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No-Bake Lemon Raspberry Cheesecake

Christine of I Dig Pinterest
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Ingredients
  

  • Crust:
  • 1 pkg. 15.25 oz Lemon Creme Oreos, crushed finely (I used a blender for mine)
  • 6 Tbsp. butter melted
  • Cheesecake Portion:
  • 1 block 8 oz cream cheese, softened
  • 2 Tbsp. freshly-squeezed lemon juice
  • 1 3/4 c. powdered sugar
  • 1 c. heavy whipping cream whipped with a mixer until soft peaks form
  • Raspberry topping:
  • 6 oz. fresh raspberries
  • 1 to 2 Tbsp. sugar depending on if you want it to be on the tart side or sweeter

Instructions
 

  • Line an 8"x8" baking dish with parchment paper so it hangs over the edges.
  • Blend Lemon Oreos in a blender until fine crumbs remain. Add 6 Tbsp. melted butter and stir until crumbs are fully coated. Press into parchment-paper lined 8"x8" pan. Place it in the freezer while you make the cheesecake layer so the crust can solidify.
  • Prepare the raspberry topping now. Mash the fresh raspberries with 1 Tbsp. sugar and let it sit while you make the cheesecake portion.
  • For the cheesecake portion, cream together softened cream cheese, fresh lemon juice and powdered sugar in the bowl of an electric mixer until smooth and creamy. Whip the heavy cream by itself in a separate bowl until soft peaks form, then fold the whipped cream into the cream cheese portion completely. Pour and spread over crust.
  • Spread the raspberry sauce over the cheesecake layer. Use a butter knife to swirl the raspberry sauce into the cheesecake layer a little bit, if you'd like. Cover and refrigerate for around 4 hours so cheesecake can set up.