Description
A delightful no-bake cheesecake that combines the tangy flavors of lemon with the sweetness of 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 decorating
- Lemon slices and raspberries for garnish
Instructions
- Prepare the crust: In a bowl, combine the graham cracker crumbs and melted butter until moistened. Press this mixture into a 9-inch springform pan and refrigerate.
- Make the filling: Beat the softened cream cheese and powdered sugar together until smooth. Mix in the lemon juice and zest. Gently fold in the whipped cream until fluffy, then fold in the mashed raspberries.
- Assemble: Pour the cheesecake filling into the prepared crust and smooth the top. Refrigerate for at least 6 hours or freeze for quicker setting.
- Serve: Top the cheesecake with whipped cream, lemon slices, and fresh raspberries before serving. Enjoy!
Notes
Chill ingredients before mixing for best results. Customize with different fruits if desired.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 20g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
Keywords: cheesecake, no-bake, dessert, lemon, raspberry