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Lemon Raspberry Cheesecake

Hands down this is one of the best dessert recipes I’ve made in a very long time. I love the lemon raspberry flavour profile for spring (well, let’s be honest...anytime 😂) With it’s tangy, tart yet sweet & smooth flavour and texture, this make ahead no bake cheesecake is a winner for sure!

Lemon Raspberry Cheesecake

Ingredients For the lemon raspberry purée: - 1 cup frozen raspberries - Juice from 1 lemon -1 Tbsp sugar For the cheesecake: -½ cup graham cracker crumbs -3 tablespoons unsalted butter, melted -½ teaspoon sugar -1 cup heavy cream -8 ounces cream cheese, at room temperature -4 tablespoons sugar -1 teaspoon vanilla extract Directions For lemon raspberry purée: 1.In a medium sauce pan, add frozen raspberries, lemon juice and sugar. Bring to boil and let simmer for 5 minutes, stirring occasionally. 2.With a wooden spoon or potato masher, begin to break up the raspberries as they begin to cook down. 3.Remove from heat and transfer to mesh strainer. Use wooden spoon to press mixture through to remove any seeds. Catch liquid in glass measuring cup below the strainer and reserve for later. For the cheesecake: *Place beaters and mixing bowl in the freezer for at least 15 minutes before you start!* 1.Begin by making the graham cracker crust. Mix together cracker crumbs, butter and sugar together. Divide into 4 portions and press into the bottom of prepared mason jars. 2.Take out beaters and bowl from the freezer. Begin by adding heaving cream to mixing bowl and beating until soft peaks form. Transfer to another bowl and set aside. 3.To your 1st mixing bowl, add in cream cheese, sugar and vanilla. Slowly add in premade raspberry purée and beat until smooth. 4.Using a spatula, fold in whipped cream into cream cheese mixture. Using your beaters one more time, mix everything together until smooth. 5.Place mixture in large resealable plastic bag and snip off a small corner of the bag. Carefully pipe into prepared mason jars until full. 6. Cover and set in the fridge for at least 1 hour before serving. Enjoy!

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