No Bake Raspberry Lemon Cheesecake
A gluten free, egg free dessert that is light and fluffy and has the perfect balance of raspberry and lemon. You will want to make this for every occasion.
Equipment
- 1 9 inch pie pan
- 1 small pot
- 1 zest grater
- 1 large bowl
- spoons, spatulas, measuring cups, etc
- hand mixer with beater attachment
Ingredients
Crust
- 2 C gluten free graham crackers, crushed If using Schar, it takes 1 box plus 4 more small crackers
- 3 TBSP sugar
- 1/4 tsp sea salt
- 4-5 TBSP butter, melted
Filling
- 2 8 oz 1/3 fat cream cheese, softened
- 1 C sugar
- zest of one lemon
- pinch sea salt
- 1/2 tsp vanilla
- 10-11 oz fresh whipped cream, whipped to stiff peaks with 2 TBSP granulated sugar I don't use heavy for this, just normal whipped cream if you can find it
Raspberry Lemon Topping
- 1/2 C sugar
- 3 TBSP fresh lemon juice(about 1 1/2 lemons depending on size)
- 1 TBSP cornstarch
- pinch sea salt
- 1 12oz bag of frozen raspberries
Instructions
- To make the CRUST:
- In a large bowl, combine graham cracker crumbs, sugar, and salt. Add melted butter, stirring with a fork until all the ingredients are wet. I like to use my hands after this to make sure the butter is well incorporated. Transfer to a 9 inch pie pan and press against bottom and sides. I use a ceramic pie pan. Bake at 350 degrees for 10 minutes. Let cool.
- To make the FILLING:
- In a large glass bowl, cream the beat the cream cheese until smooth. Add the sugar and continue to mix until very smooth. Then add the lemon zest, sea salt, and vanilla and mix.
- In a separate bowl, whip the whipping cream + 2 TBSP granulated sugar to stiff peaks. And gently fold that into the cream cheese mixture. Don't add too much whipping cream or your cheesecake filling won't hold it's shape enough. I would add most of the whipped cream and then see how firm your filling is before adding the rest.
- Pour into cooled crust. There might be a little extra of the filling that doesn't fit in the crust. Save it for another use. Let cool in fridge for 3-4 hours.
- To make the TOPPING:
- In a medium sauce pan, whisk together the sugar, lemon juice, cornstarch, and sea salt until there are no lumps. Add raspberries and stir.
- Turn heat to medium, and stirring constantly at a slow stir(this is important-if you stop stirring the sauce can get air bubbles that pop and will splatter the HOT sauce on you), bring the mixture to a constant boil. Once it comes to a constant boil, turn the heat down to low and remove the spoon. Let boil for 1 1/2 minutes. Remove from heat and stir.
- Then using a fine mesh strainer over a glass bowl, separate out the seeds. Let the topping cool completely before refrigerating. The sauce will continue to thicken as it cools.
- Pour over cheese cake slices when ready to serve(this allows extra sauce per slice!). Or just pour on top of the cheesecake before slicing. Both ways are wonderful!
Notes
I have tried several brands of gluten free graham crackers, and even made it with several brands mixed together. Just use what you like. They all seemed to make a delicious crust.