Hey everyone, it’s me again, Dan, welcome to our recipe site. Today, we’re going to prepare a special dish, no bake raspberry-lemon cheesecake. One of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Fresh raspberries and bright lemon are folded into this No-Bake Raspberry Lemon Cheesecake for an easy dessert everyone will love. Raspberry + Lemon Cheesecake (No Bake) Maybe you're looking for something fresh tasting and a little bit different to impress this holiday season? I think our raspberry lemon no-bake "cheesecake" will delight everyone with its tangy fresh flavor, and ultra-decadent creamy consistency. This creamy, no-bake cheesecake is bursting with fresh summer raspberries.
No Bake Raspberry-Lemon Cheesecake is one of the most favored of current trending meals on earth. It is appreciated by millions every day. It’s simple, it’s fast, it tastes yummy. No Bake Raspberry-Lemon Cheesecake is something that I’ve loved my whole life. They’re nice and they look wonderful.
To begin with this recipe, we have to prepare a few components. You can have no bake raspberry-lemon cheesecake using 10 ingredients and 9 steps. Here is how you can achieve it.
The ingredients needed to make No Bake Raspberry-Lemon Cheesecake:
- Prepare 3/4 cup graham cracker crumbs
- Make ready 1 tablespoon sugar
- Get 3 tablespoons unsalted butter, melted
- Take 2/3 cup sugar
- Get Zest of 2 lemons
- Make ready 1 package cream cheese, softened
- Take 2 teaspoons fresh lemon juice
- Prepare 1 teaspoon vanilla extract
- Make ready 1 tub whipped cream
- Make ready 1 cup fresh raspberries, slightly mashed with a fork
In a large bowl, mix together the sugar and lemon zest until the sugar becomes moist and fragrant. Add cream cheese and beat with an electric mixer until smooth. Add lemon juice and vanilla mixing to combine. Using a rubber spatula, fold in the whipped topping until well blended, then fold in the raspberries.
Instructions to make No Bake Raspberry-Lemon Cheesecake:
- In a medium bowl, stir together the graham cracker crumbs and 1 tablespoon of sugar and melted butter.
- Evenly divide the crumbs between your individual serving dishes and press into the bottoms of the dishes to form a crust layer.
- Using electric mixer, mix together the sugar and lemon zest until the sugar becomes moist and fragrant.
- Add cream cheese, mixer until smooth. Add lemon juice and vanilla mixing to combine.
- Add the whipped cream and continue mixing until the mixture thickened.
- Using rubber spatula, fold in the raspberries.
- Evenly pipe or spoon the filling into individual serving dishes.
- Cover with plastic wrap and refrigerate for at least 2 hours before serving.
- If desired, garnish with fresh raspberry and a sprig of fresh mint.
Add lemon juice and vanilla mixing to combine. Using a rubber spatula, fold in the whipped topping until well blended, then fold in the raspberries. I'm fully aware that there are no-bake cheesecake recipes out there that only use cream cheese and double cream. Well, this no-bake recipe is not one of them. That's how I used to make them anyway, but (full disclosure), it was always a hit-and-miss for me.
So that is going to wrap it up for this special food no bake raspberry-lemon cheesecake recipe. Thank you very much for reading. I’m sure you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
