Lemon Raspberry No-Bake Cheesecake

Recipe by portoula

Course: DessertCuisine: Mediterranean, AmericanDifficulty: Medium

The bright pairing of lemon and raspberries makes this cheesecake perfect for spring and summer! It's super easy, you can make it ahead, and you can make it in smaller portions instead of a whole cheesecake. Everyone loves a single-serving dessert and you can use all of those cute glasses you've been collecting. Easily made gluten-free by using our favorite graham crackers - Pamela's GF Honey Grahams.

Cook Mode

Keep the screen of your device on

Ingredients

For crust:
2 cups graham cracker crumbs (about 12 sheets)
1/2 cup walnuts, processed into a crumb texture
1/4 cup light brown sugar, packed
1/2 cup unsalted butter, melted (one stick)
1/4 tsp salt
For filling:
1 1/4 cup heavy whipping cream
24 oz cream cheese, room temperature (3-8oz pkgs)
1/4 cup Greek yogurt
1/2 cup portoula FIR + THYME honey
2 Tbs fresh lemon juice
zest of 2 medium lemons
For topping:
12 oz fresh or frozen raspberries
2 Tbs fresh lemon juice
2 Tbs portoula FIR + THYME honey

Directions

Prepare crust:
Coat a 9-inch springform pan with cooking spray.
Combine all dry crust ingredients in a medium bowl and stir. Add melted butter and stir again until well combined.
Press crust into bottom and sides of prepared springform pan. Freeze until firm and ready to use, at least 30 minutes.
Prepare filling:
Using a stand mixer or hand mixer, beat cream on high speed until stiff peaks form, about 2-3 minutes. Set aside.
If using a stand mixer, gently transfer whipped cream mixture to separate bowl. In mixer bowl, add cream cheese and beat on medium speed until creamy and smooth, about 1-2 minutes. Add zest and mix well. Add Greek yogurt, honey, and lemon juice. Beat until smooth, scraping down the bowl to ensure everything is well incorporated.
Gently fold in the whipped cream with a rubber spatula.
Assemble:
Transfer the filling into pan with chilled crust. Smooth out the top with rubber spatula. Cover with plastic wrap and refrigerate until firm. Will need at least 3 hours; best to chill overnight.
Prepare Topping:
Add all topping ingredients to blender and puree until smooth.
Taste and adjust sweetness, adding more honey if needed.
Pour through a fine mesh strainer to remove seeds.
Pour strained sauce into a bowl or small container and refrigerate until ready to use; will keep up to one week in refrigerator.
To serve:
Serve cold, with raspberry sauce. Garnish with fresh raspberries, if desired.

Notes

This is a super easy dessert that can be made in advance and served as either a whole cake, or in individual containers.
We love using Pamela's brand GF Honey Grahams for the base. They taste more like a rich, buttery biscuit than traditional graham crackers and everyone comments on how good it is!

Lemon Raspberry No-Bake Cheesecake

Ingredients

Directions

Notes

Did you make this recipe?

Like this recipe?

Follow us on Facebook!