Description
This No Bake Raspberry Lemon Swirl Cheesecake is a refreshing and creamy dessert, perfectly balanced with the tanginess of lemon and the sweet swirl of fresh raspberries. It’s easy to make and requires no baking—ideal for a quick yet elegant treat. The smooth filling and vibrant raspberry swirl make it a perfect dessert for any occasion.
Ingredients
Scale
For the crust:
- 1 ½ cups graham cracker crumbs
- 4 tbsp unsalted butter, melted
For the cheesecake filling:
- 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
For the raspberry swirl:
- ½ cup raspberry puree
For garnish (optional):
- Fresh raspberries
- Lemon slices
Instructions
-
Prepare the crust:
- In a medium bowl, combine the graham cracker crumbs and melted butter. Stir until the mixture resembles wet sand.
- Press the mixture into the bottom of a 9-inch springform pan, creating an even layer. Use the back of a spoon to pack it tightly.
- Refrigerate the crust for 10-15 minutes to set while you prepare the filling.
-
Make the cheesecake filling:
- In a large mixing bowl, beat the softened cream cheese with granulated sugar until smooth and creamy.
- Add the lemon juice, lemon zest, and vanilla extract, and mix until fully incorporated.
- In a separate bowl, whip the heavy cream until soft peaks form, then gently fold it into the cream cheese mixture until combined.
-
Assemble the cheesecake:
- Pour the cheesecake filling over the chilled graham cracker crust and smooth the top with a spatula.
- Spoon the raspberry puree in small dollops over the cheesecake filling, then use a toothpick or skewer to swirl the raspberry puree into the filling to create a marbled effect.
-
Chill the cheesecake:
- Refrigerate the cheesecake for at least 4 hours, or preferably overnight, to allow the filling to set completely.
-
Serve:
- Before serving, garnish with fresh raspberries and lemon slices. Slice and enjoy!
Notes
- You can substitute store-bought raspberry puree with fresh raspberries blended and strained.
- If you prefer a firmer cheesecake, you can add 1 teaspoon of gelatin dissolved in 2 tablespoons of warm water to the filling mixture.
- This cheesecake can be made up to 2 days in advance and stored in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 0 minutes (no baking)
- Category: Dessert
- Method: No-bake
- Cuisine: American
Keywords: no bake cheesecake, raspberry swirl cheesecake, lemon cheesecake, no bake dessert, raspberry lemon cheesecake