SUMMER RASPBERRY SWIRL CHEESECAKE 
A no-bake cheesecake that’s creamy, fruity, and layered with swirls of raspberry magic. This dessert is made to impress and inspire likes, saves, shares, and mouthwatering comments!
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INGREDIENTS
Crust:
2 cups crushed digestive or graham crackers
½ cup melted butter
2 tbsp sugar
Filling:
3 packs (24 oz) cream cheese, softened
1 cup powdered sugar
1 tsp vanilla extract
1 ¼ cups heavy whipping cream
Raspberry Swirl:
1 ½ cups fresh or frozen raspberries
2 tbsp sugar
1 tsp lemon juice
Toppings:
Fresh raspberries
Whipped cream rosettes
Lemon peel curls (optional)
Powdered sugar for dusting
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INSTRUCTIONS
1. Make the Crust:
Mix crumbs, sugar, and melted butter.
Press firmly into a springform pan.
Chill in the fridge for 30 minutes.
2. Raspberry Swirl Sauce:
In a small saucepan, cook raspberries, sugar, and lemon juice over medium heat until thickened (about 5–7 min).
Blend smooth and strain to remove seeds. Let cool.
3. Make the Filling:
In a bowl, beat cream cheese, powdered sugar, and vanilla until smooth.
In another bowl, whip heavy cream until stiff peaks form.
Fold the whipped cream into the cream cheese mix gently.
4. Assemble:
Pour half of the filling over the chilled crust.
Add spoonfuls of raspberry sauce and swirl gently.
Repeat with the second half of the filling and swirl again.
5. Chill:
Cover and refrigerate for at least 6 hours or overnight until set.
6. Decorate:
Pipe whipped cream rosettes on top.
Add fresh raspberries and lemon peels.
Lightly dust with powdered sugar for that “wow” factor.
