Description
Indulge in the delightful No-Bake Raspberry Lemon Swirl Cheesecake, a stunning dessert that combines creamy cheesecake with tangy raspberry puree and zesty lemon. Perfect for warm days or special occasions, this easy-to-make treat will impress your guests with its beautiful swirls and refreshing flavors.
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 16 oz cream cheese, softened
- 1 cup sour cream
- ¾ cup granulated sugar
- 1 cup fresh raspberries, mashed
- ¼ cup freshly squeezed lemon juice
- 1 cup whipped cream (for topping)
Instructions
- Prepare the crust by mixing graham cracker crumbs and melted butter in a bowl. Press into the bottom of a springform pan and chill.
- In a large bowl, beat softened cream cheese until smooth. Add sour cream and sugar; mix until creamy.
- Stir in lemon juice until well combined.
- In another bowl, mash fresh raspberries into a puree.
- Spoon half of the cheesecake filling over the crust, add dollops of raspberry puree, and swirl gently. Repeat with remaining filling and raspberry puree.
- Cover with plastic wrap and chill for at least 4 hours or overnight to set.
- Prep Time: 20 minutes
- Cook Time: N/A
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice (125g)
- Calories: 360
- Sugar: 25g
- Sodium: 200mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 70mg
Keywords: For added flavor, consider mixing in vanilla extract or using crushed Oreos for the crust. Leftover cheesecake can be stored in an airtight container in the fridge for up to five days.