Raspberry Lemon Chill (Printable Version)
A cool and creamy cheesecake layered with tart raspberry and bright lemon. No oven required, just chill and enjoy!
# Ingredients:
→ Crust
01 -
4 tablespoons melted unsalted butter
02 -
1 and a half cups of crushed graham crackers
→ Filling
03 -
1 cup whipped heavy cream
04 -
16 ounces of softened cream cheese
05 -
2 tablespoons fresh lemon juice
06 -
1 teaspoon lemon zest
07 -
1 teaspoon vanilla extract
08 -
Half a cup of white sugar
→ Topping
09 -
Fresh lemon slices and raspberries for decoration
10 -
Half a cup of raspberry puree
# Steps:
01 -
Stir melted butter into the graham crumbs. Press the mixture firmly into the base of a 9-inch springform pan, then chill it in the fridge while you make the filling.
02 -
Whisk cream cheese and sugar until creamy. Mix in the vanilla, lemon juice, and zest. Gently fold in the whipped heavy cream to keep it airy.
03 -
Spread the filling over the crust. Add dollops of raspberry puree on top, and use a toothpick to create a swirled pattern.
04 -
Put it in the fridge for at least 4 hours or leave it overnight until it's firm.
05 -
Finish it off with fresh raspberries and a few lemon slices just before serving.
# Notes:
01 -
For a creamy filling, make sure the cream cheese is room temperature.
02 -
Needs 4-6 hours in the fridge to firm.
03 -
Great for hot days since you don’t have to bake it.