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No-Bake Lemon Raspberry Cheesecakes

No-Bake Lemon Raspberry Cheesecake That’ll Refresh Your Summer

This No-Bake Lemon Raspberry Cheesecake combines zesty lemons and sweet raspberries, perfect for summer gatherings.
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Prep Time 20 minutes
Chilling Time 4 hours
Total Time 4 hours 20 minutes
Servings: 8 slices
Course: Desserts
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1.5 cups graham cracker crumbs Swap with gluten-free graham crackers for an alternative.
  • 0.5 cups unsalted butter Can substitute with coconut oil for a dairy-free option.
For the Filling
  • 16 oz cream cheese Use vegan cream cheese for dairy-free diets.
  • 1 cups heavy cream Coconut whipped cream can be a great vegan substitute.
  • 0.5 cups fresh lemon juice Lime can be used for an alternative flavor.
  • 2 tbsp lemon zest Zest for added brightness.
For the Topping
  • 2 cups fresh raspberries Substitute with other berries for varied flavors.

Equipment

  • 9-inch springform pan
  • Mixing Bowl
  • electric mixer
  • spatula

Method
 

Step-by-Step Instructions
  1. In a mixing bowl, combine graham cracker crumbs with melted unsalted butter and press into the bottom of a 9-inch springform pan.
  2. Beat softened cream cheese until smooth, then gradually add heavy cream while mixing.
  3. Stir in fresh lemon juice and zest into the cream cheese mixture until evenly distributed.
  4. Pour the filling over the crust and smooth the top, then refrigerate for at least 4 hours to set.
  5. Remove from the springform pan and top with fresh raspberries before serving.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 30gProtein: 6gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 70mgSodium: 150mgPotassium: 200mgFiber: 1gSugar: 20gVitamin A: 800IUVitamin C: 10mgCalcium: 100mgIron: 1mg

Notes

Allow the cheesecake to set for at least 4 hours or overnight for best results. Consider using other berries or citrus for variations.

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