Refreshing No-Bake Lemon Raspberry Cheesecake

Refreshing No-Bake Lemon Raspberry Cheesecake 🍰🍋

Ingredients:

• For the Crust:

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted

• For the Cheesecake Filling:

• 24 oz (3 packages) cream cheese, softened
• 1 cup powdered sugar
• 1/3 cup fresh lemon juice
• Zest of 1 lemon
• 1 tsp vanilla extract
• 1 cup heavy cream, chilled

• For the Raspberry Sauce:

• 1 1/2 cups fresh raspberries
• 1/4 cup granulated sugar
• 1 tbsp lemon juice
• 1 tsp cornstarch (optional, for thickening)

• For Garnish:

• Fresh raspberries
• Lemon zest
• Mint leaves (optional)

Instructions:

1. Prepare the Crust:

In a bowl, mix together the graham cracker crumbs, granulated sugar, and melted butter until well combined.

Press the mixture firmly into the bottom of a 9-inch springform pan. Chill in the refrigerator while preparing the filling.

2. Make the Raspberry Sauce:

In a small saucepan, combine the fresh raspberries, granulated sugar, and lemon juice.

Cook over medium heat, stirring occasionally and gently mashing the raspberries with the back of a spoon, until the raspberries break down and release their juices, about 5-7 minutes.

If desired, mix the cornstarch with a little water to form a slurry and add it to the raspberry mixture to thicken. Cook for another minute until thickened.

Remove from heat and strain through a fine-mesh sieve to remove seeds. Allow the sauce to cool completely.

3. Make the Cheesecake Filling:

In a large mixing bowl, beat the softened cream cheese until smooth and creamy.

Add the powdered sugar, lemon juice, lemon zest, and vanilla extract. Beat until well combined and smooth.

In another bowl, whip the chilled heavy cream until stiff peaks form.

Gently fold the whipped cream into the cream cheese mixture until smooth and combined.

4. Assemble the Cheesecake:

Pour half of the cheesecake filling over the chilled crust in the springform pan.

Drizzle half of the raspberry sauce over the cheesecake filling.

Repeat with the remaining cheesecake filling and raspberry sauce, creating swirls with a knife or skewer.

Smooth the top with a spatula.

5. Chill and Serve:

Refrigerate the cheesecake for at least 4 hours, preferably overnight, to set completely.

6. Garnish and Serve:

Before serving, garnish the cheesecake with fresh raspberries, lemon zest, and mint leaves if desired.

Release the cheesecake from the springform pan, slice, and serve chilled.

Yield:

This recipe makes one 9-inch Refreshing No-Bake Lemon Raspberry Cheesecake, serving about 10-12 people.

Enjoy the refreshing combination of tangy lemon and sweet raspberries in this delightful no-bake cheesecake! 🍋🍰