Valentines Lemon Raspberry Cheesecake {no bake}
This no-bake lemon raspberry cheesecake bursts with sweet raspberry flavor and is the perfect dessert to celebrate the day of love!
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Equipment
- 9-inch (23cm) springform pan
- Kitchen machine with whisk attachment
- Saucepan
- Heart shaped cookie cutters
Ingredients
Crust
- 16 Graham crackers sheets
- 7 tablespoons Butter unsalted, melted
Filling
- 16 ounces Cream cheese softened
- 1 cup Confectioners sugar
- 1 tablespoon Lemon zest
- 2 tablespoons Lemon juice
- 2 tablespoons Water
- 1 teaspoon Gelatin unflavored
- 1 cup Heavy whipping cream
- 2 teaspoon Vanilla extract
Topping
- 1 Pack Raspberry Jell-O
- 1 cup Boiling water
Instructions
Crust
- Break 16 Graham crackers sheets into pieces and place them into a food processor.16 Graham crackers sheets
- Process for 20 seconds until the graham crackers are broken down.
- Empty the crumbs in a mixing bowl and pour 7 tablespoons Butter (melted) on top of them. Combine well using a wooden spoon.7 tablespoons Butter
- Lightly spray a 9-inch (23 cm) springform pan with cooking spray or place a baking sheet on top of the bottom.
- Firmly press the crust into the pan, coming up the sides about 1/4 inch (6 mm). Place the crust in the fridge until the filling is ready.
Cream cheese filling
- In a large bowl, beat 16 ounces Cream cheese until completely smooth, about 3 minutes.16 ounces Cream cheese
- Add 1 cup Confectioners sugar and beat for 2-3 minutes until fluffy and smooth. Add 1 tablespoon Lemon zest and 2 tablespoons Lemon juice and stir to combine.1 cup Confectioners sugar, 1 tablespoon Lemon zest, 2 tablespoons Lemon juice
- Pour 2 tablespoons Water into a small bowl and sprinkle 1 teaspoon Gelatin on top of the water. Allow it to sit for 5 minutes to bloom. Microwave it for 30 seconds until the gelatin has melted.2 tablespoons Water, 1 teaspoon Gelatin
- Pour 1 cup Heavy whipping cream and 2 teaspoon Vanilla extract into a large bowl. Whisk the cream for 4-5 minutes until soft peaks form. While whisking, slowly beat in the gelatin mixture until stiff peaks form.1 cup Heavy whipping cream, 2 teaspoon Vanilla extract
- Fold the whipped cream mixture into the cream cheese mixture until well incorporated.
- Scrape the mixture into the prepared crust and smooth the top with the back of the spoon. Place into heart-shaped cookie cutters on top and place everything in the freezer.
Raspberry Jell-o Topping
- Fill 1 Pack Raspberry Jell-O in a mixing bowl and add 1 cup Boiling water.1 Pack Raspberry Jell-O, 1 cup Boiling water
- Whisk well until no crystals remain.
- Let the Jell-O sit on the bench for 20 minutes.
- Take the cheesecake from the freezer and carefully pour the Jell-O over it. Make sure that nothing flows into the cookie cutters
- Place the cheesecake in the fridge and leave to set for 2-3 hours.
- Then, carefully cut around the cutter with a sharp knife. Gently remove the cookie cutter.
- Next, remove the springform pan, cut the cake into 12 slices, and serve.
Nutrition
Serving: 1Slice | Calories: 368kcal | Carbohydrates: 34g | Protein: 5g | Fat: 29g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.3g | Cholesterol: 78mg | Sodium: 334mg | Potassium: 110mg | Fiber: 1g | Sugar: 13g | Vitamin A: 1004IU | Vitamin C: 2mg | Calcium: 68mg | Iron: 1mg
Servings: 12 Slices
Calories: 368kcal
