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Cheesecake Factory Raspberry Lemon Cheesecake Recipe
Ariana Lumi

Cheesecake Factory Raspberry Lemon Cheesecake Recipe

Love Cheesecake Factory’s raspberry lemon cheesecake? Try this easy no-bake copycat cheesecake recipe at home with fresh raspberries, real lemon, and a graham cracker crust-creamy, bright, and absolutely irresistible.
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Prep Time 30 minutes
Cook Time 6 hours
Total Time 6 hours 30 minutes
Servings: 12
Course: Dessert
Cuisine: American
Calories: 228
Ingredients Method Video Notes

Ingredients
  

  • 1 ½ cups graham cracker crumbs
  • 5 tablespoons of melted butter
  • 900 grams 32 oz cream cheese, softened.
  • 1 ¼ cups powdered sugar.
  • Zest of 4 lemons
  • Juice of 2 lemons
  • 1 ½ cups whipped cream or whipped topping.
  • 1 cup fresh raspberries mashed.
  • Whipped topping or whipped cream
  • Lemon slices
  • Whole raspberries

Method
 

  1. Step 1: Make the Crust

    In a bowl, combine graham cracker crumbs and melted butter. Stir until the texture resembles wet sand. Press this mixture into the base of a 9-inch springform pan, using the back of a spoon or flat-bottomed cup to create an even layer. Chill in the fridge while you prepare the filling.

    Step 2: Whip the Cream Cheese

    Add softened cream cheese and powdered sugar to a large mixing bowl. Use a hand mixer (or stand mixer with paddle attachment) to beat until smooth, creamy, and lump-free.

    Step 3: Add Lemon Flavor

    Mix in fresh lemon juice and lemon zest. Scrape down the sides of the bowl as needed to ensure even mixing. You want the lemon flavor distributed evenly throughout.

    Step 4: Fold in the Whipped Cream

    Gently fold in the whipped cream or whipped topping with a spatula. Take your time here – use broad, slow movements to keep the mixture light and airy. No streaks should remain.

    Step 5: Swirl in the Raspberries

    Add mashed raspberries and fold them in just until they create pink streaks throughout the filling. Do not overmix, you want the raspberry ribbons to show.

    Step 6: Assemble and Chill

    Pour the cheesecake mixture into the prepared crust. Smooth out the top with a spatula. Refrigerate for 6 hours or overnight. If you are short on time, you can refrigerate for 2-3 hours and then freeze for 2-3 hours. For a firmer set, freeze only for 3-4 hours.

    Before serving, decorate with dollops of whipped cream, fresh raspberries, and lemon slices.

Video

Notes

  • Use full-fat cream cheese – It ensures that creamy, rich texture you expect.
  • Bring cream cheese to room temperature – Makes mixing smoother and lump-free.
  • Zest before juicing – It is easier and prevents waste.
  • Do not overmix after adding whipped cream – You want the filling to stay light.
  • Use fresh raspberries – They mash better and taste brighter than frozen ones.
  • Press crust firmly – A tight crust holds together when slicing.
  • Chill long enough – Patience is key for a firm, sliceable cheesecake.
  • Use a springform pan – Makes for easy release and a clean presentation.
  • Clean knife between slices – For picture-perfect servings.
  • Decorate just before serving – Keeps everything fresh and photogenic.