Description
A delightful and refreshing no-bake cheesecake swirled with raspberry puree and zesty lemon flavors.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 4 tablespoons unsalted butter, melted
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon vanilla extract
- 1 cup heavy cream, whipped
- 1/2 cup raspberry puree
- Fresh raspberries for garnish
- Lemon slices for garnish
Instructions
- Prepare the Crust: In a medium bowl, mix the graham cracker crumbs with melted butter until combined. Press into the bottom of a 9-inch springform pan and refrigerate to set.
- Make the Filling: In a large mixing bowl, beat the softened cream cheese and granulated sugar until smooth, then add lemon juice, lemon zest, and vanilla extract, beating until well blended.
- Fold in the Whipped Cream: Gently fold the whipped cream into the cream cheese mixture until light and fluffy.
- Assemble the Cheesecake: Pour the cream cheese filling over the crust and drizzle raspberry puree on top. Use a toothpick to swirl the puree into the cheesecake.
- Chill to Set: Refrigerate the cheesecake for at least 4 hours, or overnight, to set properly.
- Garnish & Serve: Before serving, add fresh raspberries and lemon slices on top.
Notes
Make sure all ingredients are at room temperature for a smooth filling. Can substitute raspberry puree with other fruits like strawberries or blueberries.
- Prep Time: 30 minutes
- Cook Time: 240 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 300mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg
Keywords: no-bake cheesecake, raspberry lemon dessert, summer dessert