Sweet raspberries and tangy lime are the perfect compliments to this rich and creamy
cheesecake! To make this a completely no-bake cheesecake, you can opt for a store-bought
graham cracker crust. We personally prefer the quick homemade version.
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Ingredients
2 cups honey graham cracker crumbs
4 tablespoons butter, melted
16 ounces cream cheese, room temperature
1 cup powdered sugar
½ cup sour cream
¾ cup raspberry jam
1 teaspoons Homemade Mixed Berry Extract
2 tablespoon lime juice
Zest of one lime
8 ounces whipped topping
Directions
In a 9-inch pie plate, combine graham crumbs, sugar, and melted butter. Stir to coat then firmly press graham crackers together to form crust on bottom and sides of pie plate.
Bake the crust for approximately 15 minutes or until firm. Allow it to cool completely.
In a large bowl, combine cream cheese, powdered sugar, sour cream, ½ cup raspberry jam, mixed berry extract, lime juice, and lime zest with a low-medium speed hand mixer for approximately two minutes.
Carefully fold in the whipped topping by gently passing your spatula through the middle of the mixture, then across the side, and then fold over the top. Repeat this motion until the whipped topping is completely incorporated. This process should give you a light and fluffy mixture.
Scoop mixture into prepared, cooled graham cracker crust, then place an additional pie pan upside down to cover the cheesecake without pressing on the filling.
Chill in the refrigerator for at least 6 hours.
Remove cheesecake from refrigerator and remove covering. Using a small offset spatula, add
remaining ¼ cup raspberry jam and smooth over the top.
Garnish with fresh raspberries and lime slices if desired. Serve chilled.
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