Description
Indulge in the refreshing flavors of summer with this delightful No Bake Raspberry Lemon Swirl Cheesecake. Creamy, tangy, and bursting with fruity goodness, this easy-to-make dessert is perfect for any occasion.
Ingredients
For the crust:
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 2 tablespoons granulated sugar
For the filling:
- 16 ounces cream cheese, softened
- 1 cup powdered sugar
- 1 cup heavy whipping cream
- 1/4 cup lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
For the raspberry swirl:
- 1 cup fresh or frozen raspberries
- 2 tablespoons sugar
- 1 teaspoon lemon juice
Instructions
- Prepare the crust: In a bowl, combine graham cracker crumbs, melted butter, and sugar. Press the mixture firmly into the bottom of a 9-inch springform pan. Chill in the refrigerator while preparing the filling.
- Create the raspberry swirl: Cook raspberries, sugar, and lemon juice in a small saucepan over medium heat until thickened, about 5 minutes. Strain to remove seeds if desired, then cool completely.
- Make the filling: Beat the cream cheese and powdered sugar until smooth. Add lemon juice, zest, and vanilla, mixing until creamy. In a separate bowl, whip the heavy cream to stiff peaks, then gently fold into the cream cheese mixture.
- Assemble the cheesecake: Pour the filling over the chilled crust. Drop spoonfuls of raspberry sauce over the top and swirl with a knife to create a marbled effect. Cover and refrigerate for at least 6 hours, or overnight, until set.
Notes
- For easier slicing, chill the cheesecake well before serving.
- Garnish with extra raspberries and lemon zest for a fresh look.
- This cheesecake keeps well refrigerated for up to 4 days.
