No-Bake Lemon Raspberry Cheesecake
A refreshing dessert that combines the zesty flavor of lemons with sweet and tart fresh raspberries, perfect for summer gatherings.
Equipment
- Mixing Bowl
- Springform Pan
- Saucepan
- Electric Mixer
Ingredients
Crust
- 1.5 cups Graham Cracker Crumbs Finely crushed for a smooth crust.
- 0.5 cup Unsalted Butter Melted to bind the crust.
Filling
- 16 ounces Cream Cheese Softened to room temperature.
- 0.75 cup Granulated Sugar To sweeten the filling.
- 0.25 cup Fresh Lemon Juice For a zesty flavor.
- 1 cup Heavy Whipping Cream Whipped to stiff peaks for lightness.
Topping
- 1 cup Fresh Raspberries For topping the cheesecake.
- 2 tablespoons Powdered Sugar Optional for sweetening the raspberry topping.
- to taste Fresh Mint Leaves For garnish.
Instructions
- Prepare the crust by mixing graham cracker crumbs and melted butter in a bowl. Press into the bottom of a springform pan and chill.
- Beat the cream cheese until smooth, then add sugar and lemon juice, mixing until creamy.
- Whip the heavy cream until stiff peaks form, then fold it into the cream cheese mixture.
- Pour the cheesecake filling into the crust and smooth the top. Chill for at least 4 hours or overnight.
- Prepare the raspberry topping by cooking raspberries and powdered sugar in a saucepan until it forms a sauce. Cool before using.
- Once set, pour the raspberry sauce over the cheesecake and garnish with mint leaves.
- Slice and serve chilled.
Notes
This cheesecake can be made a day in advance and stored in the refrigerator. Leftovers can be kept for up to 4 days.