Deep Lemon Curd and Raspberry No-Bake Cheesecake

Deep Lemon Curd and Raspberry No-Bake Cheesecake

Cheesecake!

Deep Lemon Curd and Raspberry No-Bake Cheesecake! Booyah!

Don't you love a good no-bake cheesecake? They're easy to make, luxurious and utterly stunning when finished. Of course they taste great too. 

I think I can safely say I've mastered them now and I make them rather a lot, especially for my baking club meetings. I even developed a recipe for a vegan cheesecake that tastes just as good.

Why not make one this Easter Sunday for your family or friends? 


Vegan no-bake Oreo and caramel cheesecake.

Vegan no-bake cheesecake


My lemon curd and raspberry no-bake cheesecake contains dairy, so it's not suitable for my vegan readers, but I did recently make a rather gorgeous vegan no-bake Oreo and caramel cheesecake. There wasn't a single cashew nut or any tofu in the recipe. It too was totally luxurious and I think my husband fell in love with me all over again when I presented him with it. He loved it!


How to make a deep no-bake cheesecake


The secret to a deep no-bake cheesecake is the cake tin. I used to make my cheesecake in a 23 cm (9 inch) loose-bottom cake tin, but a couple of years ago I started making them in a deeper 18 cm cake tin that's 10 cm deep (7 inch x 4 inch).  Here's a similar cake tin on Amazon, if you're looking for one. It makes really sensational cheesecakes. 

I also use a cake release spray on the tin before I start building the cheesecake and I heat a knife in hot water before running it around the edge of the cheesecake to help loosen it before removing it from the tin.


Deep Lemon Curd and Raspberry No-Bake Cheesecake


Lemon flavoured cheesecake


I decided to flavour my cheesecake with lemon.  I added lemon juice and finely grated lemon peel, but it wasn't lemony enough. I had planned to spread the lemon curd on top of the cheesecake, but in the end I mixed it in with the cheesecake mixture and it was glorious. I did use most of a jar, so this is really just for a treat not a weekly bake (or should I say no-bake?), but oh my goodness it's gorgeous!


Pile on the raspberries


I mixed fresh raspberries through the cheesecake mixture then finished the whole cheesecake off with a pile of raspberries on top for a pop of colour and flavour. It was a good decision.


Ginger Cheesecake Base


I usually use digestive biscuits (Graham crackers) for my cheesecake base although I have on occasion used bourbon biscuits or Oreos, which also make a great base. This time I decided a ginger flavour would compliment the flavours of lemon and raspberry so I used ginger nuts. 

The flavour worked really well, but I knew when I was crushing them it would be a crisper base than usual and it was. It still tasted great, but I might try mixing some digestives in with the ginger nuts next time for a softer base. Alternatively I could just use digestives and add some fresh ginger. Plenty of options. When you make yours you can use which biscuits (cookies) you use for the base. Just follow the quantities..



print recipe
Deep Lemon Curd and Raspberry No-Bake Cheesecake
Deep Lemon Curd and Raspberry No-Bake Cheesecake
A luxurious deep no-bake lemon cheesecake studded with fresh raspberries that's super easy to make and a real delight to make. It's a fabulous Easter bake (no-bake).
Ingredients
  • 200g ginger nuts (or Graham crackers with finely grated or crushed fresh ginger)
  • 100g butter
  • 600 ml double (heavy) cream
  • 5 tbsp caster sugar
  • 560 g Philadelphia full fat cream cheese
  • finely grated peel from 2 lemons
  • juice from ½ lemon
  • 300g lemon curd
  • 2 punnets raspberries
Instructions
1. Spray a deep 20cm (7 inch) cake tin with non-stick baking spray or line with baking paper. 2. Melt the butter in a small pan and in a large bowl, crush the biscuits to a fine crumb using the end of a rolling pin.3. Pour the melted butter into the biscuit crumb and mix well. Press firmly into the base of the cake tin and pop in the fridge.4. Whisk the double cream until thick and firm with the sugar and lemon peel. 5. Whisk in the lemon juice and cream cheese and most of the curd, then fold in the rest of the curd and half or more of the raspberries. Pour it into the tin and smooth off. 6. Pop the cheesecake in the fridge for a few hours to set.7. Take it out of the fridge when you are ready to serve it and loosen the edge of the cheesecake with a hot knife (run it under hot tap water) around the edge and carefully pop the cheesecake out of the pan.8. Serve topped with a mound of fresh raspberries and a smile.9. Enjoy!
Details
Total prep time: plus extra chilling time

Yield: Serves 8-12



Oreo and Caramel Cheesecake


Here are a few more of my cheesecake recipes for you to try:


   If you enjoy reading Tinned Tomatoes, remember to vote for it in The Veggie Awards 2017. Thanks to everyone who has already done so.

36 comments

  1. My husband would be all over this cheesecake because of the raspberry and lemon. I love it because it's no-bake. Looks amazing!

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    1. Oh well that is every pleased then. Fabulous! I hope you make it.

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  2. Lemon and raspberries are such a perfect combination. And no bake cheesecakes are so much easier than the traditional kind. Love it!

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    1. Definitely, they are much easier to make. So much easier. I kind of like them more than the bakes ones anyway.

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  3. Oh my goodness this is seriously calling my name! This looks so amazing, and raspberry plus lemon is pretty much one of the best pairings ever!

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    1. Thanks Kim and I agree, it's a great flavour combination.

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  4. Oh yes, I love a good no-bake cheesecake too! This one is gorgeous and will be a delicious ending to an Easter dinner!

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    1. Thanks and yes it would be the perfect treat for Easter Sunday.

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  5. My mom is a big cheesecake fan, me, not so much, haha!

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    1. Awww that is a shame Rebecca. It's soooooo good!

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  6. The cheesecake looks delicious. Love the addition of lemon.
    The images are awesome too.

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  7. What a great combo, lemon and rasberries, perfect for spring time.
    Thanks for sharing.
    Love

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    1. Thanks Manu and yes it is perfect for spring.

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  8. Raspberry and lemon curd sound so good! What a great deep cheesecake.

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  9. Gosh, this looks wonderful, I think I will make this for the family over Easter. Many thanks. Lucy x

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    1. Oh good. I hope you enjoy it Lucy. It's super simple.

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  10. your cheesecakes always look magnificent - I am envious - it is something I love but rarely try - how do you go with cutting slices of such tall cheesecakes - I think I would find it challenging but I do love the height

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    1. Thanks Johanna. I use a large chefs knife and it cuts really well, although the base was crisper this time.

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  11. If it's one thing my hubby loves, it's a good slice of cheesecake! Plus, we both absolutely love lemon in just about anything, so I think this will be perfect! This cheesecake is such a stunner! Thanks for this Jacqueline xx :)

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    1. Awww thanks Elinor. In that case this definitely has to be on your list of to-makes.

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  12. oh my word this looks tremendous, stick to the roof of your mouth unctuous! Nice work my friend... nice work!

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  13. Oh my Jac, I reckon this is even better than your last one. I love the idea of mixing lemon curd in there. I need to go and make myself some lemon curd now. I prefer no-bake cheesecakes to the baked ones and this would totally do it for me :)

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    1. Thanks Choclette and yes homemade lemon curd would be awesome in this. I hope you do try it and enjoy it.

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  14. Loving this cheesecake Jacqueline, the perfect treat for Easter:-)

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  15. This cheesecake looks incredible! I love making no-bake desserts!

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  16. Yes I'm a big fan of no bake cheesecakes, they have a really different texture to the baked kind, and I often prefer it, especially in summer. Love lemon curd and raspberry combo.

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    1. Yes I prefer the flavour and texture of a no-bake cheesecake any day.

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  17. Another luxurious cheesecake you made. Looks spectacular! *writes cheesecake to to-do list*

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  18. Lemon and raspberry is such a wonderful combination and this looks like such a decadent cheesecake!

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I love reading comments, so thank you for taking the time to leave one. Unfortunately, I'm bombarded with spam, so I've turned on comment moderation. I'll publish your comments as soon as I can and respond to them. Don't panic, they will disappear when you hit publish. Jac x

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