No Bake Raspberry Lemon Swirl Cheesecake

This light and tangy cheesecake combines the refreshing zest of lemon with the sweetness of raspberries for a no-bake dessert that’s perfect for any occasion.

Ingredients

For the Crust:

• 1 ½ cups graham cracker crumbs
• 4 tbsp unsalted butter, melted

For the Cheesecake Filling:

• 16 oz cream cheese, softened
• ½ cup granulated sugar
• 2 tbsp lemon juice
• 1 tsp lemon zest
• 1 tsp vanilla extract
• 1 cup heavy cream, whipped

For the Raspberry Swirl:

• ½ cup raspberry puree

For Garnish:

• Fresh raspberries
• Lemon slices

Instructions

Step 1: Prepare the Crust

1. Combine graham cracker crumbs and melted butter in a medium bowl.
2. Press the mixture firmly into the bottom of a 9-inch springform pan.
3. Chill the crust in the refrigerator while you prepare the filling.

Step 2: Make the Filling

1. In a large bowl, beat softened cream cheese and sugar until smooth.
2. Add lemon juice, lemon zest, and vanilla extract, mixing until well incorporated.
3. Gently fold in whipped cream until the filling is light and fluffy.

Step 3: Assemble the Cheesecake

1. Pour the cheesecake filling over the prepared crust.
2. Drizzle the raspberry puree over the top.
3. Use a toothpick or skewer to swirl the puree into the cheesecake for a marbled effect.

Step 4: Chill and Set

1. Refrigerate the cheesecake for at least 4 hours, or overnight, to set.

Step 5: Garnish and Serve

1. Before serving, garnish with fresh raspberries and lemon slices.
2. Slice and enjoy!