Refreshing No-Bake Lemon Raspberry Cheesecake Recipe

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Ingredients

For the Crust:

  • 1 1/2 cups graham cracker crumbs
  • 1/3 cup melted unsalted butter
  • 2 tablespoons sugar

For the Lemon Cheesecake Filling:

  • 2 cups softened cream cheese
  • 1/2 cup granulated sugar
  • 1 tablespoon lemon zest
  • 1/4 cup lemon juice
  • 1 teaspoon vanilla extract
  • 1 cup whipped heavy cream

For the Raspberry Layer:

  • 2 cups fresh raspberries
  • 1/2 cup sugar
  • 1 tablespoon water
  • 1 teaspoon cornstarch mixed with 1 tablespoon water

Directions

1. Prepare the Crust:

  • In a mixing bowl, combine the graham cracker crumbs, melted butter, and sugar until the mixture is well blended.
  • Press the mixture firmly into the bottom of a springform pan to form an even crust.
  • Refrigerate the crust for about 30 minutes to set.

2. Make the Lemon Cheesecake Filling:

  • In a large bowl, beat the softened cream cheese with the sugar, lemon zest, lemon juice, and vanilla extract until smooth and creamy.
  • Gently fold in the whipped heavy cream until the mixture is well combined.
  • Spread half of the lemon cheesecake filling over the chilled crust.

3. Prepare the Raspberry Layer:

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  • In a saucepan, cook the fresh raspberries, sugar, and water over medium heat until the raspberries start to release their juices.
  • Add the cornstarch mixture and stir until the raspberry sauce thickens.
  • Let it cool slightly, then pour the raspberry sauce over the first layer of cheesecake filling.

4. Finish the Cheesecake:

  • Spread the remaining lemon cheesecake filling over the raspberry layer, smoothing it gently with a spatula or the back of a spoon.

5. Chill:

  • Refrigerate the cheesecake for at least a couple of hours or until fully set.
  • Slice and enjoy this deliciously refreshing no-bake lemon raspberry cheesecake!

Tips and Variations

  • Graham Cracker Alternatives: Try using digestive biscuits or vanilla wafers for a different crust flavor.
  • Cream Cheese Softening: Leave the cream cheese at room temperature for about 30 minutes before using to ensure smooth mixing.
  • Whipped Cream: For a lighter texture, fold in store-bought whipped topping instead of whipped heavy cream.
  • Fruit Variations: Substitute raspberries with strawberries, blueberries, or a mix of berries for different flavors.
  • Lemon Intensity: Adjust the amount of lemon zest and juice to your taste preference for a milder or stronger lemon flavor.

How to Store

  • Refrigeration: Store the cheesecake in an airtight container in the fridge for up to 5 days.
  • Freezing: Wrap the cheesecake tightly in plastic wrap and then in aluminum foil. Freeze for up to 2 months. Thaw in the refrigerator before serving.

FAQs

1. Can I use frozen raspberries instead of fresh?

  • Yes, you can use frozen raspberries. Thaw them first and drain any excess liquid before cooking.

2. What if I don’t have a springform pan?

  • You can use a regular pie dish, but it may be more challenging to remove the cheesecake slices neatly.

3. How can I tell if the cheesecake is set?

  • The cheesecake should be firm to the touch and not jiggle in the center when gently shaken.

4. Can I make this cheesecake ahead of time?

  • Absolutely! This no-bake cheesecake can be made a day in advance and stored in the refrigerator until ready to serve.
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