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 eat. Made with a simple crushed biscuit (cookie) base, the cheesecake layer is made with cream cheese and cream swirled with lemon curd. It's a real crowd pleaser.

Deep Lemon Curd and Raspberry No-Bake Cheesecake

Cheesecake!


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


Do 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. 

It's the perfect dessert for special occasions like Easter, Christmas and birthdays.


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 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!


Which tin to use for 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 (this is NOT a paid or affiliate link, I am just showing you what I use), if you're looking for one. It makes really sensational cheesecakes.

If you use a tin with less width and more height you end up with a much more spectacular cake.


Chilling the cheesecake & tips


This is quite a deep cheesecake so make sure your fridge is set to chill and remember it will need a bit longer than a shallower cheesecake to set.

It's also important to use full fat cream cheese, the low fat cream cheese don't set as well. So many people have made my cheesecake successfully (you can see some of my reader's cheesecakes)and loved it. Occassionally someone makes it and says it hasn't set and nine times out of ten it's because they've used low fat or lighter cream cheese.

The other important tip is to make sure your whisk the double cream until it has stiff peaks, if you mix it in when it's too soft, it will also struggle to set as well as it should.

Cake release spray


I also use a cake release spray on the tin before I start building the cheesecake, just to be safe and when I am ready to release it from the tin I heat a knife in hot water before running it around the edge of the cheesecake to help loosen it, then I remove it very carefully!

It's always a moment of pride as you gaze at your masterpiece.


Deep Lemon Curd and Raspberry No-Bake Cheesecake


Isn't it stunning? Believe me it tastes just as good as it looks!


Check out my dessert page for more easy dessert recipes



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'd planned to spread lemon curd on top of the cheesecake, but in the end I mixed it in with the cheesecake mixture and it was glorious.

I have to admit 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 and everyone loved it!


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. Lemon and raspberry make such a fabulous flavour combination. They are both slightly tart but there is creaminess and sweetness there too.


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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 good base.

This time I decided a ginger flavour would compliment the flavours of lemon and raspberry so I used ginger nuts. 

A crisp or soft cheesecake base?


The flavour worked really well, but I knew when I was crushing the ginger nuts it would be a crisper base than usual and it was definitely crisp.

It still tasted great, but I might try mixing some digestives (Graham crackers) in with the ginger nuts next time for a softer base. Alternatively I could just use digestives and add some fresh ginger. There are plenty of options.

When you make your base you can choose which biscuits (cookies) you prefer to use for the base. Just follow my quantities.

cheesecake, no-bake cheesecake, no-bake, lemon cheesecake, lemon curd cheesecake, raspberry cheesecake, raspberry and lemon cheesecake, deep cheesecake, easy cheesecake, best cheesecake, cake, raspberries, lemons, lemon curd, ginger biscuits, ginger nuts
dessert, party, birthday party
American, Mediterranean or British
Yield: 12 slices
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).
prep time: 30 minscook time: total time: 30 mins

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  full fat cream cheese
  • finely grated peel from 2 lemons
  • juice from ½ lemon
  • 300g lemon curd
  • 300g/ 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!

NOTES:

The preparation time does not include chill time.
calories
484
fat (grams)
34.2
sat. fat (grams)
15.7
carbs (grams)
26.7
protein (grams)
7.3
sugar (grams)
14
Created using The Recipes Generator


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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).


WHAT? MORE CHEESECAKE?

Oreo and Caramel Cheesecake


Oreo and Caramel Cheesecake


Even more cheesecake recipes to try:


What? You want another decadent recipe?

Snickers Cheesecake Loaf


Snickers Cheesecake Loaf



    For something a bit different try this Snickers Cheesecake Loaf. It's a totally luxurious baked cheesecake that your guests will go into raptures over. It's the perfect bake for Father's Day.


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38 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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    Replies
    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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    Replies
    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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    Replies
    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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    Replies
    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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  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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  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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    Replies
    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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    Replies
    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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    Replies
    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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    Replies
    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.

    ReplyDelete
    Replies
    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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  19. Thank you Jacqueline for this simple yet delicious cheesecake!! I made it for a dinner party recently and it went down a storm!! I can’t wait to make it again! 👍

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    Replies
    1. I am so glad you enjoyed it, it's definitely my favoutite. Thanks so much for leaving me a comment to say you liked it. You've brightened up my morning.

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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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