❤️ No-Bake Raspberry Cheesecake

🍰 Step-by-Step Instructions:

Step 1: Make the Crust

1. Mix graham cracker crumbs, melted butter, and sugar in a bowl until the texture is like wet sand.

2. Press mixture into the bottom of a springform pan (8 or 9-inch). Use the back of a spoon or glass to flatten firmly.

3. Chill in the fridge for 20–30 minutes.

Step 2: Make the Raspberry Sauce

1. In a small saucepan, combine raspberries, sugar, and lemon juice.

2. Cook over medium heat until berries break down (5–6 minutes). Optional: add cornstarch slurry to thicken.

3. Let cool, then strain through a sieve for a smooth sauce (or leave seeds in if preferred). Set aside.

Step 3: Make the Cheesecake Filling

1. In a large bowl, beat cream cheese, powdered sugar, and vanilla (and lemon zest, if using) until smooth.

2. In a separate bowl, whip cold heavy cream to stiff peaks.

3. Gently fold whipped cream into the cream cheese mixture until well combined and fluffy.

Step 4: Assemble

1. Pour the cheesecake filling over the chilled crust and smooth the top.

2. Drizzle raspberry sauce over the top and swirl with a toothpick or knife for a marble effect.

3. Cover and refrigerate for at least 6 hours or overnight to set.

Step 5: Serve

• Carefully remove the springform ring.

• Garnish with fresh raspberries, whipped cream, or white chocolate shavings if desired.