Raspberry Lemon No-Bake Cheesecake
Course: DessertCuisine: AmericanDifficulty: Easy
Servings
6
servingsPrep time
15
minutesChillling time
2
hoursFresh raspberries, lemon juice, and cream cheese give this Raspberry Lemon No-Bake Cheesecake a punchy zing and a deliciously creamy texture.
Cook Mode
Keep the screen of your device on
Ingredients
16 oz cream cheese, room temperature
1/2 cup powdered sugar
1 lemon, juiced
1 cup whipped topping
1 cup fresh raspberries, mashed
6 oz store-bought graham cracker pie crust
Toppings like fresh raspberries, lemon zest, whipped cream
Directions
- To a large mixing bowl add the cream cheese and powdered sugar and beat well. Add in the juice from the lemon and beat well. Stir in the whipped topping and the mashed raspberries.
- Pour the cheesecake mixture into the pie crust. Cover and place in the refrigerator to chill for at least two hours.
- Top with the toppings, slice, and enjoy!
Recipe Video
Did you make this recipe?
Tag @julia.pacheco.cooking on Instagram and hashtag it
Like this recipe?
Follow us @https://www.pinterest.com/JuliaPachecoRecipes/ on Pinterest
Did you make this recipe?
Follow Julia Pacheco on Facebook
My kid and I loved this. Will be making it again.
Hello!
I’m making this for a crowd, should I double the recipe and put everything into a 9 by 13 inch pan, or just make 2 pies?
Also, if I make my own graham cracker crust, do I bake it before putting the filling in? Or leave it unbaked?