Raspberry Lemon Whipped Cheesecake
Indulge in the refreshing flavors of this no-bake Raspberry Lemon Whipped Cheesecake, a dessert that beautifully balances creamy richness with zesty brightness. Featuring a buttery graham cracker crust as the base, this cheesecake boasts a luscious blend of softened cream cheese, fresh lemon juice, and lemon zest, whipped to perfection with airy peaks of heavy cream. Bursting with juicy fresh raspberries and swirls of sweet raspberry jam, it delivers a delightful combination of tangy and sweet in every bite. Ready in just 30 minutes of prep time and elegantly garnished with vibrant raspberries, lemon slices, and optional mint leaves, this show-stopping treat is perfect for spring and summer gatherings. With no baking required, it’s a stress-free, crowd-pleasing dessert to serve chilled and savor.
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Recipe Information
Ingredients
- 1.5 cups Graham cracker crumbs
- 5 tablespoons Unsalted butter, melted
- 2 tablespoons Granulated sugar
- 16 ounces Cream cheese, softened
- 0.75 cup Powdered sugar
- 2 teaspoons Lemon zest
- 2 tablespoons Fresh lemon juice
- 1.5 teaspoons Vanilla extract
- 1.5 cups Heavy whipping cream, cold
- 1 cup Fresh raspberries
- 3 tablespoons Raspberry jam
- 0.5 cup Fresh raspberries, for garnish
- 4 slices Lemon slices, for garnish
- 8 leaves Mint leaves, for garnish (optional)
Instructions
In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix until the crumbs are evenly coated and resemble wet sand.
Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust. Use the bottom of a glass or measuring cup to ensure an even layer. Chill in the refrigerator for at least 15 minutes.
In a large mixing bowl, beat the softened cream cheese and powdered sugar with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.
Add the lemon zest, lemon juice, and vanilla extract to the cream cheese mixture. Beat until combined and smooth.
In a separate mixing bowl, whip the cold heavy cream with an electric mixer on high speed until stiff peaks form, about 3-4 minutes.
Gently fold the whipped cream into the cream cheese mixture using a spatula, being careful not to deflate the whipped cream. Fold until fully incorporated.
Fold in the fresh raspberries and raspberry jam gently, creating a marbled effect if desired.
Remove the crust from the refrigerator and spread the cheesecake filling evenly over the crust. Smooth the top with a spatula.
Cover the springform pan with plastic wrap and refrigerate for at least 4 hours or preferably overnight to allow the cheesecake to set.
Once set, remove the springform pan's ring. Garnish the top with fresh raspberries, lemon slices, and mint leaves (if using). Slice and serve chilled.
Nutrition Facts
Calories |
3616 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 235.7 g | 302% | |
| Saturated Fat | 136.5 g | 682% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 657 mg | 219% | |
| Sodium | 2571 mg | 112% | |
| Total Carbohydrate | 342.5 g | 125% | |
| Dietary Fiber | 16.9 g | 60% | |
| Total Sugars | 217.3 g | ||
| Protein | 44.1 g | 88% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 637 mg | 49% | |
| Iron | 9.6 mg | 53% | |
| Potassium | 1172 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
