No Bake Raspberry Cheesecake Food

RASPBERRY SWIRL NO-BAKE CHEESECAKE

Steps:

• Make the sauce: Combine the raspberries, sugar and lemon zest in a medium saucepan over medium heat. Cook, stirring frequently, until the mixture comes to a simmer. Turn the heat to medium-high and continue to cook, while stirring, until it is thickened, 4 to 5 minutes. Pour the mixture into a fine mesh sieve set over a bowl, and press the raspberry purée through with a spatula, scraping the underside of the sieve. If you'd like, add a teaspoon of seeds back to the purée for texture. Discard the remaining seeds. You should have about 3/4 cup/180 milliliters of raspberry purée. Chill the purée while you prepare the rest of the cheesecake.
• Make the crust: If making your own graham cracker crumbs, add the graham crackers to the bowl of a food processor fitted with the blade attachment, or to a resealable bag, and pulse or crush until you have fine crumbs. You will have about 1 3/4 cups. Pour the crumbs into a bowl (or leave them in the bowl of the food processor), and add the butter, sugar and salt, and stir or pulse until the butter is evenly distributed and the crumbs are moistened. Spray a 9-inch springform pan with cooking spray, and pour the crumb mixture into the pan. Use a measuring cup or flat-bottomed glass to very firmly press the mixture into the bottom and about 1 1/2 inches up the sides of the pan. Refrigerate while you make the filling.
• Make the filling: In the bowl of a stand mixer fitted with the paddle attachment, combine the cream cheese, sugar, lemon zest and juice, vanilla extract and salt. Mix on low speed until combined, then turn the mixer up to medium and beat until smooth and fluffy, about 2 minutes.
• Stop the mixer to scrape the bottom and sides of the bowl to ensure even mixing. Add the sour cream and stir until just combined. Switch to the whisk attachment, and with the mixer on low speed, slowly pour in the cream. Turn up to high and whip until thick and fluffy, about 5 minutes. Stop the mixer once or twice to scrape the bottom and sides of the bowl.
• Pour the mixture into the prepared crust and use an offset spatula to smooth the top. Dot the top with 1/4 cup/60 milliliters of chilled raspberry purée, about 1 teaspoon per dollop. Using a paring knife or offset spatula (for thick swirls) or wooden skewer (for fine swirls), swirl the purée into the cream cheese mixture. Chill at least 8 hours and up to overnight.
• To unmold, run an offset spatula or thin knife around the edge of the pan to loosen the crust before removing the ring, and use a clean, hot knife for the smoothest slices. Serve cold, with the leftover raspberry purée and fresh raspberries, if desired.

NO BAKE RASPBERRY CHEESECAKE

Steps:

• CRUST.
• Mix crumbs and butter together and lightly press into 9 inch square baking dish. Refrigerate while making filling.
• FILLING.
• Beat cream cheese, marshmallow crème, lime juice, and vanilla with electric mixer until light and fluffy. Gently fold in fresh raspberries and spoon filling over crust.
• RASPBERRY COULIS.
• Combine the sugar and water in a medium heavy pot and bring to a boil over high heat. Reduce the heat to medium-low and simmer until the sugar dissolves, about 2 minutes. Add the raspberries and cook, stirring occasionally, until the syrup thickens and reduces by 3/4 in volume, about 5 minutes.
• Use a flexible rubber spatula to push the raspberries through a fine mesh strainer. Press down to extract as much juice as possible. Continue to press until all that remains is seeds.
• Stir in lime juice to taste and cool.
• Spoon the coulis in a plastic bag. Snip small corner of plastic bag and drizzle the coulis over the raspberry cheesecake filling in a zig zag pattern. For a decorative effect, run a knife through coulis, in opposite directions.
• Any leftover coulis can be refrigerated in an airtight container for up to 3 days.
• Cover and refrigerate at least 4 hours, but preferably overnight.

NO-BAKE RASPBERRY CHEESECAKE BARS

Steps:

• Crust
• Line 8-inch or 9-inch square pan with parchment paper, letting ends of paper extend over the sides of pan.
• Combine graham crumbs, butter and 2 Tbsp. sugar.
• Press crust mixture firmly onto the bottom of the pan. Place in the freezer for at least 15 min. Meanwhile, make the Raspberry Cheesecake Filling.
• Raspberry Cheesecake Filling
• Beat whipping cream in medium bowl with mixer on high speed until soft peaks form. Set aside.
• Beat cream cheese, jam, 1/2 cup sugar and vanilla in large bowl with mixer on medium-high speed until smooth. Gently fold in half of the whipped cream with a spatula, then fold in the remaining whipped cream.
• Remove the crust from the freezer, then pour the filling evenly over the crust. Cover and place in the freezer for at least 4 hours or overnight.
• Place dessert in the refrigerator for about 30 min. before serving. When ready to serve, cut dessert into slices and top with fresh raspberries.

NO BAKE LEMON RASPBERRY CHEESECAKE

Steps:

• Mix the crust mix, 2 tbsp sugar and margarine in 9-inch pie plate until well blended.
• Press crumbs into the bottom and sides of pie plate using fingers.
• Beat cold milk, pink lemonade drink mix, and filling mix in large bowl with electric mixer on low speed for 30 seconds.
• Add lemon juice (up to 2 tbsp) and sugar (up to 2 tbsp) to taste. Beat on medium speed for 3 minutes.
• Mix in raspberries.
• Spoon into crust.
• Refrigerate at least 1 hour.

NO-BAKE RASPBERRY CHEESECAKE CUPS

Steps:

• Beat cream cheese in medium bowl with mixer until creamy. Gradually add milk, mixing well after each addition.
• Add dry pudding mix; beat 2 min.
• Place raspberries in 10 small dessert glasses; top with cream cheese mixture and chocolate curls.

NO BAKE RASPBERRY CHEESECAKE

Steps:

• Grease a 20 cm spring form tin
• Place two tablespoons of the Philadelphia in a bowl with the white chocolate. Place over a pan of boiling water, until chocolate has melted. Leave to cool.
• Crush the biscuits either in a blender, or by hand. Melt the butter and add the biscuits to the butter. Press into the base of the tin, and chill for 20 mins
• In a bowl mix the remaining Philadelphia, caster sugar, egg yolk, 50g of the raspberries and the chocolate mix (once cooled). Mix well. Then cover the biscuit base with the mixture.
• Leave overnight to chill in the fridge, use a pallet knife to run around the outside of the cheesecake before removing it from the tin. Serves 8