NO-BAKE RASPBERRY LEMON SWIRL CHEESECAKE
This No-Bake Raspberry Lemon Swirl Cheesecake is creamy, tangy, and fruity. Sweet raspberries and zesty lemon blend perfectly in a smooth cheesecake filling, set atop a buttery crust for an easy, elegant dessert.
Ingredients
For the Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter melted
For the Cheesecake Filling:
- 16 oz cream cheese softened
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup heavy cream whipped
- Zest of 1 lemon
- 2 tablespoons lemon juice
For the Raspberry Swirl:
- ½ cup fresh raspberries
- 1 tablespoon sugar
Instructions
Prepare the Crust:
- Mix graham cracker crumbs, sugar, and melted butter in a bowl. Press mixture into the bottom of a 9-inch springform pan. Chill while preparing filling.
Make the Cheesecake Filling:
- In a large bowl, beat cream cheese, sugar, vanilla, lemon zest, and lemon juice until smooth. Fold in whipped cream gently.
Prepare Raspberry Swirl:
- Mash raspberries with sugar. Drop spoonfuls over cheesecake filling and gently swirl with a knife.
Chill and Set:
- Spread filling evenly over crust. Cover and refrigerate for at least 4 hours or until firm.
Serve:
- Remove from springform pan, slice, and garnish with extra raspberries or lemon zest if desired.
Notes
- Make Ahead: Cheesecake can be prepared 1 day in advance and stored in the refrigerator.
- Customizing the Flavor: Use blueberries or strawberries instead of raspberries. Add a drizzle of chocolate for extra indulgence.
- Serving Suggestions: Serve chilled with fresh fruit or a dollop of whipped cream.
- Storage Tips: Store leftovers in an airtight container in the fridge for up to 4 days.