Description

No-Bake Raspberry Lemon Swirl Cheesecake is the perfect balance of creamy, tangy, and sweet. The zesty lemon flavor combined with a vibrant raspberry swirl creates a refreshing and indulgent dessert. With a buttery graham cracker crust and a fluffy, no-bake filling, it’s the ideal treat for any occasion without the need for turning on the oven!

Ingredients

Scale

For the crust:

1 ½ cups graham cracker crumbs
⅓ cup unsalted butter (melted)

For the cheesecake filling:

16 oz cream cheese (softened)
¾ cup granulated sugar
2 tbsp lemon juice (freshly squeezed)
1 tbsp lemon zest
1 tsp vanilla extract
1 cup heavy cream (whipped)

For the raspberry swirl:

½ cup raspberry puree (you can make this by blending fresh or frozen raspberries and straining out the seeds)

For garnish:

Fresh raspberries
Lemon slices

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Instructions

Prepare the crust: In a medium bowl, combine the graham cracker crumbs and melted butter. Stir until the crumbs are evenly coated. Press the mixture firmly into the bottom of a 9-inch springform pan to form a crust. Use the back of a spoon or a flat object to pack it tightly. Refrigerate while you make the filling.
Make the cheesecake filling: In a large mixing bowl, beat the softened cream cheese with the granulated sugar until smooth and creamy. Add the lemon juice, lemon zest, and vanilla extract, and continue to mix until well combined.
Whip the heavy cream: In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully incorporated. Be careful not to deflate the whipped cream too much.
Assemble the cheesecake: Pour the cheesecake filling over the chilled graham cracker crust. Smooth the top with a spatula.
Add the raspberry swirl: Drop spoonfuls of raspberry puree onto the surface of the cheesecake. Use a skewer or toothpick to swirl the puree into the cheesecake, creating a beautiful marbled effect.
Chill: Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or overnight, until the filling is firm.
Garnish and serve: Before serving, garnish with fresh raspberries and lemon slices for a fresh and colorful touch.

Notes

Raspberry puree: If you prefer a smoother raspberry swirl, you can blend the raspberries and strain them to remove seeds. If you like a bit of texture, you can skip the straining step.
Make-ahead: This cheesecake is perfect for making ahead. It stores well in the refrigerator for up to 3 days, so it’s ideal for prepping the day before a gathering.
Crust alternatives: You can substitute graham cracker crumbs with crushed vanilla cookies or gluten-free crumbs for a different flavor or to cater to dietary preferences.

Prep Time: 15 minutes
Category: Dessert
Method: No-bake
Cuisine: American