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Lemon Raspberry Cheesecake!

Lemon Raspberry Cheesecake!

A delightful no-bake dessert featuring the refreshing flavors of lemon and raspberry, perfect for any occasion!
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Prep Time 10 minutes
Cook Time 10 minutes
Decorating Time 10 minutes
Total Time 20 minutes
Course Dessert
Cuisine American
Servings 12 slices
Calories 350 kcal

Equipment

  • Food processor
  • mixing bowl
  • 20cm/8" Springform Tin

Ingredients
  

Biscuit Base

  • 300 g digestives
  • 150 g unsalted butter melted

Cheesecake Filling

  • 500-600 g full-fat cream cheese
  • 100 g icing sugar
  • 300 ml double cream
  • 2 lemons Juice
  • 300 g raspberries

Decoration

  • 150 ml double cream
  • 2 tablespoon icing sugar
  • Fresh raspberries
  • Lemon zest
  • Freeze dried raspberries See link in notes

Instructions
 

For the Biscuit Base

  • Blitz your biscuits in a food processor to a fine crumb - alternatively, bash them in a bowl with the end of a rolling pin to a fine crumb.
  • Add your melted butter to the biscuits, and mix together until combined well.
  • Press the biscuit mixture into the bottom of a 20cm/8" deep springform tin and leave to the side for now.

For the Cheesecake Filling

  • Add your cream cheese and icing sugar to a bowl, and whisk until smooth. I use my Kitchenaid stand mixer!
  • Add in your double cream, and whisk again until its thickening.
  • Add in your lemon juice, and continue to whisk the mixture until it's really thick. It shouldn't take too long!
  • Add in your raspberries, and fold the mixture to combine.
  • Spread the mixture over the biscuit base, and refrigerate for 5-6 hours, or preferably overnight.

For the Decoration

  • Whisk together your double cream and icing sugar, and pipe onto your cheesecake using your favourite piping tip!
  • Add some fresh raspberries to each swirl, and sprinkle the cheesecake with lemon zest, and freeze dried raspberries.

Notes

I recommend using this 8"/20cm springform tin for this bake! I buy my freeze dried raspberries here or you can usually get them from Waitrose, Lakeland, or Sainsburys! I recommend using FULL FAT cream cheese, as anything else will probably mean it won't set. I use either Philadelphia original, or mascarpone! I wouldn't recommend using frozen raspberries, as they will thaw and produce liquid. This cheesecake will last for 3 days once made!

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 30gProtein: 4gFat: 25gSaturated Fat: 15gCholesterol: 70mgSodium: 150mgPotassium: 200mgFiber: 1gSugar: 15gVitamin A: 500IUVitamin C: 15mgCalcium: 80mgIron: 1mg
Keyword cheesecake, Dessert, lemon, no bake, Raspberry
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