Description
A refreshing no bake raspberry lemon swirl cheesecake with a creamy texture.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy cream
- 1 cup fresh raspberries
- 1/4 cup lemon juice
- 1 tablespoon lemon zest
Instructions
- Mix graham cracker crumbs and melted butter in a bowl.
- Press the mixture into the bottom of a springform pan.
- In a separate bowl, beat cream cheese, powdered sugar, and vanilla until smooth.
- In another bowl, whip heavy cream until stiff peaks form.
- Fold whipped cream into the cream cheese mixture.
- In a blender, puree raspberries with lemon juice and zest.
- Swirl raspberry mixture into the cheesecake filling.
- Pour the filling onto the crust in the pan.
- Chill in the refrigerator for at least 4 hours.
- Remove from the pan and serve with fresh raspberries on top.
Notes
- Store leftovers in the refrigerator.
- For a sweeter taste, add more sugar.
- Use frozen raspberries if fresh ones are unavailable.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 70mg
Keywords: no bake raspberry lemon swirl cheesecake