Description
Creamy no-bake raspberry lemon swirl cheesecake whispers sweet summer memories with its tangy-smooth texture. Light citrus notes dance alongside rich raspberry ribbons, promising cool comfort that delights taste buds in every silky bite.
Ingredients
Scale
Main Ingredients:
- 16 ounces (454 grams) cream cheese, softened
- 1 cup heavy cream
- 1/2 cup granulated sugar
Crust:
- 1 1/2 cups graham cracker crumbs
- 1/3 cup unsalted butter (melted)
Fruit and Flavoring:
- 1 cup fresh raspberries
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
Instructions
- Craft a buttery foundation by blending graham cracker crumbs with melted butter until uniformly moistened. Press mixture firmly into the base of a 9-inch springform pan, creating a compact and even layer. Utilize the back of a spoon to compress the crust tightly.
- Whip cream cheese and sugar in a large mixing bowl until achieving a silky, lump-free consistency. Incorporate tangy lemon juice, fragrant zest, and vanilla extract, mixing thoroughly until ingredients harmonize.
- In a separate vessel, transform heavy cream into a billowy cloud with stiff, glossy peaks. Delicately fold whipped cream into the cream cheese mixture, maintaining its airy texture and ensuring complete integration.
- Transfer the luxurious filling over the chilled crust, smoothing the surface with a spatula to create an elegant, level appearance.
- Artfully distribute raspberry puree across the cheesecake’s surface. Employ a skewer to create mesmerizing swirls, intertwining vibrant crimson with creamy white for a stunning visual effect.
- Seal the cheesecake with plastic wrap and refrigerate for a minimum of 4 hours, allowing the dessert to set completely and develop rich, complex flavors.
- Just before serving, embellish with fresh, jewel-like raspberries and delicate lemon slices to enhance the dessert’s visual appeal and provide a burst of fresh citrus fragrance.
Notes
- Swap graham crackers for gluten-free alternatives like almond flour or gluten-free cookie crumbs to make the recipe celiac-friendly.
- Use low-fat cream cheese and whipped cream for a lighter version without compromising the creamy texture.
- Experiment with different berry purees like strawberry or blueberry to create unique flavor variations and colorful swirl patterns.
- Ensure cream cheese is at room temperature for smoother mixing and prevent lumpy cheesecake filling.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Desserts
- Method: Chilling
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 130
- Sugar: 2 g
- Sodium: 35 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 20 mg