Dreamy No-Bake Raspberry Lemon Swirl Cheesecake Delight
Ingredients:
1 ½ cups graham cracker crumbs
⅓ cup unsalted butter, melted
2 tablespoons sugar
16 oz cream cheese, softened
1 cup powdered sugar
1 tablespoon lemon zest
3 tablespoons fresh lemon juice
1 teaspoon vanilla extract
1 ½ cups heavy cream, whipped
⅓ cup raspberry preserves
1 cup fresh raspberries
Directions:
In a bowl, mix graham cracker crumbs, melted butter, and sugar until fully combined.
Press the mixture firmly into the bottom of a springform pan to form the crust. Chill in the refrigerator for 20 minutes.
In a large bowl, beat the cream cheese until smooth. Add powdered sugar, lemon zest, lemon juice, and vanilla extract. Mix until fully incorporated.
Gently fold in the whipped cream until the mixture is light and fluffy.
Pour half the filling over the chilled crust and spread evenly.
Drizzle half of the raspberry preserves over the filling and use a knife to swirl gently.
Repeat with the remaining filling and the rest of the raspberry preserves, creating another swirl layer.
Chill the cheesecake for at least 6 hours or overnight.
Before serving, top with fresh raspberries and a touch of lemon zest if desired.
Prep Time: 25 minutes | Cooking Time: 0 minutes | Total Time: 6 hours 25 minutes
Kcal: 380 kcal | Servings: 8 slices