Description
A creamy and refreshing no-bake cheesecake featuring tangy lemon and sweet raspberries, perfect for any occasion.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 5 tablespoons melted butter
- 900 grams cream cheese, softened
- 1 1/4 cups powdered sugar
- Zest of 4 lemons
- Juice of 2 lemons
- 1 1/2 cups whipped cream or whipped topping
- 1 cup raspberries, mashed
- Additional whipped topping or whipped cream for serving
- Lemon slices and raspberries for decorating
Instructions
- Prepare the crust by combining graham cracker crumbs and melted butter, then pressing into a 9-inch springform pan. Refrigerate.
- Make the filling by beating the softened cream cheese and powdered sugar until smooth, then adding lemon juice and zest.
- Gently fold in the whipped cream and mashed raspberries until well combined.
- Pour the filling into the crust and refrigerate for at least 6 hours, or overnight for best results.
- Before serving, top with whipped cream and garnish with lemon slices and additional raspberries.
Notes
Use room temperature cream cheese for a smoother filling. Store leftovers in the refrigerator for 3-4 days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 55mg
Keywords: cheesecake, no-bake, lemon, raspberry, dessert, summer