Raspberry Cheesecake: A No-Bake Summer Treat

Instructions:

1. Make the crust: Combine crumbs and melted butter. Press into a springform pan.
2. Prepare the filling: Beat cream cheese and sugar until smooth. Stir in lemon zest and vanilla.
3. Bloom gelatin: Sprinkle gelatin over cold water. Let sit for 5 minutes.
4. Heat gelatin: Gently heat gelatin mixture until dissolved.
5. Combine: Gradually add gelatin to cream cheese mixture, then stir in sour cream.
6. Assemble: Pour filling into crust. Refrigerate for at least 4 hours.
7. Make topping: Puree 1 cup raspberries. Strain. Sweeten to taste.
8. Decorate: Top with raspberry puree and fresh raspberries.

Tips:

• Use full-fat cream cheese for richer flavor.
• Adjust sugar to taste.
• Use store-bought graham cracker crust for a shortcut.
• Let cheesecake sit for 15 minutes before serving.

Enjoy this delicious and easy-to-make dessert!