Hello everybody, it is Louise, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, no bake raspberry-lemon cheesecake. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.
No Bake Raspberry-Lemon Cheesecake is one of the most favored of current trending meals in the world. It’s appreciated by millions every day. It’s simple, it’s quick, it tastes delicious. No Bake Raspberry-Lemon Cheesecake is something which I’ve loved my whole life. They’re nice and they look fantastic.
Sometimes, when you are in the Lemon mood, you should just roll with it. I particularly feel in the Lemon mood as I posted my Lemon Blueberry Bundt Cake the other day, and I am just craving it all over again!. Honestly, there is something so refreshing about having Lemon in a bake.
To begin with this recipe, we must first prepare a few ingredients. You can cook no bake raspberry-lemon cheesecake using 10 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make No Bake Raspberry-Lemon Cheesecake:
- Make ready 3/4 cup graham cracker crumbs
- Make ready 1 tablespoon sugar
- Take 3 tablespoons unsalted butter, melted
- Prepare 2/3 cup sugar
- Get Zest of 2 lemons
- Take 1 package cream cheese, softened
- Take 2 teaspoons fresh lemon juice
- Get 1 teaspoon vanilla extract
- Get 1 tub whipped cream
- Get 1 cup fresh raspberries, slightly mashed with a fork
The most common way is to usually add some gelatin to cream cheese. 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.
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.
A zesty lemon cheesecake studded with fresh raspberries on top of a coconut shortbread base. This gluten-free, vegan-friendly and no-bake recipe is easy to make and free from refined sugar. Creamy no-bake raspberry cheesecake filling on top of a shortbread or graham cracker crust topped with fresh raspberries. A luxurious deep no-bake lemon cheesecake studded with fresh raspberries that's super easy to make and a real delight to eat. Made with a simple crushed biscuit (cookie) base, the cheesecake layer is made with cream cheese and cream swirled with lemon curd.
So that is going to wrap it up for this exceptional food no bake raspberry-lemon cheesecake recipe. Thank you very much for reading. I am sure that you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
