Refreshing No-Bake Lemon Raspberry Cheesecake
This no-bake cheesecake is a delightful treat that combines creamy lemon filling with a fresh raspberry layer. It’s perfect for any occasion, offering a refreshing balance of flavors that will leave your taste buds craving more.
- Prep Time: 25 minutes
- Cook Time: 25 mins
- Total Time: 265 minutes
- Yield: 8 servings 1x
- Category: Desserts
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1/3 cup unsalted butter, melted
- 1 1/2 cups graham cracker crumbs
- 2 tablespoons sugar
- 1/2 cup granulated sugar
- 2 cups cream cheese, softened
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1 cup heavy cream, whipped
- 1/4 cup lemon juice
- 1 tablespoon water
- 1/2 cup sugar
- 2 cups fresh raspberries
- 1 teaspoon cornstarch mixed with 1 tablespoon water
Instructions
- In a medium bowl, mix the graham cracker crumbs, melted butter, and sugar until well combined. Press the mixture firmly into the bottom of a springform pan. Chill the crust in the refrigerator for 30 minutes.
- In a large bowl, beat the cream cheese with granulated sugar, lemon zest, lemon juice, and vanilla extract until smooth and creamy. Gently fold in the whipped cream until well combined. Spread half of the cheesecake mixture evenly over the chilled crust.
- In a saucepan, cook the raspberries, sugar, and water over medium heat until the berries release their juices. Add the cornstarch mixture and stir until the sauce thickens. Allow the raspberry sauce to cool slightly, then pour it over the cheesecake layer.
- Spread the remaining cheesecake filling evenly over the raspberry layer. Chill the cheesecake in the refrigerator for at least 4 hours, or until set.
- Carefully remove the cheesecake from the springform pan. Slice and serve.
Nutrition
- Calories: 350
- Sugar: 30g
- Sodium: 220mg
- Fat: 20g
- Saturated Fat: 12g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg