🍋💖 Refreshing No Bake Lemon Raspberry Cheesecake
Ingredients:
For the Crust:
1 1/2 cups graham cracker crumbs
1/3 cup unsalted butter, melted
2 tablespoons sugar
For the Lemon Cheesecake Filling:
2 cups cream cheese, softened
1/2 cup granulated sugar
1 tablespoon lemon zest
1/4 cup lemon juice
1 teaspoon vanilla extract
1 cup heavy cream, whipped
For the Raspberry Layer:
2 cups fresh raspberries
1/2 cup sugar
1 tablespoon water
1 teaspoon cornstarch mixed with 1 tablespoon water
Directions:
Prepare the crust: Mix graham cracker crumbs, melted butter, and sugar. Press firmly into the bottom of a springform pan. Chill in the refrigerator for 30 minutes.
Make the lemon cheesecake filling: Beat cream cheese with sugar, lemon zest, lemon juice, and vanilla until smooth. Gently fold in whipped cream. Spread half over the crust.
Prepare the raspberry layer: Cook raspberries, sugar, and water in a saucepan over medium heat until berries release their juices. Add cornstarch mixture and stir until thickened. Cool slightly and pour over cheesecake layer.pour remainnig filling over rapberry layer.