Raspberry Lemon Whipped Cheesecake

“Perfect for summer and easy to make! No baking and any fresh berry makes this a simple delicious cheesecake. One batch of filling will fill one 10" pie crust, or 1 8" pie crust and 5-6 mini-tartlets. The Long cook timet is waiting for the cheesecake to chill. I've also used a mix of frozen and fresh berries for the topping. Make sure that the berries are drained if in a syrup, or cut into small pieces if you use strawberries.”
READY IN:
4hrs 20mins
SERVES:
6-8
YIELD:
1 cheesecake
UNITS:
US

Ingredients Nutrition

Directions

  1. To make the filling:
  2. In large bowl, beat cream cheese, confectioner's sugar, lemon juice and peel and vanilla until light and fluffy.
  3. Fold whipped cream into the cream cheese mixture.
  4. Spread into graham cracker crust.
  5. To make the topping:
  6. In a saucepan, combine sugar and cornstarch.
  7. Stir in water and 1 1/2 cups of raspberries.
  8. Bring to a boil, stir 2 minutes or until thickened.
  9. Refrigerate until thickened.
  10. Spread topping over the filled pie.
  11. Garnish with remaining berries.

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