No Bake Raspberry-Lemon Cheesecake

Do you ever meander aimlessly through the grocery store and just toss stuff into your cart with the thought that you’ll find something creative to do with it? This pretty much happens to me all the time. Sometimes it’s a good sale that lures me in and other times it’s a new product or funky named spice that I just have to try.

Last week on one of my multiple shopping trips I encountered a sale on Cool Whip. Although I typically use Reddi-wip – (yes, I’m guilty of squirting it in my mouth directly from the can) or make my own whipped topping, sometimes I get a random hankering for Cool Whip. I used to be obsessed with spreading a layer of it between two chocolate graham crackers and freezing them to create homemade faux ice cream sandwiches. Trust me, it’s tasty.

I was fresh out of chocolate graham crackers, but in need of a quick dessert to accompany a little impromptu cookout we had – so I thought I’d put the Cool Whip to good use and make a simple, fluffy, no-bake cheesecake. After a quick survey of my overflowing fridge, I decided to add some fresh raspberries and lemon zest that gave this no-bake cheesecake a the perfect amount of brightness. Plus, it added a slightly pink hue to the mixture that was just lovely for presentation.

In about 15 minutes, you can whip up this light, fluffy no bake cheesecake dessert that’s perfect for a weeknight meal, but elegant to serve at a weekend get together.

If you don’t want to make these as individual servings, check out the recipe notes on how to adapt this no bake cheesecake recipe into a whole pie.

No Bake Raspberry-Lemon Cheesecake

Yield: 6 servings

Prep Time: 15 minutes

Total Time: 15 minutes


For the crust

  • 3/4 cup graham cracker crumbs
  • 1 tablespoon sugar
  • 3 tablespoons unsalted butter, melted

For the Filling

  • 2/3 cup sugar
  • zest of 2 lemons
  • 1 (8 ounce) package cream cheese, softened
  • 2 teaspoons fresh lemon juice
  • 1 teaspoon pure vanilla extract
  • 1 (8 ounce) tub frozen whipped topping, thawed
  • 1 cup fresh raspberries, slightly mashed with a fork


  1. In a medium bowl, stir together the graham cracker crumbs and 1 tablespoon of sugar and melted butter.
  2. Evenly divide the crumbs between your individual serving dishes and press into the bottoms of the dishes to form a crust layer.
  3. In a large bowl, mix together the sugar and lemon zest until the sugar becomes moist and fragrant.
  4. Add cream cheese and beat with an electric mixer until smooth. Add lemon juice and vanilla mixing to combine.
  5. Using a rubber spatula, fold in the whipped topping until well blended, then fold in the raspberries.
  6. Evenly pipe or spoon the filling into individual serving dishes.
  7. Cover with plastic wrap and refrigerate for at least 2 hours before serving.
  8. If desired, garnish with fresh raspberries and a sprig of fresh mint.


  • If you make this into one pie, simply use pour the cream cheese mixture into a 9-inch graham cracker crust and chill for 3 hours before serving.
  • This recipe tastes really delicious with blueberries and strawberries as well. Play around with different fruit combinations to create a wide range of flavors.
  • I have not tried this recipe using fresh whipped cream, so I cannot attest to the results.

112 Responses to “No Bake Raspberry-Lemon Cheesecake”

  1. Rose — June 4, 2012 at 11:10 am

    Hi Jamie! Stole this from a fellow pinner. I will be doing it as a single pie. I saw your note and I like my cheesecakes kind of tall. Do you think I should double the filling?

    We are breaking in my friend’s newly built deck this week with a girls night and I thought this would be perfect!

    Thanks :-)


  2. Sharon — July 1, 2012 at 10:03 am

    This is fantastic. I made it as a single pie last night & it got rave reviews from my boyfriend. He wants me to make this again next weekend and share it with his Mom. :)


    • Jamie — July 1, 2012 at 11:03 am

      I am so happy to hear that you enjoyed the cheesecake! Thanks so much for reporting back on your experience with it. Have a great day.

  3. Cynthia Parks — July 3, 2012 at 11:42 am

    I honestly don’t even like raspberries, at all, but we had a bunch at home so I made these for the rest of my family and they were gone in less than 24 hours! I even ate one myself, the lemon did a great job at countering the raspberry flavor so it was still tasty :)


  4. Mary — July 6, 2012 at 5:15 pm

    I am now a HUGE fan of your no bake cheesecakes! I made this for my Dad for Father’s day this year. Such a great blend of sweet and tart and perfectly fluffy.


  5. Laura — July 13, 2012 at 2:09 pm

    I just finished making these for my sister’s birthday tonight and…WOW! They are the prettiest and yummiest (I was sampling while making them ;) dessert I’ve ever made! Thanks for a great recipe!


    • Jamie — July 16, 2012 at 7:03 pm

      Thanks so much for reporting back, we are happy to hear that you enjoyed the recipe. Have a great day!

  6. Rachel - A Southern Fairytale — August 7, 2012 at 5:38 pm

    Hey Jamie!

    I reproduced your recipe with a few minor tweaks for this month’s Crazy Cooking Challenge (and my birthday!)

    Thank you for being so inspiring!

    Happy Tuesday!



  7. Lori — September 9, 2012 at 2:06 pm

    I JUST made this cheesecake and let me tell you it is FANFREAKINTASTIC! I did not change a thing, made this just as you said and it came out so good:-)


    • Jamie — September 9, 2012 at 8:09 pm

      I am so glad you enjoyed the cheesecake! Thanks so much for coming back and telling us your thoughts on the recipe. Have a great week!

  8. Sunny — January 22, 2013 at 10:07 pm

    I love the mini glass cups! Where could I get them?


    • Jamie — February 4, 2013 at 7:53 pm

      I purchased the glasses from Pier 1 – they are part of their “Tasting Collection.” I hope this helps.

  9. Sasha — February 6, 2013 at 6:44 pm

    I want to make these for Valentines day, can I put them in a heart shaped mold or is the mixture to light?? Please help!!! thanks:-)


  10. Julia at Sunrise Senior Living — February 18, 2013 at 5:17 pm

    This looks like a great treat for our residents!


  11. Jill P. — March 11, 2013 at 12:24 pm

    Wow… made these for a baby shower this weekend and everyone loved them! I put them in an 8 oz half-pint wide mouth mason jar. Very pretty & delicious!


    • Martha Tompoulidou — June 2, 2013 at 5:46 pm

      I have a party for my name day in two days and I loved your recipe so much that I decided to try it in three variations: with raspberries, strawberries and blueberries. Thank you so much!

    • Kj Marie — August 22, 2013 at 9:09 am

      I am making these for my sister’s baby shower also! How many servings were you able to make from the recipe?

  12. Teesa — July 27, 2013 at 3:16 pm

    Those look amazing. Where did you get those serving bowls? I’ve been looking for something like them online , but have had no success.


    • Jamie — September 13, 2013 at 5:56 pm

      Hi Tessa,
      Those are from Pier 1.

  13. Kj Marie — August 23, 2013 at 11:08 pm

    I just made these for my sister’s baby shower. I used short plastic wine glasses for the indivdual cheesecakes. I got about 8 servings out of it. It was a very easy recipe and they are delicious!


    • Jamie — August 24, 2013 at 8:45 pm

      That’s so nice to hear! I’m thrilled that you enjoyed the cheesecakes! Thank you so much for coming back to share and have a wonderful day!


  14. Vee — November 7, 2013 at 3:47 pm

    I love this dessert, I’ve made it several times and my boyfriend LOVES it and constantly asks for it ;-) Just wondering why I can never get it to be firm… or does it even get firm enough to be a pie? I usually just put it in individual servings topped with raspberries and a small sliver or lemon, looks great, but was thinking to maybe make this for Thanksgiving and a pie might be best. Thanks!


  15. Anna — November 14, 2013 at 11:37 am

    It looks delicious! But about the sugar, it is normal sugar or what kind of sugar did you use?


    • Jamie — November 20, 2013 at 12:08 pm


      Normal “White granulated sugar” for the recipe. Thanks for stopping in! Have a great day and thank you for following MBA!


  16. Nila @ The Tough Cookie — November 18, 2013 at 11:00 am

    Hi Jamie,

    I just wanted to say hi! I just came across your site when I was trying to find out more about toasting nuts and I absolutely love it! The recipes, the how-to’s, the photo’s… it’s all amazing!
    A few months ago, I started a food blog of my own and it is sites like yours that both inspire and intimidate me!



  17. Roks — January 5, 2014 at 10:55 pm

    Love your desserts! And I was wondering where you got these dessert bowls from. I have something similar but it’s pretty small.


    • Jamie — January 10, 2014 at 11:15 am

      They are pretty small. They’re from Pier 1.
      – Jamie

  18. ashley — January 12, 2014 at 11:43 am

    love this recipe! I featured it on my new blog because i love it so much. it’s in the baby stages but so far so good! come check it out sometime!!


    • Jamie — January 15, 2014 at 12:09 pm


      Thank you so much! Have a great day and good luck! It looks great so far!


    • Jamie — July 9, 2014 at 12:22 am

      Yes, those are the bowls.

  19. Kathy E. — March 5, 2014 at 8:32 pm

    I made this today after seeing it posted on facebook. I used light cream cheese and light Cool Whip, along with raspberries I had frozen from last summer. it was light, delicious and full of yummy flavor! I will definitely be making this one again!


  20. wendy — March 18, 2014 at 12:24 pm

    Hi may i know what is zest of lemon??


    • Jamie Lothridge — May 5, 2014 at 8:54 pm

      Zest of lemon is grating the outside of the lemon peel. It’s flavorful, but needs to be grated to be edible.
      – Jamie

  21. Sandra Costa — March 19, 2014 at 1:40 pm

    I would really like to make this recipe but unfortunately in Spain you can’t get the frozen whipped topping, thawed. Is there any type of replacement you recommend?

    Thank you very much*


  22. PT — April 13, 2014 at 7:01 pm

    Is this no bake cheesecake consistency suppose to be like a yogurt? I made this last night, and it has great flavor but doesn’t seem to firm even though it’s been in the fridge overnight? Please advise!


    • Jamie Lothridge — May 5, 2014 at 9:18 pm

      Hi PT,
      It’s not supposed to be firm like a baked cheesecake, but rather have the tangy flavor of cheesecake. It should be slightly thicker than yogurt though.
      – Jamie

  23. Melanee — July 2, 2014 at 12:33 pm

    Hi – don’t use whipped topping much — just use whipped cream, making it with a tablespoon of instant vanilla/white choco pudding and a tbsp of powdered sugar. It will hold itself better and go a longer time. If vanilla crazy, a tsp of vanilla goes well with the whipped cream. One cup of heavy cream makes about the right amount. Tastes better ;-) If you don’t use instant puddings, use instant clearjel mixes with the powdered sugar and then into the cream. One and a half teaspoon should do one cup. Must be mixed with the powdered sugar as it is truly instant!! Have fun! – I don’t sell of promote Clearjel (amazon and other online companies) — I just find it super wonderful to have on hand to use. Must be instant. Regular is used in cooked foods.


  24. Karen — October 24, 2014 at 9:40 am

    How large are those bowls and how many servings does this make? Can’t wait to try this!


    • Jamie — November 19, 2014 at 7:06 pm

      They arent’ too big at all – definitely a single serving. You can view them here on Amazon. (That is an affiliate link). I hope this helps.

  25. Alecia — November 4, 2014 at 4:30 am

    I want to bake your recipe for my Birthday and take it to work. I live in Sweden and we don’t have frozen whipped cream. Can I use a regular whipped cream? And Another queston: whipped cream is it unsweetened or is it sweet?
    Thank you!


    • Jamie — November 4, 2014 at 3:32 pm

      You can substitute sweetened whipped cream. I hope this helps.


    • Irina — November 15, 2014 at 4:49 am

      I have the samo problem – no cool whip in Bulgaria.
      The question about the whipped cream – what kind would you recemmend – vegetable or whole dairy? Because here only the vegetable one is sweetend, but I really don’t like it’s artificial taste and I plan to make it as a first birthday cake for my daughter.

    • Jamie — November 16, 2014 at 3:42 pm

      I would say go with the whole dairy and maybe add a bit of sugar or other sweetener. I hope this helps.


  26. Val — December 15, 2014 at 10:54 pm

    I want to do it but here we don’t have frozen whipped cream. Can I do the whipped cream and the result can be similar? Because I really want to try it. Thank you


    • Jamie — December 17, 2014 at 12:17 pm

      You can use whipped cream in this recipe. Thanks for stopping by.


  27. Val — December 24, 2014 at 2:43 pm

    Yes! I did it, it was delicious and the consistency was really good. Thanks for sharing so easy and tasty recipes!


    • Jamie — December 27, 2014 at 8:40 pm

      I’m so glad the recipe worked for you. Thanks for stopping by.


  28. Nataliya Tsipan — April 27, 2016 at 1:28 am

    Looks delicious!! :) mm


    • Jamie — April 27, 2016 at 8:15 am

      Thanks so much, Nataliya!

  29. 우석김^^ — June 15, 2016 at 5:10 am

    wow it’s  very nice food . i have question:) How many  pounds of sugar  included?  i’don know well 3/4 cup


    • Jamie — June 15, 2016 at 12:20 pm

      Three quarters of a cup is about .375 pound. I hope this helps!

  30. Susan — January 13, 2017 at 11:32 am

    How many mini desserts does this receipe make


    • Jamie — January 15, 2017 at 10:29 am

      Hi, Susan! It makes six. I hope you enjoy them!

  31. sharon — May 20, 2017 at 3:15 pm

    sugar? i used sugar
    should it be icing sugar?


    • Jamie — May 22, 2017 at 6:53 am

      Hi, Sharon! The sugar should be just regular granulated sugar. I hope you enjoyed them!

  32. FH — May 31, 2017 at 3:18 am

    You can use Dream Whip as well. The recipe for Cherry Delight was on their box back in the late 60’s. Its a Thanksgiving tradition to have cherry delight in our family. Raspberries mixed in the creamy part instead of on top sounds amazing. Also, powdered sugar instead of granulated sugar gives it a smoother finish but either way is going to be a hit.


    • Jamie — May 31, 2017 at 6:06 am

      I agree! I appreciate your feedback!

Leave a Comment