Description
A refreshing no-bake cheesecake featuring creamy layers of lemon and raspberries, perfect for summer gatherings.
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 2 (8 oz) packages cream cheese, softened
- 1 cup powdered sugar
- 1 cup heavy whipping cream
- 2 cups fresh raspberries
- ½ cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
Instructions
- Combine graham cracker crumbs and melted butter in a mixing bowl until evenly coated. Press into the bottom of mini cheesecake cups or a springform pan.
- Beat the softened cream cheese with powdered sugar in a separate bowl using an electric mixer until smooth and creamy.
- Whip the heavy cream in another bowl until soft peaks form, then gently fold it into the cream cheese mixture.
- Add fresh lemon juice, lemon zest, and vanilla extract, mixing until just combined.
- Fold in the raspberries, reserving a few for topping.
- Spoon the cheesecake filling over the crust and smooth the top with a spatula.
- Refrigerate for at least 240 minutes, or until set.
- Top each cheesecake with reserved raspberries before serving.
Notes
Make-ahead tips: Prepare a day in advance for best flavor. Avoid overmixing the cream and ensure the crust is pressed firmly.
Nutrition
- Serving Size: 1 serving
- Calories: 310
- Sugar: 18g
- Sodium: 200mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg