No Bake Raspberry & Lemon Cheesecake Recipe

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

cream cheese

🥗Healthier: neufchâtel cheese

💰Cheaper: ricotta cheese

Neufchâtel offers lower fat content while ricotta is more economical

Preheat oven to 325°F (163°C).

Prepare a 9-inch springform pan by greasing it lightly.

Mix graham cracker crumbs with melted butter until combined.

Press the crumb mixture firmly into the bottom of the springform pan to form the crust.

In a large bowl, beat cream cheese until smooth and creamy.

Add sugar and continue to beat until well combined and fluffy.

Incorporate eggs one at a time, mixing well after each addition.

Add vanilla extract, lemon juice, and lemon zest, mixing until smooth.

In a separate bowl, whip heavy cream until soft peaks form, then fold into the cream cheese mixture gently.

Pour half of the cheesecake batter over the crust in the springform pan.

Evenly distribute fresh raspberries over the batter.

Pour the remaining cheesecake batter on top of the raspberries, smoothing the surface.

Bake in the preheated oven for 50-60 minutes, until the center is set but slightly jiggly.

Turn off the oven and let the cheesecake cool inside for 1 hour to prevent cracking.

Remove from the oven and refrigerate for at least 4 hours, preferably overnight, to set completely.

Before serving, whip powdered sugar with a little lemon juice and drizzle over the cheesecake.

Cooking Techniques

Spice Level:

Allergens