Description
This No-Bake Raspberry Lemon Swirl Cheesecake is a creamy, refreshing dessert that combines the tartness of lemon with the sweetness of fresh raspberries. With a buttery graham cracker crust, a smooth cream cheese filling, and a beautiful raspberry swirl, it’s a perfect dessert for any occasion — and no oven required!
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- 4 tbsp unsalted butter, melted
- 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
- ½ cup raspberry puree (for swirl)
- Fresh raspberries and lemon slices for garnish
Instructions
- Prepare the Crust: In a medium bowl, mix together the graham cracker crumbs and melted butter until well combined. Press the mixture into the bottom of a 9-inch springform pan (or pie dish) to form a uniform crust. Use the back of a spoon to pack it tightly. Refrigerate the crust while you prepare the filling.
- Make the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy. Add the lemon juice, lemon zest, and vanilla extract, and beat until fully incorporated.
- Whip the Cream: In a separate bowl, whip the heavy cream to stiff peaks. Gently fold the whipped cream into the cream cheese mixture, being careful not to deflate the whipped cream.
- Add the Raspberry Puree: Swirl the raspberry puree gently into the cheesecake filling to create the marbled effect, but don’t overmix — you want to keep the swirl visible.
- Assemble the Cheesecake: Pour the cheesecake mixture into the prepared graham cracker crust, smoothing the top with a spatula. Cover and refrigerate for at least 4 hours, or preferably overnight, until set.
- Garnish and Serve: Before serving, garnish with fresh raspberries and lemon slices for an extra burst of color and flavor.
Notes
- You can use store-bought raspberry puree or make your own by blending fresh or frozen raspberries and straining them to remove the seeds.
- To make the crust extra crunchy, you can toast the graham cracker crumbs in a dry skillet for a few minutes before mixing them with the butter.
- If you prefer a firmer cheesecake, you can add 1 tablespoon of powdered gelatin dissolved in a little water to the cream cheese mixture before folding in the whipped cream.
- Prep Time: 15 minutes
- Cook Time: None