Description
Delightful no-bake raspberry lemon swirl cheesecake brings summer’s freshest flavors into a creamy, elegant dessert. Cool citrus and sweet berries dance together, creating a perfect balance that will refresh and satisfy chocolate and fruit lovers alike.
Ingredients
Scale
Crust:
- 1.5 cups (354 ml) graham cracker crumbs
- ¼ cup (50 g) granulated sugar
- 6 tablespoons (85 g) unsalted butter, melted
Filling:
- 16 ounces (454 g) cream cheese, softened
- 1 cup (120 g) powdered sugar
- 1 teaspoon vanilla extract
- ⅓ cup (80 ml) fresh lemon juice (about 2 lemons)
- 1 tablespoon lemon zest
- 1 cup (240 ml) heavy whipping cream, whipped to stiff peaks
Raspberry Swirl:
- 1 cup (125 g) fresh or frozen raspberries
- 2 tablespoons (25 g) granulated sugar
- 1 teaspoon cornstarch mixed with 1 tablespoon water
Instructions
- Pulverize graham crackers into fine crumbs and blend thoroughly with granulated sugar and melted butter, creating a cohesive sandy mixture.
- Transfer the crumb blend into a springform pan, methodically pressing and compacting the base to form an even, dense foundation with uniform thickness.
- Chill the prepared crust in the refrigerator to stabilize its structure while assembling the cheesecake filling.
- Whip cream cheese in a large mixing bowl until achieving a smooth, velvety consistency with no lumps remaining.
- Gradually incorporate sweetened condensed milk, blending until the mixture becomes silky and well-integrated.
- Fold in fresh lemon juice and zest, infusing the filling with bright, citrusy notes that complement the creamy base.
- Separately puree fresh raspberries to create a vibrant, jewel-toned fruit sauce.
- Pour the cream cheese mixture into the chilled crust, creating a level surface.
- Drizzle raspberry puree across the top of the filling in elegant swirling patterns.
- Use a thin knife or skewer to gently marble the raspberry sauce through the cheesecake, creating intricate visual textures.
- Refrigerate the dessert for a minimum of 4 hours, preferably overnight, to allow complete setting and flavor melding.
- Before serving, carefully release the springform pan and garnish with additional fresh raspberries and lemon zest.
Notes
- Swap traditional graham crackers with gluten-free alternatives like almond flour crackers or crushed nuts for a celiac-friendly version.
- For extra texture, toast the graham cracker crumbs lightly in a skillet before mixing with butter to enhance their nutty flavor profile.
- Prevent soggy crust by ensuring the melted butter is fully incorporated and pressed firmly and evenly into the pan’s bottom, creating a solid base that holds together when sliced.
- Use room temperature cream cheese to guarantee a smooth, lump-free filling that blends seamlessly and creates a silky cheesecake texture.
- Prep Time: 20 minutes
- Cook Time: 4 hours
- Category: Desserts
- Method: None
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 400
- Sugar: 28 g
- Sodium: 210 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 80 mg