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No Bake Raspberry Lemon Swirl Cheesecake Recipe

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Ingredients

Scale
  • 1 ½ cupsgraham cracker crumbs
  • 4 tbspunsalted butter, melted
  • 16 ozcream cheese, softened
  • ½ cupgranulated sugar
  • 2 tbsplemon juice
  • 1 tsplemon zest
  • 1 tspvanilla extract
  • 1 cupheavy cream, whipped
  • ½ cupraspberry puree (for swirl)
  • Fresh raspberries and lemon slices for garnish

Instructions

  1. Begin by making the crust. In a medium bowl, combine the graham cracker crumbs with the melted butter until everything is evenly distributed. The mixture should resemble wet sand. Once combined, transfer the crumb mixture into your springform pan. Use your hands or the back of a measuring cup to press the crumbs evenly into the base, forming a compact crust. Make sure it covers the bottom completely without any gaps. To ensure it sets nicely, place the crust in the refrigerator while you work on the cheesecake filling.
  2. Now it’s time to create the star of the show! In a large mixing bowl, beat the softened cream cheese with the granulated sugar using an electric mixer until the mix is creamy and devoid of lumps. Next, add in the lemon juice, lemon zest, and vanilla extract. Continue mixing until everything combines into a luscious blend. The tanginess of the lemon will give it that refreshing kick, so don’t skip this part! Once mixed, set the bowl aside.
  3. In a separate bowl, whip the heavy cream until it reaches soft peaks—this will be the fluffy element of your cheesecake. Gradually, fold the whipped cream into the cream cheese mixture. Use a spatula to gently incorporate the whipped cream until just combined. Be careful not to over-mix; you want to keep that airy texture which adds lightness to the filling.
  4. Take your chilled crust from the refrigerator. Carefully pour the cheesecake filling over the crust, spreading it evenly. Now, drizzle the raspberry puree over the top of the cheesecake filling. To achieve that beautifully marbled effect, take a toothpick or a skewer, and gently swirl the raspberry puree into the cheesecake. Avoid over-mixing; you want distinct swirls rather than a fully blended mixture.
  5. After the assembly, cover the cheesecake with plastic wrap and refrigerate it for a minimum of 4 hours. For best results, leave it overnight to allow the flavors to meld and the cheesecake to set perfectly. A well-chilled cheesecake makes a world of difference!
  6. Just before serving, remove the cheesecake from the springform pan. You can garnish it with fresh raspberries and lemon slices on top, adding a pop of color and a hint of freshness. Slice it up, plate, and enjoy the stunning presentation alongside the incredible flavors!

Notes

This cheesecake can be made a day in advance, and allowing it to chill longer enhances the flavor.

Nutrition

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