Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- ¼ cup granulated sugar
- Raspberry Sauce
- 1 cup fresh raspberries
- ¼ cup granulated sugar
- 1 tbsp lemon juice
- Cheesecake Filling
- 16 oz cream cheese, softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 2 cups heavy whipping cream
- 2 tbsp lemon zest
- ¼ cup lemon juice
Instructions
- Prepare the Crust
- In a medium bowl, combine graham cracker crumbs, melted butter, and granulated sugar.
- Press the mixture firmly into the bottom of a 9-inch springform pan.
- Place in the refrigerator to set while you prepare the filling.
- Make the Raspberry Sauce
- In a small saucepan, combine raspberries, granulated sugar, and lemon juice.
- Cook over medium heat, stirring occasionally, until the raspberries break down and the sauce thickens, about 10 minutes.
- Remove from heat and strain through a fine mesh sieve to remove seeds. Set aside to cool.
- Prepare the Cheesecake Filling
- In a large mixing bowl, beat the softened cream cheese, granulated sugar, and vanilla extract together until smooth and creamy.
- Add in lemon zest and lemon juice, mixing until fully incorporated.
- In a separate bowl, whip the heavy cream until stiff peaks form, then gently fold into the cream cheese mixture until combined.
- Assemble the Cheesecake
- Pour half of the cheesecake filling over the prepared crust and spread evenly.
- Spoon half of the raspberry sauce over the filling in dollops, then swirl gently with a knife.
- Repeat with the remaining cheesecake filling and raspberry sauce, creating a swirl pattern on top.
- Chill the Cheesecake
- Cover the cheesecake with plastic wrap and refrigerate for at least 6 hours, or overnight for best results, until fully set.
- Serve
- Remove the cheesecake from the springform pan. Slice and serve chilled. Enjoy your delightful no-bake raspberry lemon swirl cheesecake!
- Prep Time: 30 minutes
- Cook Time: 6 hours