Description
Creamy no-bake raspberry lemon swirl cheesecake whispers sweet summer secrets with its tangy-smooth layers of pure delight. Cool raspberry ribbons dance through silky lemon cream, promising a refreshing escape that melts effortlessly on palates craving pure bliss.
Ingredients
Scale
Crust Ingredients:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons (85 grams) unsalted butter, melted
Cheesecake Filling Ingredients:
- 16 ounces (454 grams) cream cheese, softened
- 1 cup powdered sugar
- 1 cup heavy whipping cream, whipped to stiff peaks
- ⅓ cup fresh lemon juice (about 2 lemons)
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
Raspberry Swirl Ingredients:
- 1 cup fresh or frozen raspberries
- 2 tablespoons granulated sugar
- 1 teaspoon cornstarch mixed with 1 tablespoon water
Instructions
- Crush graham crackers into fine, uniform crumbs, ensuring no large pieces remain.
- Blend graham cracker crumbs with sugar and melted butter until the mixture resembles wet sand with consistent texture.
- Transfer the crumb mixture into a springform pan, using the back of a spoon or flat-bottomed measuring cup to create a compact, even base layer.
- Firmly press down the crust, making sure it covers the entire bottom of the pan with no gaps or loose areas.
- Place the prepared crust in the refrigerator to set while assembling the creamy cheesecake filling, allowing the butter to solidify and create a sturdy foundation.
Notes
- Opt for gluten-free graham crackers to make this dessert suitable for those with gluten sensitivities.
- Use a flat-bottomed measuring cup or glass to firmly pack the crust evenly, creating a solid base for the cheesecake.
- Chilling the crust before adding the filling helps it set and prevents crumbling when serving.
- For a dairy-free version, substitute cream cheese with cashew or coconut-based cream cheese alternatives.
- Prep Time: 20 minutes
- Cook Time: 4 hours
- Category: Desserts
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 400
- Sugar: 28 g
- Sodium: 150 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 80 mg