Introduction
This ultra-creamy, no-bake lemon raspberry cheesecake is a delightful dessert that combines the tangy brightness of lemon with the sweet allure of raspberries. It’s the perfect treat for warm weather gatherings, bringing a refreshing taste that’s sure to impress your family and friends.
Ingredients
For the Crust:
– 1 1/2 cups graham cracker crumbs
– 5 tablespoons melted butter
For the Filling:
– 900 grams cream cheese (about 32 ounces), softened
– 1 1/4 cups powdered sugar
– Zest of 4 lemons
– Juice of 2 lemons
– 1 1/2 cups whipped cream or whipped topping
– 1 cup raspberries, mashed
For Decorating:
– Additional whipped topping or whipped cream
– Lemon slices and raspberries
Prep Time
20 minutes
Cook Time
6 hours of refrigeration or overnight
Total Time
6 hours 20 minutes
Yield
8-10 servings
Instructions
Prepare the Crust:
In a bowl, combine the graham cracker crumbs and melted butter until the mixture is moistened and crumbly. Press the mixture into the bottom of a 9-inch springform pan. Refrigerate to set while you prepare the filling.
Make the Filling:
In a large bowl, beat the cream cheese and powdered sugar together with a hand mixer or stand mixer on medium speed until smooth. Add the lemon juice and lemon zest, mixing until well incorporated. Scrape down the sides of the bowl to ensure everything is evenly mixed. Gently fold in the whipped cream or whipped topping by hand until fluffy and creamy, with no streaks remaining. Carefully fold in the mashed raspberries until evenly distributed.
Assemble:
Pour the cheesecake mixture into the prepared crust, smoothing the top with a spatula. Refrigerate to set for at least 6 hours or overnight. Alternatively, for quicker setting, chill in the fridge for 2-3 hours, then freeze for an additional 2-3 hours.
Serve:
Before serving, top with additional whipped cream or whipped topping and garnish with lemon slices and fresh raspberries if desired. Enjoy this refreshing cheesecake, perfect for any occasion!
Detailed Directions and Instructions
Prepare the Crust
In a bowl, combine the graham cracker crumbs and melted butter until the mixture is moistened and crumbly. Press the mixture into the bottom of a 9-inch springform pan. Refrigerate to set while you prepare the filling.
Make the Filling
In a large bowl, beat the cream cheese and powdered sugar together with a hand mixer or stand mixer on medium speed until smooth. Add the lemon juice and lemon zest, mixing until well incorporated. Scrape down the sides of the bowl to ensure everything is evenly mixed. Gently fold in the whipped cream or whipped topping by hand until fluffy and creamy, with no streaks remaining. Carefully fold in the mashed raspberries until evenly distributed.
Assemble
Pour the cheesecake mixture into the prepared crust, smoothing the top with a spatula. Refrigerate to set for at least 6 hours or overnight. Alternatively, for quicker setting, chill in the fridge for 2-3 hours, then freeze for an additional 2-3 hours.
Serve
Before serving, top with additional whipped cream or whipped topping, and garnish with lemon slices and fresh raspberries if desired. Enjoy!
Notes
Serving Size
This cheesecake serves approximately 10-12 people, making it ideal for gatherings or celebrations.
Storage
Store any leftovers in the refrigerator for up to 3-4 days. For the best taste and texture, consume within this timeframe.
Customization
Feel free to adjust the sweetness by adding more or less powdered sugar according to taste. You can also experiment with other fruit purees for different flavors.
Garnishing
Additional toppings such as crushed graham crackers or chocolate shavings can be added for extra decoration.
Texture Preference
For a firmer cheesecake, allow it to set longer in the refrigerator before serving.
