No Bake Lemon Raspberry Cheesecake
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No Bake Lemon Raspberry Cheesecake
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If your looking for a delicious last-minute dessert to prepare and are short on time, this no-bake lemon and raspberry cheesecake recipe without lemon juice will serve you well. This cheesecake dessert is made without baking, it takes just 15 minutes to prepare.
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Ingredients
- 12 gingernut snap cookies
- 4 teaspoons lemon curd
- 250 grams cream cheese mascarpone, or creme fraiche
- 50 grams unsalted butter
- 100 grams fresh raspberries plus some for topping
- 60 grams hazelnuts blanched
- 8 grams icing sugar
- 1 lemon zest 2 grams
- 10 grams milk
- 5 grams vanilla extract
Instructions
- Start by placing 4 ramekins in the freezer prior to preparing.
- Melt the butter in a microwave or saucepan.
- Crush the hazelnut and gingernut cookies or place them into a food processor until crumbly.
- Place the nut mixture into a bowl then add lemon zest and melted butter and stir to combine.
- Divide the base mixture into 4 portions, then add them to the bottom of each ramekin. Press firmly using a spoon to compact the mixture.
- Add 1 teaspoon of lemon curd to each ramekin and spread it out to even, then add some raspberries.
- Meanwhile, in a medium-sized bowl, add the cream cheese, vanilla extract, milk, and icing sugar and mix until smooth and creamy. Then add the raspberries and mix into the cheesecake mixture.
- Fill each of the ramekins with the cheesecake filling and top with fresh raspberries.
- Keep refrigerated until ready to serve.
- Enjoy!
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