Looking for a dessert that captures the essence of summer? This No-Bake Raspberry Lemonade Cheesecake is just what you need. It’s the perfect blend of tangy lemon and sweet raspberries, creating a delightful treat that requires no oven time. Imagine serving this chilled delight at your next gathering, and watch your guests revel in its refreshing flavors.
This cheesecake is not only easy to make, but it’s also a crowd-pleaser. The creamy filling combined with a crumbly crust offers a delightful contrast that’s hard to resist. Plus, it’s an excellent option for those hot days when you want something light and refreshing without heating up the kitchen.
A Delightful No-Bake Dessert
The No-Bake Raspberry Lemonade Cheesecake features a smooth and creamy filling made with cream cheese, whipped cream, and tangy lemonade, all nestled in a buttery graham cracker crust. The fresh raspberry topping adds a vibrant burst of flavor and color, making this dessert as pleasing to the eyes as it is to the palate.
Each bite offers a perfect balance of sweetness and tartness, with a light, airy texture that melts in your mouth. It’s a delightful way to celebrate the flavors of summer, and the no-bake aspect means you can whip it up in no time.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 16 oz cream cheese, softened
- 1 cup powdered sugar
- 1/2 cup fresh lemon juice
- 1 cup heavy whipping cream
- 1 cup fresh raspberries
- Zest of 1 lemon
Instructions
- Prepare the Crust: In a mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly coated. Press the mixture into the bottom of a 9-inch springform pan. Chill in the refrigerator while preparing the filling.
- Make the Filling: In a large bowl, beat the softened cream cheese and powdered sugar together until smooth. Add the fresh lemon juice and lemon zest, and mix until well combined.
- Whip the Cream: In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully incorporated.
- Assemble the Cheesecake: Pour the filling over the chilled crust, spreading it evenly. Smooth the top with a spatula and refrigerate for at least 4 hours, or until the cheesecake is set.
- Add the Topping: Before serving, top the cheesecake with fresh raspberries. Slice and enjoy the refreshing flavors of your No-Bake Raspberry Lemonade Cheesecake.
Cook and Prep Times
- Prep Time: 20 minutes
- Chill Time: 4 hours
- Total Time: 4 hours 20 minutes
Nutrition Information
- Servings: 8 slices
- Calories: 320kcal
- Fat: 22g
- Protein: 4g
- Carbohydrates: 30g
