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No-Bake Raspberry Lemon Swirl Cheesecake

No-Bake Raspberry Lemon Swirl Cheesecake
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No-Bake Raspberry Lemon Swirl Cheesecake is a quick, easy, and refreshing dessert featuring a creamy lemon-flavored cheesecake base swirled with vibrant raspberry puree atop a crunchy graham cracker crust. Perfect for warm days and last-minute celebrations, it requires no oven time and offers a light yet luscious texture enhanced by fresh lemon zest and fruity raspberry swirls.

Ingredients

Scale

Graham Cracker Crust

  • 1 1/2 cups crushed graham crackers
  • 6 tablespoons melted butter

Cheesecake Filling

  • 16 oz (450g) cream cheese, softened
  • 1 cup heavy cream, whipped
  • 3/4 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon freshly grated lemon zest
  • 2 tablespoons fresh lemon juice

Raspberry Swirl

  • 1 cup fresh or frozen raspberries, pureed and strained

Setting Agent

  • 2 teaspoons unflavored gelatin (or agar-agar for vegetarian/vegan option)
  • 1/4 cup cold water (for blooming gelatin)

Instructions

  1. Prepare the Crust: Crush graham crackers into fine crumbs and mix with melted butter until the mixture resembles wet sand. Press evenly into the bottom of a springform pan or pie dish. Chill in the refrigerator while preparing the filling to help it set firmly.
  2. Make the Raspberry Puree: Puree fresh or thawed raspberries in a blender or food processor until smooth. Strain through a fine mesh sieve to remove seeds for a silky texture. Set aside the raspberry puree for swirling.
  3. Prepare the Lemon Cheesecake Filling: In a large bowl, beat softened cream cheese with powdered sugar and vanilla extract until smooth. Add lemon zest and lemon juice, mixing until fully combined. Gently fold in whipped heavy cream to create a light, fluffy filling.
  4. Incorporate Gelatin to Set: Bloom gelatin in cold water for about 5 minutes, then gently heat until fully dissolved. Stir the dissolved gelatin into the cheesecake mixture quickly to prevent premature setting.
  5. Assemble the Swirl Cheesecake: Pour half of the lemon cheesecake filling over the chilled crust. Spoon half of the raspberry puree in dollops on top. Use a knife or skewer to gently swirl the raspberry into the lemon filling. Repeat the layering and swirling with the remaining filling and puree for beautiful, distinct swirls.
  6. Chill Until Set: Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours or overnight to allow firm setting and flavor melding.

Notes

  • Use room temperature cream cheese to ensure a smooth filling with no lumps.
  • Strain the raspberry puree to remove seeds for a velvety texture and beautiful swirl.
  • Do not skip the chilling time; at least 4 hours is required for the cheesecake to set properly.
  • Swirl gently to maintain distinct raspberry and lemon pattern without muddling colors.
  • Fresh lemon zest provides a more vibrant and intense citrus flavor compared to pre-packaged zest.

Nutrition

Keywords: no-bake cheesecake, raspberry lemon cheesecake, lemon dessert, raspberry dessert, summer dessert, easy cheesecake, no oven dessert

Find it online: https://mealsbysarah.com/no-bake-raspberry-lemon-swirl-cheesecake/