No-Bake Raspberry Lemon Cheesecake (Print Version)

# Ingredients:

→ Crust

01 - 1 1/2 cups graham cracker crumbs
02 - 4 tbsp unsalted butter, melted

→ Filling

03 - 16 oz cream cheese, softened
04 - 1/2 cup granulated sugar
05 - 2 tbsp lemon juice
06 - 1 tsp lemon zest
07 - 1 tsp vanilla extract
08 - 1 cup heavy cream, whipped

→ Topping

09 - 1/2 cup raspberry puree
10 - Fresh raspberries and lemon slices for garnish

# Instructions:

01 - Mix graham cracker crumbs and melted butter. Press into bottom of 9-inch springform pan. Refrigerate while making filling.
02 - Beat cream cheese and sugar until smooth. Add lemon juice, zest, and vanilla. Fold in whipped cream until light and fluffy.
03 - Pour filling over crust. Drizzle with raspberry puree and swirl with toothpick for marbled effect.
04 - Refrigerate at least 4 hours or overnight until set.
05 - Top with fresh raspberries and lemon slices before serving.

# Notes:

01 - Use room temperature cream cheese for smooth filling
02 - Must chill 4-6 hours minimum
03 - Perfect for warm weather - no baking required

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