Mini No Bake Raspberry Cheesecakes With Video Food

MINI NO-BAKE RASPBERRY CHEESECAKES (WITH VIDEO)

Steps:

• Puree raspberries and push through a fine mesh strainer to remove seeds
• In a large bowl combine cream cheese and raspberry puree.
• Slowly add powdered icing sugar and mix until light and fluffy, about 2 minutes.
• Fold cool whip into raspberry mixture until completely combined.
• Add the lemon juice and lemon zest and fold in gently.
• Evenly distribute graham cracker crumbs in the bottom of 6 small jars or glasses.
• Distribute the cheesecake mixture evenly into jars on top of graham cracker crumbs, cover and refrigerate 3 hours or overnight.
• Top with raspberries, a slice of lemon & canned whipped cream.

MINI NO BAKE RASPBERRY CHEESECAKES

Steps:

• Line a 12 cup muffin pan with paper cup liners.
• In a medium bowl, combine graham crackers crumb, crushed pecans and melted butter, mixing well to blend.
• Spoon mixture evenly into a 12 cup muffin pan lined with paper cup liners.
• Press mixture with a spoon to firm bottom.
• Puree raspberries and set aside.
• Beat cream cheese until fluffy.
• Add condensed milk and 1/2 cup of the rapberry puree and mix until well blended.
• Fold in Cool Whip.
• Spoon evenly into baking cups.
• Freeze for at least 5 hours.
• Invert cakes onto individual serving plates.
• Drizzle remaining raspberry puree over cakes.
• Garnish with a few whole raspberries.
• Serve frozen.

NO-BAKE RASPBERRY CHEESECAKE

Steps:

• For the crust: Line a 9-by-13-inch baking pan with parchment paper, allowing a couple of inches of overhang on the longer side. This will help remove the cheesecake once set.
• Combine the graham cracker crumbs, granulated sugar and butter in a large bowl. Mix well and add to the bottom of the lined pan. Press the mixture firmly and evenly into the pan, then set aside.
• For the filling: Add the cream cheese, yogurt, powdered sugar and vanilla to a blender, then blend until smooth. Add to a bowl and completely fold in the whipped topping. Pour over the top of the prepared crust and smooth. Add spoonfuls of the preserves to the top and, using a skewer or knife, swirl the preserves. Grid the top with fresh raspberries. Cover and refrigerate until completely chilled, 3 hours.
• Remove and slice into squares to serve. The cheesecake pieces can be stored in an airtight container in the fridge for up to 5 days.