Deep Lemon Curd and Raspberry No-Bake Cheesecake (2024)

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.

Do you love a good no-bake cheesecake?

I do.

I LOVE CHEESECAKE!

They're easy to make, luxurious and utterly stunning when finished. Of course they taste great too.

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!

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 Cheesecakephotos) 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.

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

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

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.

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

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.

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?

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

MORE 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

What?You want another decadent recipe?

Snickers Cheesecake Loaf

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

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

The preparation time does not include chill time.