No-Bake Raspberry Lemon Cheesecake
User Reviews
4.5
-
Prep Time
15 mins
-
Additional Time
2 hrs
-
Total Time
2 hrs 15 mins
-
Servings
6
No-Bake Raspberry Lemon Cheesecake
Description
The No-Bake Raspberry Lemon Cheesecake features a buttery graham cracker crust topped with a lemon-scented cream cheese filling blended with whipped topping and fresh raspberries. The crust is pressed into individual serving dishes for portion control and chilled to set. The filling highlights bright lemon zest and juice for a citrus lift, enhanced by the soft, airy texture from the folded whipped topping. Slightly mashed raspberries dispersed through the filling give bursts of natural sweetness and a vibrant color contrast.
The cheesecake is refrigerated for at least two hours to achieve a firm but creamy texture. Its fresh, tart flavors make it suitable as a light dessert during spring and summer. Garnishing with additional fresh raspberries and mint enhances presentation and adds extra freshness.
The recipe allows flexibility to make it as a single 9-inch pie instead of individual servings by adjusting the crust and chilling time. Blueberries or strawberries can be used in place of raspberries to vary the fruit flavor. The use of whipped topping rather than fresh whipped cream simplifies preparation and stabilizes the filling.
Ingredients
For the crust
- ¾ cup graham cracker crumbs
- 1 tablespoon sugar
- 3 tablespoons butter melted, unsalted
For the filling
- ⅔ cup sugar
- lemon zest of 2 lemons
- 8 ounces cream cheese softened
- 2 teaspoons lemon juice fresh
- 1 teaspoon vanilla extract pure
- 8 ounces whipped topping thawed, frozen
- 1 cup raspberries slightly mashed with a fork, fresh
Instructions
- In a medium bowl, stir together the graham cracker crumbs and 1 tablespoon of sugar and melted butter.
- Evenly divide the crumbs between your individual serving dishes and press into the bottoms of the dishes to form a crust layer.
- In a large bowl, mix together the sugar and lemon zest until the sugar becomes moist and fragrant.
- Add cream cheese and beat with an electric mixer until smooth. Add lemon juice and vanilla mixing to combine.
- Using a rubber spatula, fold in the whipped topping until well blended, then fold in the raspberries.
- Evenly pipe or spoon the filling into individual serving dishes.
- Cover with plastic wrap and refrigerate for at least 2 hours before serving.
- If desired, garnish with fresh raspberries and a sprig of fresh mint.
Notes
- The recipe can be prepared as one 9-inch cheesecake instead of individual servings, with a longer chill time of about 3 hours.
- Substituting raspberries with blueberries or strawberries will vary the flavor but still work well.
- Whipped topping is recommended for the filling; fresh whipped cream has not been tested and may affect texture.
User Reviews
Overall Rating
4.5
You'll Also Love
