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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.

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. Mix graham cracker crumbs, melted butter, and sugar in a bowl. Press firmly into the bottom of a 9-inch springform pan.
  2. In a large bowl, beat cream cheese, powdered sugar, lemon zest, lemon juice, and vanilla until smooth.
  3. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold into the cream cheese mixture.
  4. Spread half of the filling over the crust. Sprinkle raspberries evenly, then top with remaining filling.
  5. Chill in the refrigerator for at least 4 hours or overnight until set.
  6. Garnish with extra raspberries and lemon slices before serving.

Notes

You can customize the seasonings to taste.

  • Author: Trusted Blog