Description
This No-Bake Raspberry Lemon Swirl Cheesecake is a bright and refreshing dessert that combines the zesty tang of lemons with the sweet tartness of raspberries, all atop a buttery graham cracker crust. It’s a simple, elegant treat that requires no oven, making it perfect for warm days or when you’re short on time.
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- 4 tbsp unsalted butter, melted
- 16 oz cream cheese, softened
- ½ cup granulated sugar
- 2 tbsp lemon juice
- 1 tsp lemon zest
- 1 tsp vanilla extract
- 1 cup heavy cream, whipped
- ½ cup raspberry puree (for swirl)
- Fresh raspberries and lemon slices for garnish
Instructions
- Prepare the crust: In a medium bowl, mix the graham cracker crumbs and melted butter until well combined. Press the mixture into the bottom of a 9-inch springform pan to form the crust. Place it in the refrigerator to set while you prepare the filling.
- Make the filling: In a large mixing bowl, beat the softened cream cheese and sugar until smooth and creamy. Add the lemon juice, lemon zest, and vanilla extract. Continue beating until everything is well incorporated.
- Fold in whipped cream: Gently fold in the whipped cream into the cream cheese mixture until the filling becomes light and fluffy.
- Assemble the cheesecake: Pour the cheesecake filling over the prepared crust. Drizzle the raspberry puree over the top. Using a toothpick or skewer, gently swirl the raspberry puree into the cheesecake for a beautiful marbled effect.
- Chill and set: Refrigerate the cheesecake for at least 4 hours or overnight to allow it to set properly.
- Garnish and serve: Before serving, garnish with fresh raspberries and lemon slices for an extra pop of color and flavor.
Notes
For best results, use room temperature cream cheese to ensure a smooth, lump-free filling. Be sure to chill the cheesecake for at least 4-6 hours for it to set properly.