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Refreshing No-Bake Lemon Raspberry Cheesecake

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A light and tangy no-bake cheesecake with a perfect balance of lemon and raspberry flavors.

Ingredients

Scale

For the Crust:

  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup melted butter
  • 2 tbsp granulated sugar
  • 16 oz cream cheese, softened
  • 1/2 cup powdered sugar
  • 1 tbsp lemon zest
  • 2 tbsp lemon juice
  • 1 tsp vanilla extract
  • 1 cup heavy whipping cream
  • 1 cup fresh raspberries
  • 1/4 cup raspberry jam

Instructions

1. Prepare the Crust:

  1. Mix graham cracker crumbs, melted butter, and granulated sugar in a bowl. Press firmly into the bottom of a 9-inch springform pan.
  2. In a large bowl, beat cream cheese, powdered sugar, lemon zest, lemon juice, and vanilla until smooth.
  3. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold into the cream cheese mixture.
  4. Spread half of the cheesecake filling over the crust. Dot with raspberry jam and swirl lightly with a knife.
  5. Top with remaining filling and smooth the surface. Refrigerate for at least 4 hours or overnight.
  6. Before serving, garnish with fresh raspberries and additional lemon zest if desired.

Notes

You can customize the seasonings to taste.

Find it online: https://www.rapidrecipes.blog/no-bake-lemon-raspberry-cheesecake/