No-Bake Lemon Raspberry Cheesecake: An Easy Summer Delight
A refreshing no-bake dessert that combines the tartness of lemon with sweet raspberries, perfect for summer gatherings.
- Prep Time: 20 minutes
- Total Time: 4 hours 20 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 cups crushed graham crackers
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 8 ounces cream cheese, softened
- 1 cup heavy cream
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 cup fresh raspberries
- 2 tablespoons powdered sugar
Instructions
- In a medium bowl, combine crushed graham crackers and melted butter until well mixed. Press firmly into the bottom of a 9-inch springform pan.
- In a large mixing bowl, beat the cream cheese and granulated sugar until smooth.
- Add the heavy cream, lemon juice, and lemon zest. Continue to beat until fluffy and well combined.
- Fold in the fresh raspberries gently to maintain their shape.
- Pour the cheesecake filling over the crust and spread evenly.
- Refrigerate for at least 4 hours or until set.
- Slice and serve garnished with additional raspberries and a dusting of powdered sugar.
Notes
- This cheesecake can be made a day in advance for better flavor.
- Top with more fresh raspberries before serving for added decoration.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
Keywords: No-Bake Lemon Raspberry Cheesecake, summer dessert, easy cheesecake