raspberry lime cheesecake;
A sweet and tangy no-bake cheesecake layered with fruity flavors. A sweet, light and fluffy raspberry cheesecake topped with refreshing sweet raspberries and lime curd for a pop of tart citrus; all nestled in a sweet pie crust.
Oven Temp: -
Servings: 8
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Ingredients
raspberry cheesecake filling;
- ½ cup heavy cream
- 8 oz cream cheese
- ¼ cup powdered sugar
- 1 Tbsp lime juice
- 2 tsp lime zest
- 1 tsp vanilla extract
raspberry lime cheesecake;
- 1 pie crust (prepared or baked, ready for filling)
- 12 oz raspberries
- ½ cup lime curd
Instructions
raspberry cheesecake filling;
- Bake or prepare your pie crust according to instructions. Set aside.
- Add ½ cup heavy cream to a medium bowl and whip with a stand or hand mixer on medium-high speed for about 3 minutes, or until stiff peaks form. Set aside.
- Beat 8oz softened cream cheese for 4 minutes with a mixer on medium-high speed, until creamy and fluffy. Add ¼ cup powdered sugar and beat again until smooth.
- Add in 1 Tbsp lime juice, 2 tsp lime zest, and 1 tsp vanilla and mix until evenly distributed.
- Add the whipped heavy cream to the cream cheese mixture and gently fold until incorporated. Be sure not to overmix.
raspberry lime cheesecake;
- Take the pie crust and scoop the cheesecake filling into the crust. Smooth out the top, then spread the lime curd across the top in a thin layer. It works best if you add small dollops across the surface and then spread gently with the spatula.
- Decorate with fresh raspberries, arranging in two circles around the edge of the pie crust, or in any configuration you’d like. Optionally, top with extra lime zest
- Chill the pie in the fridge for 3 hours before serving.
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