Hello, dear food enthusiasts! Today, we’re diving into a refreshing treat that combines tangy lemon with sweet raspberries in a delightful no-bake cheesecake. This dessert is perfect for those warm days when you crave something sweet but want to skip the oven.
Introduction to Refreshing No-Bake Lemon Raspberry Cheesecake
Originating from the classic cheesecake, which has roots in ancient Greece, our no-bake version offers a twist with its vibrant lemon and raspberry flavors. Did you know that cheesecake was served to athletes at the first Olympic games? While our recipe skips traditional baking, it maintains the creamy richness that makes cheesecake a worldwide favorite. Let this dish bring a touch of indulgence and history to your table!
Ingredients
To prepare this comforting Refreshing No-Bake Lemon Raspberry Cheesecake, you’ll need:
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/3 cup unsalted butter, melted
- 2 tablespoons sugar
For the Lemon Cheesecake Filling:
- 2 cups cream cheese, softened
- 1/2 cup granulated sugar
- 1 tablespoon lemon zest
- 1/4 cup lemon juice
- 1 teaspoon vanilla extract
- 1 cup heavy cream, whipped
Fo r the Raspberry Layer:
- 2 cups fresh raspberries
- 1/2 cup sugar
- 1 tablespoon water
- 1 teaspoon cornstarch mixed with 1 tablespoon water
How to Make Refreshing No-Bake Lemon Raspberry Cheesecake
Follow these steps to create your own delicious cheesecake:
- Prepare the crust: Mix graham cracker crumbs, melted butter, and sugar. Press firmly into the bottom of a springform pan. Chill in the refrigerator for 30 minutes.
- Make the lemon cheesecake filling: Beat cream cheese with sugar, lemon zest, lemon juice, and vanilla until smooth. Gently fold in whipped cream. Spread half over the crust.
- Prepare the raspberry layer: Cook raspberries, sugar, and water in a saucepan over medium heat until berries release their juices. Add cornstarch mixture and stir until thickened. Cool slightly and pour over the cheesecake layer. Pour remaining filling over the raspberry layer. Chill until set.
Helpful Tips
- Ensure all ingredients, especially the cream cheese, are at room temperature to avoid lumps in your cheesecake.
- Chill the cheesecake for at least 4 hours, or overnight, which allows the flavors to meld beautifully.
Cooking Tips
- For a firmer raspberry layer, allow the cornstarch mixture to boil for a minute to fully activate the thickening properties.
- A food processor can be used to make the graham cracker crumbs quickly and efficiently.
Serving Suggestions
Serve this cheesecake with a dollop of whipped cream and a sprinkle of fresh raspberries on top. A light, fruity white wine or a crisp sparkling water makes a great accompaniment.
Frequently Asked Questions (FAQs)
- Can I use frozen raspberries? Yes, you can use frozen raspberries. Just ensure they are thawed and drained well to avoid extra liquid in your cheesecake.
- How do I make this cheesecake vegan? Use vegan cream cheese and whipped coconut cream as substitutes for regular dairy products.
- Can this cheesecake be made gluten-free? Absolutely! Just substitute the graham crackers with your favorite gluten-free biscuits.
Nutritional Information
Nutritional Information (per serving)
- Calories: 380
- Carbohydrates: 29g
- Protein: 5g
- Fat: 28g
- Saturated Fat: 16g
- Polyunsaturated Fat: 1.2g
- Monounsaturated Fat: 5g
- Trans Fat: 0g
- Cholesterol: 89mg
- Sodium: 340mg
- Potassium: 120mg
- Fiber: 2g
- Sugar: 21g
- Vitamin A: 1024IU
- Vitamin C: 9.8mg
- Calcium: 76mg
- Iron: 0.7mg
The cheesecake is rich in Vitamin C thanks to the raspberries and lemon, providing a burst of antioxidants which are beneficial for your health.
Storage and Leftovers
- Refrigerate: Keep the cheesecake refrigerated and tightly covered. It can last up to 5 days.
- Reheat: No reheating necessary! It’s best served chilled.
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Conclusion
We hope you enjoy making and indulging in this Refreshing No-Bake Lemon Raspberry Cheesecake! It’s perfect for any occasion, whether a cozy family gathering or a large festive celebration. Try it out, share your experience, and don’t hesitate to experiment with different fruit layers. Happy cooking!
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Refreshing No-Bake Lemon Raspberry Cheesecake Recipe
Description
Originating from the classic cheesecake, which has roots in ancient Greece, our no-bake version offers a twist with its vibrant lemon and raspberry flavors. Did you know that cheesecake was served to athletes at the first Olympic games? While our recipe skips traditional baking, it maintains the creamy richness that makes cheesecake a worldwide favorite. Let this dish bring a touch of indulgence and history to your table!
Ingredients
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/3 cup unsalted butter, melted
- 2 tablespoons sugar
For the Lemon Cheesecake Filling:
- 2 cups cream cheese, softened
- 1/2 cup granulated sugar
- 1 tablespoon lemon zest
- 1/4 cup lemon juice
- 1 teaspoon vanilla extract
- 1 cup heavy cream, whipped
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: Mix graham cracker crumbs, melted butter, and sugar. Press firmly into the bottom of a springform pan. Chill in the refrigerator for 30 minutes.
- Make the lemon cheesecake filling: Beat cream cheese with sugar, lemon zest, lemon juice, and vanilla until smooth. Gently fold in whipped cream. Spread half over the crust.
- Prepare the raspberry layer: Cook raspberries, sugar, and water in a saucepan over medium heat until berries release their juices. Add cornstarch mixture and stir until thickened. Cool slightly and pour over the cheesecake layer. Pour remaining filling over the raspberry layer. Chill until set.
Notes
- Ensure all ingredients, especially the cream cheese, are at room temperature to avoid lumps in your cheesecake.
- Chill the cheesecake for at least 4 hours, or overnight, which allows the flavors to meld beautifully.
Please can you tell us, what size of cake mold did you use for this cake?
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This is a great resource. Thanks for putting it together!