Description
Bright, tangy lemon meets sweet raspberry in this creamy and delightful Lemon Raspberry Swirl Cheesecake. With its no-bake preparation, it’s a simple yet elegant dessert that’s sure to impress with its gorgeous swirls and luscious flavor.
Ingredients
Scale
2 cups graham cracker crumbs
1/4 cup melted butter
2 tbsp sugar
24 oz (3 packages) cream cheese, softened
3/4 cup granulated sugar
Zest of 2 lemons
1/4 cup fresh lemon juice
1 tsp vanilla extract
1 cup heavy cream
2 tsp gelatin, dissolved in 2 tbsp warm water
1 cup fresh raspberries
2 tbsp sugar (for raspberry puree)
Whipped cream and fresh raspberries for garnish
Instructions
- In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Press into the bottom of a springform pan and chill.
- Beat cream cheese and sugar until smooth. Add lemon zest, lemon juice, and vanilla.
- Whip heavy cream until stiff peaks form and fold into cream cheese mixture. Add dissolved gelatin.
- Blend raspberries and sugar to make the puree. Strain to remove seeds.
- Pour cheesecake mixture over the crust. Drop spoonfuls of raspberry puree and swirl with a toothpick.
- Refrigerate for at least 6 hours. Top with whipped cream and fresh raspberries before serving.
Notes
- To ensure the best flavor, use fresh lemon juice and high-quality raspberries.
- This cheesecake can be made ahead of time and frozen for up to 3 months without toppings.
- Prep Time: 30 minutes
- Chill Time: 6 hours