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Refreshing No-Bake Lemon Raspberry Cheesecake

A light and tangy no-bake cheesecake with a zesty lemon flavor and fresh raspberries, perfect for summer.

Ingredients

Scale

For the Crust:

  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup melted butter
  • 2 tbsp granulated sugar
  • 16 oz cream cheese, softened
  • 1/2 cup powdered sugar
  • 1 tbsp lemon zest
  • 1/4 cup fresh lemon juice
  • 1 tsp vanilla extract
  • 1 cup heavy whipping cream
  • 1 cup fresh raspberries
  • Extra raspberries and lemon slices for garnish

Instructions

1. Prepare the Crust:

  1. In a bowl, mix graham cracker crumbs, melted butter, and granulated sugar until combined. Press firmly into the bottom of a 9-inch springform pan and refrigerate for 15 minutes.
  2. In a large bowl, beat cream cheese, powdered sugar, lemon zest, lemon juice, and vanilla extract until smooth and creamy.
  3. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully incorporated.
  4. Fold in the fresh raspberries, being careful not to overmix. Pour the filling over the chilled crust and smooth the top.
  5. Refrigerate for at least 4 hours or overnight until set. Garnish with extra raspberries and lemon slices before serving.

Notes

You can customize the seasonings to taste.

  • Author: Trusted Blog