Description
Creamy no-bake raspberry lemon swirl cheesecake delivers a tantalizing dance of citrus and berry flavors. Summer dessert dreams come alive with each silky, refreshing slice that promises pure indulgence for sweet enthusiasts.
Ingredients
Scale
Main Ingredients:
- 16 ounces (454 grams) cream cheese, softened
- 2 cups (300 grams) fresh raspberries
- 1 cup (240 milliliters) sour cream
Crust Ingredients:
- 1.5 cups (180 grams) graham cracker crumbs
- 0.5 cup (113 grams) unsalted butter, melted
Sweetening and Flavoring Ingredients:
- 1 cup (120 grams) powdered sugar
- 2 tablespoons (30 milliliters) lemon juice
Instructions
- Create a homogeneous mixture of graham cracker crumbs and melted butter, pressing firmly into the bottom of a 9-inch springform pan to form an even, compact base.
- Using an electric mixer, whip cream cheese until silky and free of lumps, then gradually incorporate sour cream and powdered sugar, blending until smooth and creamy.
- Simmer fresh raspberries and lemon juice in a saucepan over medium heat for 5-7 minutes, stirring continuously until the mixture thickens and transforms into a vibrant, glossy sauce.
- Gently pour approximately half of the cream cheese mixture over the graham cracker crust, creating an even layer.
- Drizzle half of the warm raspberry sauce across the cream cheese surface, then use a knife to create elegant, marble-like swirls throughout the layer.
- Repeat the layering process with remaining cream cheese filling and raspberry sauce, crafting additional decorative swirl patterns.
- Carefully seal the springform pan with plastic wrap and refrigerate for a minimum of 4 hours, preferably overnight, allowing the cheesecake to set and develop rich, harmonious flavors.
- Before serving, remove the plastic wrap and release the springform pan’s latch, revealing the beautifully textured no-bake cheesecake.
Notes
- Swap graham crackers with gluten-free alternatives like almond flour or crushed gluten-free cookies for a celiac-friendly version.
- Freeze the crust for 15 minutes before adding filling to ensure a crisp, stable base that won’t crumble when slicing.
- Use room temperature cream cheese and sour cream to prevent lumps and create a smoother, silkier cheesecake texture.
- For a lighter version, replace half the cream cheese with Greek yogurt to reduce calories while maintaining creamy consistency.
- Prep Time: 20 minutes
- Cook Time: 7 minutes
- Category: Desserts
- Method: Chilling
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 380
- Sugar: 25g
- Sodium: 200mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 50mg