Lemon Raspberry No Bake Cheesecake
Servings: 12 servings
Creamy sweet and loaded with fresh berries, this lemon raspberry no bake cheesecake is a must-try summer treat.
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Ingredients
For crust:
- 1 package 370gr Lemon Oreo cookies (1 package minus 5 cookies)
- 4 tablespoons 56gr unsalted butter, melted
For filling:
- 16 oz 450gr cream cheese, softened
- 1 can 400gr sweetened condensed milk
- 1 lemon about 3 tablespoons of freshly squeezed lemon juice and 1 tablespoon lemon zest
- ½ cup raspberry jam
- ½ cup fresh raspberries plus more for decoration
- Lemon slices for garnish
- 1 tablespoon powdered sugar for dusting
Instructions
- To make the crust, in a food processor, pulse the cookies into fine powder.
- In a medium bowl, mix well cookie crumbs with melted butter. Transfer into 9-inch springform pan and spread it evenly on the bottom. Refrigerate.
- To make the filling, beat the cream cheese until fluffy.
- Add sweetened condensed milk, lemon juice, lemon zest and raspberry jam. Mix until smooth.
- Stir in fresh raspberries and mix well.
- Pour the filling over the prepared crust and refrigerate until firm, at least 3 hours or overnight. (You can also freeze it and serve straight from the freezer too.)
- Decorate with fresh raspberries and lemon slices. Dust with powdered sugar before serving.