Hello everybody, hope you are having an amazing day today. Today, we’re going to prepare a special dish, no bake raspberry-lemon cheesecake. One of my favorites food recipes. This time, I will make it a little bit unique. This will be really 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.
No Bake Raspberry-Lemon Cheesecake is one of the most well liked of current trending meals in the world. It’s easy, it’s fast, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. No Bake Raspberry-Lemon Cheesecake is something that I have loved my entire life.
To begin with this particular recipe, we must prepare a few components. You can have no bake raspberry-lemon cheesecake using 10 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to make No Bake Raspberry-Lemon Cheesecake:
- Prepare 3/4 cup graham cracker crumbs
- Get 1 tablespoon sugar
- Get 3 tablespoons unsalted butter, melted
- Prepare 2/3 cup sugar
- Get Zest of 2 lemons
- Prepare 1 package cream cheese, softened
- Take 2 teaspoons fresh lemon juice
- Make ready 1 teaspoon vanilla extract
- Take 1 tub whipped cream
- Take 1 cup fresh raspberries, slightly mashed with a fork
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. No Bake Raspberry Cheesecake with Lemon This easy no bake raspberry cheesecake recipe uses fresh raspberries to make a delicious mousse and raspberry jelly.
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.
With a splash of lemon in, its the best keto cheesecake you'll ever make! This stunning magenta-swirled dessert uses fresh or frozen raspberries to dress up a light and creamy no-bake cheesecake, making it a treat you can enjoy year-round. These no bake raspberry lemon cheesecakes are perfect at the end of a hot summer day. They remind me of a raspberry lemonade, but are oh so much more satisfying! Rich, tangy cheesecake with a fresh and bright raspberry lemon flavor, a light graham cracker crust, and of course, a decadent topping of whipped cream and fresh raspberries.
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