Description
A refreshing and indulgent no-bake cheesecake with a swirl of tangy lemon and sweet raspberry, set on a buttery graham cracker crust. Perfect for a light and delicious dessert without turning on the oven.
Ingredients
Scale
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 2 (8 oz) packages cream cheese, softened
- 1/2 cup sugar
- 1 tsp vanilla extract
- 1 cup heavy cream
- 1/4 cup lemon juice
- 1/2 cup raspberry jam
- Fresh raspberries and lemon slices for garnish
Instructions
- In a medium bowl, combine graham cracker crumbs and melted butter. Press into the bottom of a 9-inch springform pan.
- In a separate bowl, beat cream cheese, sugar, and vanilla until smooth. In another bowl, whip heavy cream until stiff peaks form. Gently fold whipped cream into cream cheese mixture.
- Divide mixture in half. Stir lemon juice into one half and raspberry jam into the other half.
- Spoon alternating dollops of lemon and raspberry mixtures over the crust. Use a knife to swirl the mixtures together.
- Refrigerate for at least 4 hours or until set. Garnish with fresh raspberries and lemon slices before serving.
Notes
- Ensure the cheesecake is well-chilled before serving for the best texture.
- For an extra burst of flavor, you can drizzle additional raspberry jam on top before serving.
- Prep Time: 20 minutes
- Cook Time: 0 minutes