Mini No Bake Raspberry Cheesecakes Food
MINI NO-BAKE RASPBERRY CHEESECAKES (WITH VIDEO)
A quick and easy no bake raspberry cheesecake recipe with a hint of lemon, served in individual jars.
Provided by Jennifer Tammy
Categories Dessert Recipes
Time 15m
Number Of Ingredients 8
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.
Nutrition Facts : Calories 429 calories, Carbohydrate 46 grams carbohydrates, Cholesterol 58 milligrams cholesterol, Fat 26 grams fat, Fiber 3 grams fiber, Protein 5 grams protein, SaturatedFat 16 grams saturated fat, ServingSize 1, Sodium 249 milligrams sodium, Sugar 34 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 8 grams unsaturated fat
MINI NO BAKE RASPBERRY CHEESECAKES
Make and share this Mini No Bake Raspberry Cheesecakes recipe from Food.com.
Provided by 55tbird
Categories Frozen Desserts
Time 5h15m
Yield 12 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 232.8, Fat 15.4, SaturatedFat 8.9, Cholesterol 36.9, Sodium 141.3, Carbohydrate 20.7, Fiber 0.9, Sugar 17, Protein 4.2
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