Ingredients
1.5 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
3 packages (8 oz each) cream cheese, softened
1 (14 oz) can sweetened condensed milk
3 tablespoons fresh lemon juice
Raspberry puree or frozen raspberries, crushed (as needed for swirling)
Instructions
Combine graham cracker crumbs, 1/4 cup sugar, and melted butter in a bowl. Press mixture into a 9-inch springform pan.
In another bowl, blend softened cream cheese, sweetened condensed milk, and lemon juice until smooth.
Spread the cream cheese mixture over the crust. Use a spoon to swirl raspberry puree into the top.
Refrigerate for 4–6 hours or until set. Serve chilled.
Notes
Chill at least 4 hours for optimal texture.
For gluten-free option, use gluten-free graham crackers.
Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 20
- Category: No-Bake Dessert Recipes
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice (1/8 of 9-inch cheesecake)
- Calories: 340
- Sugar: 22g
- Sodium: 90mg
- Fat: 20g
- Saturated Fat: 12g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 65mg