Ingredients
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/3 cup melted unsalted butter
- 2 tablespoons sugar
For the Lemon Cheesecake Filling:
- 2 cups softened cream cheese
- 1/2 cup granulated sugar
- 1 tablespoon lemon zest
- 1/4 cup lemon juice
- 1 teaspoon vanilla extract
- 1 cup whipped heavy cream
For the Raspberry Layer:
- 2 cups fresh raspberries
- 1/2 cup sugar
- 1 tablespoon water
- 1 teaspoon cornstarch mixed with 1 tablespoon water
Directions
1. Prepare the Crust:
- In a mixing bowl, combine the graham cracker crumbs, melted butter, and sugar until the mixture is well blended.
- Press the mixture firmly into the bottom of a springform pan to form an even crust.
- Refrigerate the crust for about 30 minutes to set.
2. Make the Lemon Cheesecake Filling:
- In a large bowl, beat the softened cream cheese with the sugar, lemon zest, lemon juice, and vanilla extract until smooth and creamy.
- Gently fold in the whipped heavy cream until the mixture is well combined.
- Spread half of the lemon cheesecake filling over the chilled crust.
3. Prepare the Raspberry Layer:
- In a saucepan, cook the fresh raspberries, sugar, and water over medium heat until the raspberries start to release their juices.
- Add the cornstarch mixture and stir until the raspberry sauce thickens.
- Let it cool slightly, then pour the raspberry sauce over the first layer of cheesecake filling.
4. Finish the Cheesecake:
- Spread the remaining lemon cheesecake filling over the raspberry layer, smoothing it gently with a spatula or the back of a spoon.
5. Chill:
- Refrigerate the cheesecake for at least a couple of hours or until fully set.
- Slice and enjoy this deliciously refreshing no-bake lemon raspberry cheesecake!
Tips and Variations
- Graham Cracker Alternatives: Try using digestive biscuits or vanilla wafers for a different crust flavor.
- Cream Cheese Softening: Leave the cream cheese at room temperature for about 30 minutes before using to ensure smooth mixing.
- Whipped Cream: For a lighter texture, fold in store-bought whipped topping instead of whipped heavy cream.
- Fruit Variations: Substitute raspberries with strawberries, blueberries, or a mix of berries for different flavors.
- Lemon Intensity: Adjust the amount of lemon zest and juice to your taste preference for a milder or stronger lemon flavor.
How to Store
- Refrigeration: Store the cheesecake in an airtight container in the fridge for up to 5 days.
- Freezing: Wrap the cheesecake tightly in plastic wrap and then in aluminum foil. Freeze for up to 2 months. Thaw in the refrigerator before serving.
FAQs
1. Can I use frozen raspberries instead of fresh?
- Yes, you can use frozen raspberries. Thaw them first and drain any excess liquid before cooking.
2. What if I don’t have a springform pan?
- You can use a regular pie dish, but it may be more challenging to remove the cheesecake slices neatly.
3. How can I tell if the cheesecake is set?
- The cheesecake should be firm to the touch and not jiggle in the center when gently shaken.
4. Can I make this cheesecake ahead of time?
- Absolutely! This no-bake cheesecake can be made a day in advance and stored in the refrigerator until ready to serve.