No-Bake Lemon-Raspberry Cheesecake Tart
Indulge in a slice of No-Bake Lemon-Raspberry Cheesecake Tart, where the refreshing zest of lemon meets the sweetness of fresh raspberries. This creamy dessert is nestled in a buttery graham cracker crust, making it the perfect treat for warm afternoons or gatherings. With its vibrant colors and rich flavors, this tart is not only a feast for the palate but also a stunning centerpiece for any occasion.
- Prep Time: 20 minutes
- Cook Time: None
- Total Time: 4 minute
- Yield: Serves 8
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 12 oz cream cheese, room temperature
- 1 cup sour cream
- ¾ cup powdered sugar
- 2 large lemons (juiced and zested)
- 1 cup fresh raspberries
Instructions
- Prepare the crust: Mix graham cracker crumbs and melted butter until combined. Press into the tart pan and refrigerate.
- Make the filling: Beat cream cheese until smooth, then gradually add powdered sugar. Mix in sour cream, lemon juice, and zest until creamy.
- Fold in half the raspberries gently into the filling mixture.
- Assemble: Pour filling into chilled crust and smooth out. Top with remaining raspberries.
- Chill: Cover and refrigerate for at least four hours or overnight before serving.
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 370
- Sugar: 25g
- Sodium: 150mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 60mg
Keywords: Customize by swapping raspberries for other berries like strawberries or blueberries. Adding a splash of vanilla extract can enhance sweetness. For added texture, sprinkle crushed nuts on top before serving.