Description
This no-bake raspberry swirl cheesecake features a crunchy graham cracker crust, a smooth and creamy lemon-infused cheesecake filling, and a vibrant raspberry puree swirled throughout. Easy to prepare and perfect for make-ahead dessert, it offers a delightful balance of tangy, sweet, and fruity flavors with a beautiful marbled finish.
Ingredients
Scale
For the Crust:
- 1 1/2 cups graham cracker crumbs (or crushed digestive biscuits)
- 1/4 cup melted butter (or coconut oil for a dairy-free version)
- 2 tbsp sugar (optional, for sweetness)
For the Cheesecake Filling:
- 2 cups cream cheese (softened, or use a dairy-free cream cheese)
- 1 cup heavy cream (or coconut cream for a dairy-free option)
- 1/2 cup powdered sugar
- 1 tbsp lemon zest (from 1 lemon)
- 2 tbsp fresh lemon juice
- 1 tsp vanilla extract
For the Raspberry Swirl:
- 1 cup fresh or frozen raspberries (thawed if frozen)
- 2 tbsp sugar (adjust to taste)
- 1 tsp lemon juice
Instructions
- Make the Crust: In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar. Stir until everything is well mixed and the crumbs are evenly coated. Press the mixture into the bottom of a 9-inch springform pan or pie dish to form an even crust. Use the back of a spoon to press it down firmly. Place the crust in the fridge to chill while you prepare the filling.
- Make the Raspberry Swirl: In a small saucepan, combine the raspberries, sugar, and lemon juice over medium heat. Stir occasionally and cook for about 5-7 minutes, until the raspberries break down and the mixture thickens slightly. Once the raspberries are broken down, use a fine mesh strainer to strain out the seeds and set the raspberry puree aside to cool.
- Make the Cheesecake Filling: In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Add in the heavy cream, powdered sugar, lemon zest, lemon juice, and vanilla extract. Continue to beat until everything is well combined and the mixture becomes light and fluffy, about 2-3 minutes.
- Assemble the Cheesecake: Take the crust from the fridge and spread the cheesecake filling evenly over the crust. Drizzle spoonfuls of the raspberry puree over the cheesecake filling. Then, use a toothpick or a skewer to swirl the raspberry puree into the cheesecake for a beautiful marbled effect.
- Chill: Refrigerate the cheesecake for at least 4 hours, or overnight if possible, to allow it to set properly.
- Serve: Once set, remove the cheesecake from the fridge and release it from the springform pan. Slice and serve chilled. Garnish with fresh raspberries, a few mint leaves, or a drizzle of leftover raspberry puree if desired.
Notes
- Make it ahead of time: This cheesecake is perfect for making the day before, as it requires chilling to set properly.
- Customizable flavor: Substitute raspberries with other fruits such as strawberries, blueberries, or mango for variety.
- Add texture: Sprinkle chopped pistachios or granola on top before serving for added crunch.
- For a dairy-free version, use coconut oil for the crust and dairy-free cream cheese and coconut cream for the filling.
