Frozen Raspberry and Lemon Cheesecake

Frozen Raspberry and Lemon Cheese Cake

By now, you all know that I don’t have a sweet tooth and that baking is not my forte. But….  LOOK at this beautiful frozen raspberry and lemon cheesecake!!!! Even I couldn’t get enough of this amazing cake. Best part? It is a no-bake cake!


Frozen Raspberry and Lemon Cheese Cake

You read that right! This is a no-bake cheesecake recipe, what more could you ask for? When I say that I’m not a baker, I really mean it. I don’t really enjoy the process of baking. I remember years ago making cheesecake and they always turned out cracked and weird looking.

Frozen Raspberry and Lemon Cheese Cake

Frozen Raspberry and Lemon Cheese Cake

The taste was there but the presentation was not something I was proud of, so I stopped baking cheesecake. I found this recipe in an old cookbook from the 80’s. I’ve adapted it and recreated it with raspberry and lemon flavour.  This cake is truly easy to make (a real piece of cake as they say 🙂 ). I use fresh raspberries and lemon, but you can change the berries to create your own flavour.

Frozen Raspberry and Lemon Cheese Cake

Frozen Raspberry and Lemon Cheese Cake

This is a frozen dessert, so refreshing! Once you make the cheesecake, place it in the freezer for at least 4 hours. When you are ready to serve, cut the cake into portions and leave it at room temperature for 15 minutes before serving. This no-bake frozen cheesecake is so refreshing and delicious.

Frozen Raspberry and Lemon Cheese Cake

Frozen Raspberry and Lemon Cheese Cake
 
Author:
Cuisine: Dessert
Prep time:
Total time:
 
Ingredients
  • FOR THE CRUST:
  • 1 1/4 cups of honey graham crumbs
  • 1/4 cup of melted butter
  • FOR THE CAKE:
  • 3 packages of 250g cream cheese
  • 1 cup of whipping cream
  • 2 tbsp of confectioner sugar
  • 1 tsp of vanilla extract
  • 3 tbsp of lemon juice
  • Grated lemon peel of one lemon
  • 1/3 cup of honey
  • 3 cups of fresh raspberries (divided)
  • 1/2 of a lemon (sliced and cut in quarters)
  • Fresh mint (optional)
Directions
  1. FOR THE CRUST:
  2. Mix the honey graham crumbs and the melted butter together.
  3. Line the bottom of a 8 1/2 inch springform pan with parchment paper.
  4. Press the honey graham mixture in the bottom of the pan and reserve.
  5. FOR THE CAKE:
  6. Whip the whipping cream with 2 tbsp of confectioner sugar and 1 tsp of vanilla extract.
  7. Whip until the cream forms stiff peaks and reserve in the refrigerator.
  8. In a large bowl, whip the cream cheese until soft.
  9. Add in the lemon juice, lemon peel, honey and combine.
  10. In a bowl, measure 2 1/2 cups of raspberries and mash them lightly with a fork.
  11. Combine the raspberries to the cream cheese mixture.
  12. Fold the whipping cream, with a spatula, into the cream cheese and raspberry mixture.
  13. Pour into the springform pan.
  14. Decorate the cake using the remaining raspberries and lemon pieces, and fresh mint leaves (optional).
  15. Place in the freezer for at least 4 hours.
  16. Slice the portions and leave at room temperature for about 15 minutes before serving.

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