Ingredients
1.5 cups graham cracker crumbs
1/4 cup granulated sugar
6 tablespoons unsalted butter, melted
2 (8 ounce) packages cream cheese, softened
14 ounces sweetened condensed milk
1/3 cup fresh lemon juice
1 teaspoon lemon zest
1 cup fresh raspberries, lightly crushed (for topping)
Instructions
Mix graham cracker crumbs, sugar, and melted butter until crumbly.
Press mixture firmly into a 9-inch tart pan lined with parchment paper.
Chill crust in refrigerator for 30 minutes.
In a large bowl, beat cream cheese until smooth.
Add sweetened condensed milk, lemon zest, and lemon juice. Mix until well combined.
Pour lemon mixture evenly over chilled crust.
Top with crushed raspberries, spreading gently to avoid sinking.
Chill for at least 6 hours or until set.
Let cheesecake sit at room temperature for 10 minutes before serving.
Notes
Use digestive biscuits as a graham cracker alternative if unavailable.
Top with additional fresh raspberries before serving for extra flavor.
Store in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 20
- Category: No-Bake Dessert Recipes
- Method: Chilling/No-Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice (1/12 of recipe)
- Calories: 360
- Sugar: 24g
- Sodium: 220mg
- Fat: 18g
- Saturated Fat: 10g
- Carbohydrates: 36g
- Fiber: 1.5g
- Protein: 10g
- Cholesterol: 70mg