Welcome to the ultimate guide to making a delightful no-bake lemon raspberry cheesecake! This recipe is perfect for those hot days when you want a delicious dessert without turning on the oven. With its refreshing lemon flavor and the sweet tang of raspberries, this cheesecake is sure to impress. Let’s get started!
Why No-Bake Cheesecake?
No-bake cheesecakes are easy to make and require no oven time, making them perfect for summer. They’re creamy, smooth, and set beautifully in the refrigerator.
Ingredients
Crust:
- 1 1/2 cups graham cracker crumbs (about 10-12 whole crackers)
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
Filling:
- 16 oz (450g) cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest (from about 1 lemon)
- 1/4 cup fresh lemon juice
- 1 1/2 cups heavy cream, cold
Raspberry Topping:
- 1 1/2 cups fresh raspberries
- 2 tablespoons granulated sugar
- 1 tablespoon fresh lemon juice
- 1 teaspoon cornstarch
- 2 tablespoons water
Equipment
- 9-inch springform pan
- Mixing bowls
- Hand mixer or stand mixer
- Spatula
- Saucepan