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Perfect Lemon Raspberry Chilled Cheesecake Recipe with Almond Shortbread Crust

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A light, refreshing no-bake cheesecake featuring a zesty lemon and tart raspberry filling on a buttery almond shortbread crust. Perfect for summer and spring, this chilled dessert is easy to make and a crowd-pleaser.

Ingredients

Scale
  • 1 ½ cups (150g) almond flour
  • ¼ cup (50g) granulated sugar
  • ½ teaspoon fine sea salt
  • 6 tablespoons (85g) unsalted butter, melted and slightly cooled
  • 1 teaspoon pure vanilla extract
  • 16 oz (450g) cream cheese, softened
  • 1 cup (240ml) heavy whipping cream, cold
  • ¾ cup (150g) granulated sugar
  • 2 large eggs, room temperature
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon lemon zest
  • 1 teaspoon pure vanilla extract
  • 1 cup (125g) fresh raspberries
  • Optional garnish: extra fresh raspberries, thin lemon slices or twists, toasted sliced almonds

Instructions

  1. Preheat oven to 350°F (175°C). In a medium bowl, combine almond flour, sugar, and salt. Stir in melted butter and vanilla extract until mixture holds together when pressed.
  2. Press crust mixture evenly into the bottom of a 9-inch springform pan. Bake for 10-12 minutes or until edges are golden. Let cool completely on a wire rack.
  3. Pulse fresh raspberries in a blender or food processor until smooth. Strain through a fine mesh sieve to remove seeds and set aside.
  4. In a large bowl, beat softened cream cheese with sugar on medium speed until smooth and creamy (2-3 minutes). Add eggs one at a time, mixing well after each.
  5. Mix in lemon juice, lemon zest, and vanilla extract until just combined.
  6. In a chilled bowl, whip cold heavy cream until soft peaks form. Gently fold whipped cream into the cream cheese mixture.
  7. Reserve about ⅓ cup of the cheesecake batter. Mix raspberry puree into this reserved portion to create a raspberry swirl mixture.
  8. Pour half of the plain cheesecake batter over the cooled crust and spread evenly. Dollop half of the raspberry mixture over the batter and swirl gently with a knife or skewer.
  9. Repeat with remaining plain batter and raspberry mixture, swirling again for a marbled effect.
  10. Cover the pan with plastic wrap and refrigerate for at least 4 hours or overnight until fully set.
  11. Before serving, run a thin knife around the edge to loosen the cheesecake. Remove the springform rim carefully.
  12. Garnish with fresh raspberries, lemon slices, or toasted almonds if desired.

Notes

Keep mixing bowl chilled before whipping cream for better volume. Avoid overmixing when folding whipped cream to maintain light texture. Let crust cool completely before adding filling to prevent sogginess. Chill cheesecake at least 4 hours or overnight for best texture. Dip knife in hot water and wipe dry between cuts for clean slices. For dairy-free version, substitute cream cheese and heavy cream with coconut-based alternatives.

Nutrition

Keywords: lemon raspberry cheesecake, chilled cheesecake, almond shortbread crust, no-bake cheesecake, gluten-free dessert, summer dessert, easy cheesecake recipe

Find it online: https://magnetmeal.com/perfect-lemon-raspberry-chilled-cheesecake-recipe-with-almond-shortbread-crust-easy-and-delicious/