Description
This No Bake Raspberry Lemon Swirl Cheesecake is a refreshing and creamy dessert perfect for warm days or any occasion. Featuring a buttery graham cracker crust with luscious layers of tangy lemon and sweet raspberry swirled cream cheese filling, it requires no baking and sets beautifully in the refrigerator. Garnished with fresh raspberries and lemon slices, it offers a delightful balance of tart and sweet flavors in every bite.
Ingredients
Scale
For the Crust
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
For the Filling
- 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
For Garnish
- Fresh raspberries
- Lemon slices
Instructions
- Prepare the crust: In a medium bowl, combine the graham cracker crumbs and melted butter until the mixture resembles wet sand. Press this mixture firmly and evenly into the bottom of a 9-inch springform pan to form the crust. Chill in the refrigerator while preparing the filling.
- Prepare the cream cheese mixture: In a separate mixing bowl, beat the softened cream cheese, sugar, and vanilla extract together until smooth and creamy, ensuring there are no lumps for a silky texture.
- Whip the heavy cream: In another clean bowl, whip the heavy cream until stiff peaks form. This will give the cheesecake filling a light and airy texture.
- Fold the whipped cream: Gently fold the whipped cream into the cream cheese mixture in batches. Use a spatula and fold carefully to maintain the airiness and avoid deflating the mixture.
- Divide and flavor the filling: Divide the cream cheese mixture evenly into two separate bowls. Stir the lemon juice into one bowl to create the lemon-flavored filling, and stir the raspberry jam into the other bowl for the raspberry-flavored filling.
- Assemble the cheesecake: Spoon alternating dollops of lemon and raspberry mixtures over the prepared crust. Use the tip of a knife or skewer to gently swirl the two flavors together creating a marbled effect without fully blending them.
- Chill to set: Refrigerate the assembled cheesecake for at least 4 hours, or until the filling is firm and set.
- Garnish and serve: Before serving, garnish the top with fresh raspberries and lemon slices for a fresh, attractive presentation.
Notes
- Ensure the cream cheese is softened at room temperature for easier mixing and smoother texture.
- For a firmer crust, chill the crust for 10-15 minutes before adding the filling.
- You can substitute raspberry jam with fresh raspberry puree if preferred.
- This cheesecake can be made a day ahead and stored covered in the refrigerator.
- Use a clean knife warmed under hot water when swirling to achieve smoother patterns.
