Name: Raspberry Lemon Whipped Cheesecake
Prep time: 20 min
Cook time: 4 h
Total time: 4 h 20 min
Yield: 1 cheesecake, 6-8 serving(s)
Ingredients: neufchatel cheese or 1 (8 ounce) package cream cheese; 2/3 cup confectioners' sugar; 2 tablespoons lemon juice; 2 teaspoons lemon peel, grated; 1 teaspoon vanilla; 1 cup heavy whipping cream, whipped; 1 cup sugar; 3 tablespoons cornstarch; 3 tablespoons water; 2 1/2 cups raspberries, separated

1

Recipe by Chef #1120064

2

People talking

Join In Now Join the conversation!

Raspberry Lemon Whipped Cheesecake created by Nicole G.

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:
Yields:
Units:

2

People talking

Join In Now Join the conversation!

ingredients

1 neufchatel cheese or (8 ounce) package cream cheese
²⁄₃ cup confectioners' sugar
2 tablespoons lemon juice
2 teaspoons lemon peel, grated
1 teaspoon vanilla
1 cup heavy whipping cream, whipped
1 cup sugar
3 tablespoons cornstarch
3 tablespoons water
2 ¹⁄₂ cups raspberries, separated

directions

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

Submit a Recipe Correction

Add a Note

RECIPE MADE WITH LOVE BY

@sunflame13

Contributor

@sunflame13

Contributor

"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."

recipes

13

JOIN THE CONVERSATION

upload

review

tweak

ask

all

reviews

tweaks

q&a

sort by:

photo by Nicole G.

3/30/2016

Reply
review by LeahRenae

12/1/2009

This was AMAZING! Everyone raved about it!!! I could def. cut back on the sugar but that's just my personal preference. Also, next time I will try using a 'Nilla Wafer crust instead of Graham Cracker..again, personal taste. I will be making this again and def. reccomend it!

Reply
tweak by LeahRenae

12/1/2009

This was AMAZING! Everyone raved about it!!! I could def. cut back on the sugar but that's just my personal preference. Also, next time I will try using a 'Nilla Wafer crust instead of Graham Cracker..again, personal taste. I will be making this again and def. reccomend it!

Reply
creation by sunflame13

5/10/2009

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.