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No Bake Raspberry Lemonade Cheesecakes

Raspberry Lemonade in a no bake cheesecake form, complete with a no bake crust and a delicious lemon sugar topping.
Print Recipe
Prep Time:15 mins
Total Time:15 mins


  • Inspired and minimally adapted by the Raspberry Lemon Cheesecakes from My Baking Addiction


  • 1 C Graham Cracker Crumbs
  • 2 Tbsp sugar
  • 1/4 C butter melted

Raspberry Lemonade Filling

  • 2/3 C sugar
  • zest of 2 medium lemons
  • 1 8 oz package cream cheese softened
  • 3 tsp freshly squeezed lemon juice
  • 1 tsp vanilla bean paste I prefer this over vanilla extract
  • 1 C plus 2 Tbsp thawed frozen whipped topping
  • 1 1/4 C fresh raspberries slightly mashed


  • 1/4 C Graham Cracker Crumbs
  • 1/4 C Sugar
  • Zest of 1/2 a lemon
  • Fresh Raspberries


For the Crust

  • In a medium bowl, mix together the graham cracker crumbs, sugar and butter.
  • Divide this evenly between your serving dishes and press to form a crust.

For the Filling

  • In a large bowl, mix the sugar and lemon zest until the sugar is fragrant and the zest is fully incorporated.
  • Add in cream cheese and vanilla, beat until smooth.
  • Add in the lemon zest and mix on medium-low until combined.
  • Turn off the mixer and use a spatula to fold the whipped topping into the mixture, once the whipped topping is fully incorporated -- fold in the mashed raspberries.
  • Divide the filling among the serving dishes using a spoon, a piping bag or whatever means works best for you.
  • Cover with saran wrap and refrigerate for 2 hours to overnight.

For Topping

  • Blend together the sugar and lemon zest
  • Prior to serving, sprinkle the lemon sugar and graham cracker crumbs over each cheesecake.
  • Top with fresh raspberries
Servings: 6 - 7 servings
Author: Rachel