Description

This no bake raspberry lemon swirl cheesecake recipe captures the essence of simple, soulful cooking with minimal effort and maximum flavor. The combination of tart raspberries and bright lemon in a creamy cheesecake makes it a family favorite for any occasion.

Ingredients

Scale

2 cups Graham cracker crumbs
6 tablespoons Melted butter
3 tablespoons Sugar (for crust)
24 oz Cream cheese
1 cup Powdered sugar
1/4 cup Fresh lemon juice
2 tablespoons Lemon zest
2 teaspoons Vanilla extract
1 1/2 cups Heavy whipping cream
2 cups Fresh raspberries
1/4 cup Sugar (for raspberry sauce)

Cook Mode Prevent your screen from going dark

Instructions

Combine graham cracker crumbs, melted butter, and sugar in a bowl. Mix until the texture resembles wet sand. Press into the bottom of a 9-inch springform pan and refrigerate
In a saucepan, cook 1 cup of raspberries and 1/4 cup sugar over medium heat for about 5 minutes. Mash and strain to create raspberry sauce. Set aside to cool
Beat cream cheese until fluffy. Gradually add powdered sugar, then mix in lemon juice, lemon zest, and vanilla extract
Whip heavy cream until stiff peaks form. Fold whipped cream into the cream cheese mixture
Pour half the lemon filling over the crust, drizzle half the raspberry sauce, add remaining lemon filling, and drizzle the rest of the raspberry sauce. Swirl with a knife
Cover and refrigerate for at least 6 hours or overnight. Before serving, top with fresh raspberries and lemon zest

Notes

Use room temperature cream cheese for a smooth filling.

Strain raspberry sauce to remove seeds for a smoother texture.

Chill time is crucial for proper setting.

Prep Time: 20 mins
Cook Time: 10 mins
Category: Dessert
Method: No Bake
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 385 kcal
Sugar: 24g
Sodium: 285mg
Fat: 28g
Saturated Fat: 17g
Unsaturated Fat: 0g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 2g
Protein: 5g
Cholesterol: 85mg