Le Creuset Lemon And Raspberry No Bake Cheesecake

A refreshing no-bake lemon and raspberry cheesecake that’s zesty, vibrant and wonderfully creamy. This easy fridge-set cheesecake pairs sharp citrus with sweet raspberry for a light yet indulgent dessert, ideal for spring entertaining, Valentine’s Day or a sunny summer treat. Best of all, it comes together in under 30 minutes, making it perfect for stress-free hosting.

See below for how to make this delicious cheesecake in under half an hour.

1. Prepare the base: Crush the digestive biscuits in a food processor until fine crumbs form, or place them in a sealed bag and smash with a rolling pin. Pour in the melted butter and stir until the crumbs are fully coated. Evenly press this mixture into your chosen serving dishes to form a smooth, compact base. Refrigerate while you make the filling.
2. Make the raspberry swirl: Place the frozen raspberries, caster sugar and lemon juice into a small saucepan over low heat. Cook gently until the berries break down and the sugar dissolves, then simmer for a few minutes until slightly thickened. Blend the cooked fruit, then strain through a fine sieve to remove the seeds. Set aside to cool.
3. Mix the cheesecake filling: In a large bowl, beat the cream cheese until smooth. Gradually add the condensed milk, mixing until fully combined. Add the lemon juice and zest, and continue beating until the filling is silky and thick.
4. Assemble the cheesecakes: Divide the cheesecake mixture between your dishes, smoothing the tops. Transfer the cooled raspberry sauce to a piping bag and snip a small hole at the tip. Pipe small dots of sauce around the edge of each cheesecake. Use a skewer or toothpick to draw through each dot, creating a decorative swirl pattern.
5. Chill: Cover and chill in the fridge for at least 4–6 hours, or ideally overnight, until fully set.