Description
A refreshing no-bake cheesecake that combines the tangy flavor of lemons with the sweet-tart burst of raspberries, perfect for any occasion.
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 2 (8 oz) packages cream cheese, softened
- 1 cup powdered sugar
- 1 cup heavy whipping cream
- 2 cups fresh raspberries
- ½ cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
Instructions
- Prepare the crust: In a mixing bowl, combine graham cracker crumbs and melted butter until fully coated. Press this mixture firmly into the bottom of your springform pan or mini cheesecake cups.
- Make the cream cheese filling: In a separate bowl, use an electric mixer to beat the softened cream cheese and powdered sugar until smooth and creamy.
- Whip the cream: In another bowl, whip the heavy cream until soft peaks form. Gently fold this whipped cream into the cream cheese mixture.
- Add flavorings: Incorporate fresh lemon juice, lemon zest, and vanilla extract, stirring gently until combined.
- Fold in raspberries: Gently fold in the raspberries, saving a few for topping.
- Assemble the cheesecake: Spoon the creamy filling over your crust and smoothen the top with a spatula.
- Chill and set: Cover and refrigerate for a minimum of 4 hours or until set firmly.
- Garnish and serve: Before serving, adorn the top with reserved raspberries.
Notes
Make ahead a day in advance for best flavor. Store leftovers covered in the refrigerator for up to five days.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 330
- Sugar: 18g
- Sodium: 200mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg