🍓 No-Bake Raspberry Cheesecake (Valentine’s Day Edition)

🧁 Step-by-Step Instructions

1. Make the Crust

• In a bowl, mix graham cracker crumbs, melted butter, and sugar (if using).

• Press the mixture into the bottom of a springform pan (8 or 9-inch).

• Use the bottom of a glass or measuring cup to press it down firmly and evenly.

• Chill in the refrigerator for at least 30 minutes.

2. Prepare the Cheesecake Filling

• In a mixing bowl, beat cream cheese and sugar together until smooth and creamy.

• Add vanilla extract and lemon zest. Mix until fully incorporated.

• In a separate bowl, whip the cold heavy cream until stiff peaks form.

• Gently fold the whipped cream into the cream cheese mixture until smooth and airy.

3. Assemble the Cheesecake

• Pour the cheesecake filling over the chilled crust.

• Smooth the top with a spatula.

• Cover and refrigerate for at least 6 hours or overnight for best results.

4. Make the Raspberry Topping

• In a small saucepan, combine raspberries, sugar, and lemon juice over medium heat.

• Cook until the raspberries break down, about 5-7 minutes.

• Stir in the cornstarch slurry (cornstarch + water) and simmer for another 1-2 minutes until thickened.

• Let it cool completely before spreading over the chilled cheesecake.

5. Decorate (Optional but fun!)

• Add fresh raspberries, white chocolate curls, or heart-shaped sprinkles.

• You can also pipe whipped cream around the edges for a festive touch.

💡 Tips

• Use full-fat cream cheese for best texture.

• Want to make it extra pink? Add a drop of red or pink food coloring to the filling.

• To slice cleanly, run a knife under warm water and wipe between each cut.