Raspberry Lemon No-Bake Cheesecake
Fresh raspberries, lemon juice, and cream cheese give this Raspberry Lemon No-Bake Cheesecake a punchy zing and a deliciously creamy texture.
Servings: 6 servings
Ingredients
- 16 oz cream cheese room temperature
- ½ 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
Instructions
- 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!
Video
Nutrition
Calories: 489kcal | Carbohydrates: 39g | Protein: 7g | Fat: 35g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Cholesterol: 77mg | Sodium: 381mg | Potassium: 200mg | Fiber: 2g | Sugar: 22g | Vitamin A: 1035IU | Vitamin C: 15mg | Calcium: 100mg | Iron: 1mg
