Dive into a symphony of flavors with our exquisite No-Bake Lemon Raspberry Cheesecake. This delightful dessert combines the zesty brightness of lemon with the sweet-tartness of fresh raspberries, all nestled atop a buttery graham cracker crust. The best part? It’s completely no-bake, making it the perfect treat for warm weather or when you’re short on time. Join us on a journey through this heavenly recipe, complete with FAQs, cook notes, variations, and even keto and low-carb versions to cater to all tastes.
Ingredients:
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/3 cup melted unsalted butter
- 2 tablespoons sugar
For the Lemon Cheesecake Filling:
- 2 cups softened cream cheese
- 1/2 cup granulated sugar
- 1 tablespoon lemon zest
- 1/4 cup lemon juice
- 1 teaspoon vanilla extract
- 1 cup whipped heavy cream
For the Raspberry Layer:
- 2 cups fresh raspberries
- 1/2 cup sugar
- 1 tablespoon water
- 1 teaspoon cornstarch mixed with 1 tablespoon water
Instructions:
- Prepare the Crust:
- In a mixing bowl, combine graham cracker crumbs, melted unsalted butter, and sugar. Press the mixture firmly into the bottom of a 9-inch springform pan. Place it in the refrigerator to chill while you prepare the filling.
- Make the Lemon Cheesecake Filling:
- In a large mixing bowl, beat softened cream cheese until smooth. Add granulated sugar, lemon zest, lemon juice, and vanilla extract. Beat until well combined and creamy.
- Gently fold in the whipped heavy cream until fully incorporated.
- Assemble the Cheesecake:
- Pour the lemon cheesecake filling over the chilled crust in the springform pan. Use a spatula to spread it evenly.
- Prepare the Raspberry Layer:
- In a saucepan, combine fresh raspberries, sugar, and water. Cook over medium heat, stirring occasionally, until the raspberries break down and release their juices.
- Stir in the cornstarch mixture and continue to cook until the mixture thickens slightly, about 2-3 minutes. Remove from heat and let it cool completely.
- Add the Raspberry Layer:
- Once the raspberry mixture has cooled, pour it over the lemon cheesecake filling in the springform pan. Use a spoon or spatula to spread it evenly.
- Chill and Serve:
- Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow it to set completely.
- Before serving, run a knife around the edges of the springform pan to loosen the cheesecake. Remove the sides of the pan and transfer the cheesecake to a serving plate.
Cook Notes and Variations:
- Garnish Options: Top the cheesecake with fresh raspberries, lemon slices, or mint leaves for an extra pop of color and flavor.
- Lemon Curd Swirl: For an added burst of lemon flavor, swirl lemon curd into the cheesecake filling before pouring it over the crust.
- Crust Variations: Experiment with different crust options such as using crushed vanilla wafers, shortbread cookies, or almond meal for a unique twist.
Keto and Low-Carb Versions:
- Keto Version: Replace the graham cracker crust with a keto-friendly alternative such as almond flour, coconut flour, or crushed pecans. Use a keto-friendly sweetener like erythritol or stevia in place of sugar in both the crust and the filling. Adjust the sweetness to taste.
- Low-Carb Version: Follow the keto substitutions mentioned above, and ensure that all ingredients used are low in carbohydrates. Use full-fat cream cheese and heavy cream for a satisfying low-carb option.
Frequently Asked Questions (FAQs):
Q: Can I use frozen raspberries instead of fresh ones for the raspberry layer? A: Yes, you can use frozen raspberries, but be sure to thaw them before cooking them down into a compote.
Q: Can I make this cheesecake in advance? A: Absolutely! This cheesecake can be made ahead of time and stored in the refrigerator for up to 3 days. It actually tastes even better after chilling for a few hours, allowing the flavors to meld together.
Q: Can I omit the raspberry layer and just make a lemon cheesecake? A: Of course! Feel free to skip the raspberry layer if you prefer a classic lemon cheesecake. Simply pour the lemon cheesecake filling over the crust and chill as directed.
Q: Can I use store-bought lemon curd instead of making my own raspberry compote? A: Yes, store-bought lemon curd can be used as a topping instead of the raspberry compote for a simpler option. Just spread it over the chilled cheesecake before serving.
Elevate your dessert game with our No-Bake Lemon Raspberry Cheesecake, a tantalizing blend of tangy lemon and sweet raspberries that’s sure to impress. Whether you’re hosting a special occasion or simply craving a refreshing treat, this cheesecake is a perfect choice. With its creamy texture, vibrant flavors, and elegant presentation, it’s bound to become a new favorite in your dessert repertoire. So, whip up a batch and treat yourself to a slice of summery bliss!
