Discover an easy delish nobake raspberry lemon swirl cheesecake Perfect for any occasion this simple dessert will impress your guests 154 chars
Ingredients
Scale
1 ½ cups of graham cracker crumbs
½ cup of unsalted butter, melted
2 tablespoons of sugar
1 cup of heavy cream
16 oz cream cheese, softened
1 cup of powdered sugar
1 teaspoon of vanilla extract
½ cup of fresh lemon juice (about 2 lemons)
Zest of 1 lemon
1 cup of fresh raspberries
2 tablespoons of sugar (adjust based on sweetness preference)
1 tablespoon of lemon juice
Instructions
In a mixing bowl, combine graham cracker crumbs, melted butter, and sugar. Mix until the crumbs resemble wet sand. Press the mixture firmly into the bottom of a 9-inch springform pan. Chill it in the fridge while you prepare the filling.
In a small saucepan over medium heat, combine raspberries, sugar, and lemon juice. Stir gently until the raspberries break down and the mixture starts to bubble, about 5 minutes. Remove from heat and let it cool.
In a large bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually add the powdered sugar, mixing until well combined. Add in the heavy cream, vanilla extract, lemon juice, and zest. Beat until light and fluffy, about 2-3 minutes. Be careful not to overmix.
Spoon half of the cheesecake mixture into the chilled crust, smoothing it out. Drizzle half of the raspberry sauce on top and swirl with a knife. Repeat with the remaining cheesecake and raspberry sauce.
Cover the cheesecake and refrigerate for at least 4 hours, preferably overnight.
Run a knife around the edge before releasing the springform pan. Garnish with fresh raspberries and whipped cream, slice, serve, and enjoy.
Notes
A simple, no-bake Raspberry Lemon Swirl Cheesecake bursting with flavor, perfect for any occasion!
