No-Bake Raspberry Lemonade Cheesecake
A creamy, fruity explosion of deliciousness that captures the essence of tangy lemonade and sweet raspberries in a no-bake cheesecake.
Ingredients
For the crust
- 1.5 cups graham cracker crumbs
- 0.5 cups unsalted butter, melted
For the filling
- 16 oz cream cheese, softened
- 1 cup powdered sugar
- 0.5 cups freshly squeezed lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 1 cup fresh raspberries Plus extra for topping
For garnish (optional)
- 1 tablespoon additional lemon zest
Instructions
Preparation
- In a mixing bowl, combine the graham cracker crumbs and melted butter. Mix until all the crumbs are moistened. Press the mixture evenly into the bottom of a 9-inch springform pan. Place in the refrigerator to set while preparing the filling.
- In a large mixing bowl, beat the softened cream cheese until creamy and smooth. Gradually add powdered sugar, mixing on low speed until combined.
- Pour in the lemon juice, lemon zest, and vanilla extract. Continue mixing until everything is well incorporated and fluffy.
- In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture, being careful not to deflate it.
- Fold in the fresh raspberries, allowing some to break apart for a beautiful marbling effect.
- Pour the filling over the chilled crust in the springform pan. Smooth the top with a spatula and add extra raspberries on top for garnish.
- Cover the pan with plastic wrap and refrigerate the cheesecake for at least 4–6 hours or overnight for best results.
Serving
- Once set, carefully remove the sides of the springform pan. Slice and serve with extra raspberries and a sprinkle of lemon zest.
Notes
Use room temperature cream cheese for a smoother filling. Choose ripe, fresh raspberries for the best flavor. Allow the cheesecake ample time to chill in the refrigerator; this helps it set properly and enhances the flavor.