Description
A delightful No-Bake Raspberry Lemon Swirl Cheesecake that combines the tangy flavors of lemon with the sweetness of raspberries, perfect for any occasion.
Ingredients
- 1½ cups graham cracker crumbs
- 4 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
- 16 oz cream cheese, softened
- ½ cup granulated sugar
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- ½ cup raspberry puree
- 1 tablespoon granulated sugar (optional)
- Fresh raspberries (for garnish)
- Lemon slices or extra lemon zest (for garnish)
Instructions
- Make the crust: Combine graham cracker crumbs, melted butter, and sugar. Press firmly into the bottom of a 9-inch springform pan. Refrigerate while preparing the filling.
- Make the filling: Beat softened cream cheese and sugar until completely smooth. Add lemon juice, lemon zest, and vanilla. Beat until well combined.
- Whip the cream: In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold it into the cream cheese mixture until light and fluffy.
- Assemble: Spread the cheesecake filling evenly over the chilled crust.
- Add the raspberry swirl: Spoon small drops of raspberry puree over the surface. Use a toothpick or skewer to gently create a swirled, marbled pattern. Don’t over-swirl.
- Chill: Cover and refrigerate for at least 4–6 hours, preferably overnight, until firm.
- Serve: Garnish with fresh raspberries and lemon zest or slices before serving.
Notes
- For a sweeter raspberry swirl, add the optional granulated sugar to the raspberry puree.
- Ensure the cream cheese is softened for easier mixing.
- For best results, chill the cheesecake overnight.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg