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No Bake Lemon Raspberry Cheesecake

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This No Bake Lemon Raspberry Cheesecake is a refreshing and light dessert that combines tangy lemon with sweet, juicy raspberries. With a smooth and creamy filling and a buttery graham cracker crust, it’s an easy-to-make dessert that requires no baking, making it perfect for warm weather or whenever you want a simple yet elegant treat.

Ingredients

1 1/2 cups graham cracker crumbs

1/4 cup granulated sugar

1/2 cup unsalted butter, melted

2 packages (8 oz each) cream cheese, softened

1 cup heavy cream

1/2 cup powdered sugar

1/4 cup fresh lemon juice

1 tablespoon lemon zest

1 teaspoon vanilla extract

1 1/2 cups fresh raspberries

2 tablespoons raspberry jam or preserves (optional, for topping)

Instructions

  1. In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Stir until the mixture is well combined and resembles wet sand.
  2. Press the graham cracker mixture into the bottom of a 9-inch springform pan or pie dish, forming a smooth, even layer. Refrigerate the crust while you prepare the filling.
  3. In a large mixing bowl, beat the softened cream cheese until smooth and creamy using a hand mixer.
  4. Add the powdered sugar, fresh lemon juice, lemon zest, and vanilla extract to the cream cheese mixture, and beat until fully combined.
  5. In a separate bowl, whip the heavy cream until stiff peaks form.
  6. Gently fold the whipped cream into the cream cheese mixture until smooth and fluffy.
  7. Pour the cheesecake filling over the chilled graham cracker crust, smoothing the top with a spatula.
  8. Refrigerate the cheesecake for at least 4 hours, or overnight, until the filling is firm.
  9. Once chilled, top the cheesecake with fresh raspberries. If desired, heat the raspberry jam or preserves in the microwave for 10-15 seconds to soften, then drizzle it over the raspberries for added flavor and a beautiful glossy finish.
  10. Slice and serve chilled. Enjoy!

Notes

Store the cheesecake in an airtight container in the refrigerator. It will stay fresh for up to 3-4 days.

If using frozen raspberries, make sure to thaw and drain them properly before topping the cheesecake.

For a gluten-free version, use gluten-free graham crackers or a gluten-free cookie crust.

If the crust is too soft, press it down more firmly with the back of a spoon or add an extra tablespoon of melted butter.

For a richer flavor, you can add a bit more cream cheese or use mascarpone cheese instead for a creamier, denser filling.

Nutrition

Find it online: https://yumntasty.com/no-bake-lemon-raspberry-cheesecake/