No-Bake Raspberry Lemon Cheesecake
|3/4 cups||Graham Crumbs|
|1 tbs||White Sugar|
|3 tbs||Butter Melted|
|2/3 cups||White Sugar|
|1 pkg||Cream Cheese Softened|
|2 tsp||Lemon Juice|
|1 tsp||Vanilla Extract|
|1/2 (ish) tub (1 liter)||Frozen Whipped Topping (thawed)|
|1 cup (pint)||Raspberries Slightly mashed|
- In a medium bowl, stir together the graham cracker crumbs and 1 tablespoon of sugar and melted butter. Evenly spread the crumbs into a 9 inch springform pan. Press into the bottom of the pan to form a crust layer.
- In a large bowl, mix together the sugar and lemon zest until the sugar becomes moist and fragrant. Add cream cheese and beat with an electric mixer until smooth. Add lemon juice and vanilla mixing to combine. Using a rubber spatula, fold in the whipped topping until well blended, then fold in the raspberries.
- Spoon the filling into the pan and spread evenly. Cover with aluminum foil and refrigerate for at least 2 hours before serving. If desired, garnish with fresh raspberries and chocolate syrup.
Note: This recipe would taste really delicious with blueberries and strawberries as well. Play around with different fruit combinations to create a wide range of flavors.