No-Bake Raspberry Lemon Swirl Cheesecake Recipe Ultimate Treat - The Pass and Provisions
Luscious no-bake raspberry lemon swirl cheesecake brings zingy refreshment to your dessert table. The delightful recipe transforms ordinary gatherings into spectacular culinary experiences.
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Cooking tools:
- Springform pan
- Fine-mesh sieve
- Hand mixer
- Toothpick
- Spatula
- Plastic wrap
- Refrigerator
- Mixing bowl
- Fork
- Chef's knife
- Measuring cup
- Measuring spoon
Ingredients
- 1 1/2 cups (354 ml) graham cracker crumbs
- ¼ cup (50 g) granulated sugar
- 6 tablespoons (85 g) unsalted butter, melted
- 16 ounces (454 g) cream cheese, softened
- 1 cup (120 g) powdered sugar
- 1 teaspoon vanilla extract
- ⅓ cup (80 ml) fresh lemon juice (about 2 lemons)
- 1 tablespoon lemon zest
- 1 cup (240 ml) heavy whipping cream, whipped to stiff peaks
- 1 cup (125 g) fresh or frozen raspberries
- 2 tablespoons (25 g) granulated sugar
- 1 teaspoon cornstarch mixed with 1 tablespoon water
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