Valentines Lemon Raspberry Cheesecake {no bake}

🧂 Ingredients

• 16 Graham crackers sheets
• 7 tablespoons Butter

  unsalted, melted
• 16 ounces Cream cheese

  softened
• 1 cup Confectioners sugar
• 1 tablespoon Lemon zest
• 2 tablespoons Lemon juice
• 2 tablespoons Water
• 1 teaspoon Gelatin

  unflavored
• 1 cup Heavy whipping cream
• 2 teaspoon Vanilla extract
• 1 Pack Raspberry Jell-O
• 1 cup Boiling water

Instructions

• 1 Break 16 Graham crackers sheets into pieces and place them into a food
  processor.
• 2 Process for 20 seconds until the graham crackers are broken down.
• 3 Empty the crumbs in a mixing bowl and pour 7 tablespoons Butter (melted) on top
  of them. Combine well using a wooden spoon.
• 4 Lightly spray a 9-inch (23 cm) springform pan with cooking spray or place a
  baking sheet on top of the bottom.
• 5 Firmly press the crust into the pan, coming up the sides about ¼ inch (6 mm).
  Place the crust in the fridge until the filling is ready.
• 6 In a large bowl, beat 16 ounces Cream cheese until completely smooth, about 3
  minutes.
• 7 Add 1 cup Confectioners sugar and beat for 2-3 minutes until fluffy and smooth.
  Add 1 tablespoon Lemon zest and 2 tablespoons Lemon juice and stir to combine.
• 8 Pour 2 tablespoons Water into a small bowl and sprinkle 1 teaspoon Gelatin on
  top of the water. Allow it to sit for 5 minutes to bloom. Microwave it for 30
  seconds until the gelatin has melted.
• 9 Pour 1 cup Heavy whipping cream and 2 teaspoon Vanilla extract into a large
  bowl. Whisk the cream for 4-5 minutes until soft peaks form. While whisking,
  slowly beat in the gelatin mixture until stiff peaks form.
• 10 Fold the whipped cream mixture into the cream cheese mixture until well
  incorporated.
• 11 Scrape the mixture into the prepared crust and smooth the top with the back of
  the spoon. Place into heart-shaped cookie cutters on top and place everything in
  the freezer.
• 12 Fill 1 Pack Raspberry Jell-O in a mixing bowl and add 1 cup Boiling water.
• 13 Whisk well until no crystals remain.
• 14 Let the Jell-O sit on the bench for 20 minutes.
• 15 Take the cheesecake from the freezer and carefully pour the Jell-O over it. Make
  sure that nothing flows into the cookie cutters
• 16 Place the cheesecake in the fridge and leave to set for 2-3 hours.
• 17 Then, carefully cut around the cutter with a sharp knife. Gently remove the
  cookie cutter.
• 18 Next, remove the springform pan, cut the cake into 12 slices, and serve.

Nutrition Info