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


Deep Lemon Curd and Raspberry No-Bake Cheesecake


Do you love a good no-bake cheesecake?

I do.


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. 

Cheesecake is 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 Deep Lemon Curd and Raspberry No-Bake Cheesecake photos) and they loved it.

Occasionally 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!

Also, try this easy lemon syllabub for dessert.

lemon curd

Lemon curd

You can buy ready made lemon curd or make your own.

The traditional method for making lemon curd involves a lot of whisking, but it's glorious stuff.

I have also made blender lime curd, which is super light and fluffy and no whisking. You can use my lime recipe and replace the limes with lemons for a quick lemon curd.

fresh raspberries

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.

pin it for later

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).

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.

You could also add digestive biscuits or Graham Crackers and add some ground ginger or just use them as they are.

digestive biscuits

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.

Can you make cheesecake ahead?

Cheesecake is the perfect cake or dessert (whichever you see it as) to make ahead.

It benefits from time to chill and set, for a firm cheesecake.

It will happily keep covered in the fridge for 3 days.

It can also be frozen (for up to 2 months) and defrosted a few hours before you need it, if you space in your freezer.

Deep Lemon Curd and Raspberry No-Bake Cheesecake

Can cheescake be left out overnight?

I wouldn't recommend leaving a cheesecake out overnight.

If it is cool, it could be left out for a few hours, but as with other foods, it should be chilled to keep bacteria at bay.

What you need to make Deep Lemon Curd Cheesecake?

  • ginger nuts (or
    Graham crackers with finely grated or crushed fresh ginger)
  • butter
  • double (heavy) cream
  • caster sugar
  • full fat cream cheese
  • lemon peel
  • lemon juice
  • lemon curd
  • raspberries


Oreo and Caramel Cheesecake

Oreo and Caramel Cheesecake

A sinful no-bake vanilla cheesecake with Oreos, caramel and golden honeycomb nugget sprinkles.

Even more cheesecake recipes to try

The Ultimate Rolo Cheesecake

Vegan Banoffee Pie No-Bake Cheesecake

Vegan Cheesecakes

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.

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


  • 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


  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!


The preparation time does not include chill time.
fat (grams)
sat. fat (grams)
carbs (grams)
protein (grams)
sugar (grams)
Created using The Recipes Generator

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  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!

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

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

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

  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!

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

  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!

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

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

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

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

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

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

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

  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

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

  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 :)

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

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

  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 :)

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

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

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

  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.

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

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

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

  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! 👍

    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.

  20. Can you make this the night before?

    1. Yes, it will sit happily in the fridge for a few days.

  21. I made this cheesecake for Easter dinner dessert. I halved the recipe and it filled a regular 9" springform pan to the top. Made homemade lemon curd as I do not like it from a jar. Very easy to follow this recipe but multi step and it takes time. I did not add the extra lemon juice. It did not need it. Very lemony but just the right amount of sweetness. Everyone loved it and some had seconds. I will even try it with fresh picked blueberries when they are in season here in August.

    1. I'm so glad you enjoyed it and yes homemade curd is gorgeous. Fresh blueberries would be good too. Thanks for taking the time to leave a comment. I really appreciate it. Jac x

  22. Could you put this into U.S. measurements by chance ? Can't wait to try this little beauty !!

    1. Sorry this was an old one. All my newer recipes have bother.

      14 graham crackers
      1.44 cups or 7 tbsp butter
      2.5 cups heavy cream
      5 tbsp caster sugar
      2.5 cups cream cheese
      finely grated peel from 2 lemons
      juice from ½ lemon
      0.89 cup sor 14 tablespoons of lemon curd
      2 3/8 cup or 10.5 oz fresh raspberries

      Hope that helps

    2. That should read both not bother

  23. Could you use frozen raspberries instead of fresh?

    1. You could, but I'd let them defrost first and pat them dry. You don't want your cheese cake mixture to become wet as they defrost.

  24. In Canada I can only find whipping cream would that work? Would love to try this cheesecake.

    1. Yes it should work fine but may be a bit softer. Whip into stiff peaks and I'd do a shallower cheesecake first try by having the cheesecake mix.

    2. sorry that should read halving. Darn phone

  25. Delicious but enough biscuit base and cream mixture to make TWO fairly tall 8” cheesecakes! Luckily there’s room in the freezer 😋

  26. This dessert looks delicious. How many does it serve?

    1. Sorry, just saw this As the recipe says you can get 12 slices out of it but it really depends how thick you cut the slices.

  27. love the recipe. I usually like to skip directly to the recipe to see whether its one I would like to try. Then I go back to find all the salient hints and tips provided in the body of the blog. I do appreciate when there is an option to skip to the recipe at the top of the page. Makes life a lot easier.

    1. I know, it would be easier. Unfortunately that is only an option if your blog is on WordPress and mine is on Blogger so I can't add it. One wee tip (if it isn't a post eith a ton of comments), when you arrive on one of my recipe pages you can click on the word comments (at the top) and it will whizz you right down to the comments section at the bottom, which is just below the recipe card. That way you just have to scroll up through a few comments.

  28. I’ve been making a version of a no bake cheesecake for years and a shortcut is to use mascarpone cheese instead of Philadelphia beating the double cream and mascarpone together and stopping when it gets nice and thick - this won’t work with full fat soft cheese. You can easily vary the flavour by stirring in a regular yoghurt/ fruit/lemon curd.

  29. Will it set without gelatin?


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