry Topping
- No-bake Biscoff Cheesecake
- No-Bake Raspberry Cheesecake {Valentine's Day}
- No-bake Lime Cheesecake in a Jar
- No-bake chocolate ricotta cheesecake
- Spiderweb cheesecake
- No-bake pumpkin cheesecake
- Fig cheesecake in a jar
- No-bake eggnog cheesecake
- Mint Chocolate cheesecake
- 4th of July cheesecake
- Strawberry cheesecake
- No-bake mini Oreo cheesecake
- No-bake lemon cheesecake with blueberry topping
- Biscoff no-bake cheesecake
- No-bake Valentine's lemon raspberry cheesecake
- No-bake St. Patrick's Day lime cheesecake in a jar
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📖 Recipe
Valentines Lemon Raspberry Cheesecake {no bake}
Equipment
- 9-inch (23cm) springform pan
- Kitchen machine with whisk attachment
- Saucepan
- Heart shaped cookie cutters
Ingredients
Crust
- 16 Graham crackers sheets
- 7 tablespoons Butter unsalted, melted
Filling
- 16 ounces Cream cheese softened
- 1 cup Confectioners sugar
- 1 tablespoon Lemon zest
- 2 tablespoons Lemon juice
- 2 tablespoons Water
- 1 teaspoon Gelatin unflavored
- 1 cup Heavy whipping cream
- 2 teaspoon Vanilla extract
Topping
- 1 Pack Raspberry Jell-O
- 1 cup Boiling water
Instructions
Crust
- Break 16 Graham crackers sheets into pieces and place them into a food processor.16 Graham crackers sheets
- Process for 20 seconds until the graham crackers are broken down.
- Empty the crumbs in a mixing bowl and pour 7 tablespoons Butter (melted) on top of them. Combine well using a wooden spoon.7 tablespoons Butter
- Lightly spray a 9-inch (23 cm) springform pan with cooking spray or place a baking sheet on top of the bottom.
- Firmly press the crust into the pan, coming up the sides about ¼ inch (6 mm). Place the crust in the fridge until the filling is ready.
Cream cheese filling
- In a large bowl, beat 16 ounces Cream cheese until completely smooth, about 3 minutes.16 ounces Cream cheese
- Add 1 cup Confectioners sugar and beat for 2-3 minutes until fluffy and smooth. Add 1 tablespoon Lemon zest and 2 tablespoons Lemon juice and stir to combine.1 cup Confectioners sugar, 1 tablespoon Lemon zest, 2 tablespoons Lemon juice
- Pour 2 tablespoons Water into a small bowl and sprinkle 1 teaspoon Gelatin on top of the water. Allow it to sit for 5 minutes to bloom. Microwave it for 30 seconds until the gelatin has melted.2 tablespoons Water, 1 teaspoon Gelatin
- Pour 1 cup Heavy whipping cream and 2 teaspoon Vanilla extract into a large bowl. Whisk the cream for 4-5 minutes until soft peaks form. While whisking, slowly beat in the gelatin mixture until stiff peaks form.1 cup Heavy whipping cream, 2 teaspoon Vanilla extract
- Fold the whipped cream mixture into the cream cheese mixture until well incorporated.
- Scrape the mixture into the prepared crust and smooth the top with the back of the spoon. Place into heart-shaped cookie cutters on top and place everything in the freezer.
Raspberry Jell-o Topping
- Fill 1 Pack Raspberry Jell-O in a mixing bowl and add 1 cup Boiling water.1 Pack Raspberry Jell-O, 1 cup Boiling water
- Whisk well until no crystals remain.
- Let the Jell-O sit on the bench for 20 minutes.
- Take the cheesecake from the freezer and carefully pour the Jell-O over it. Make sure that nothing flows into the cookie cutters
- Place the cheesecake in the fridge and leave to set for 2-3 hours.
- Then, carefully cut around the cutter with a sharp knife. Gently remove the cookie cutter.
- Next, remove the springform pan, cut the cake into 12 slices, and serve.
Nutrition values are estimates only, using online calculators. Please verify using your own data.
💕 More Valentine's Day Recipes
⛑️ Food Safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
For further information, check Safe Food Handling - FDA.
Sabine says
A no bake cheese cake is my favourite cake. And the combination with the soft and creamy cheese with the slightly sour raspberries was absolutely divine.
Nora says
Thank you so much, Sabine! I am happy you liked it!