RASPBERRY CHEESECAKE CUPS
I'm frequently told these festive individual desserts are too pretty to eat! Phyllo dough is easy to work with - don't be afraid to try it for these special treats. With the bright red raspberries, these creamy cheese cups make a fine finale for Christmas dinner. -Brad Moritz, Limerick, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 12 servings.
Number Of Ingredients 13
Steps:
- Unroll phyllo dough sheets. While assembling, keep remaining dough covered with plastic wrap and a damp cloth. Brush one phyllo sheet with butter. Top with another sheet; brush with butter. Repeat with remaining phyllo and butter. Cut stack lengthwise into three pieces; cut widthwise into fourths. Lightly press each stack into a greased muffin cup., In a blender, place the egg, lemon juice, vanilla, cheeses and sugar; cover and process until smooth. Spoon about 2 tablespoons into each phyllo cup. Bake at 350° for 12-15 minutes or until lightly browned. Carefully remove from pan to wire racks to cool. Cover and refrigerate., For sauce, drain raspberries, reserving the juice in a small saucepan; set berries aside. Bring juice to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until reduced to 3/4 cup. In a blender, puree reserved raspberries; press through a sieve to remove seeds. In a bowl, combine pureed raspberries, raspberry juice, sugar and lemon juice. Cover and refrigerate until chilled., To serve, spoon raspberry sauce onto dessert plates; top each with a cheesecake cup. Garnish with fresh berries and mint.
Nutrition Facts : Calories 189 calories, Fat 11g fat (7g saturated fat), Cholesterol 51mg cholesterol, Sodium 163mg sodium, Carbohydrate 19g carbohydrate (13g sugars, Fiber 1g fiber), Protein 4g protein.
RASPBERRY CHEESECAKE
Steps:
- Preheat the oven to 350 degrees F.
- To make the crust, combine the graham crackers, sugar, and melted butter until moistened. Pour into a 9-inch springform pan. With your hands, press the crumbs into the bottom of the pan and about 1-inch up the sides. Bake for 8 minutes. Cool to room temperature.
- Raise the oven temperature to 450 degrees F.
- To make the filling, cream the cream cheese and sugar in the bowl of an electric mixer fitted with a paddle attachment on medium-high speed until light and fluffy, about 5 minutes. Reduce the speed of the mixer to medium and add the eggs and egg yolks, 2 at a time, mixing well. Scrape down the bowl and beater, as necessary. With the mixer on low, add the sour cream, lemon zest, and vanilla. Mix thoroughly and pour into the cooled crust.
- Bake for 15 minutes. Turn the oven temperature down to 225 degrees F and bake for another 1 hour and 15 minutes. Turn the oven off and open the door wide. The cake will not be completely set in the center. Allow the cake to sit in the oven with the door open for 30 minutes. Take the cake out of the oven and allow it to sit at room temperature for another 2 to 3 hours, until completely cooled. Wrap and refrigerate overnight.
- Remove the cake from the springform pan by carefully running a hot knife around the outside of the cake. Leave the cake on the bottom of the springform pan for serving.
- To make the topping, melt the jelly in a small pan over low heat. In a bowl, toss the raspberries and the warm jelly gently until well mixed. Arrange the berries on top of the cake. Refrigerate until ready to serve.
- Note: Measure your springform pan. The bottom of mine measures 9 inches, but it says 9 1/2. I put the springform pan on a sheet pan before putting it in the oven to catch any leaks.
RASPBERRY CHEESECAKE
Flavor your dessert with fresh raspberries when you make this luscious Raspberry Cheesecake recipe. A crunchy graham cracker crust is the perfect foundation for this sweet, creamy Raspberry Cheesecake.
Provided by My Food and Family
Categories Dairy
Time 5h5m
Yield 16 servings
Number Of Ingredients 8
Steps:
- Heat oven to 350ºF.
- Mix graham crumbs and butter; press onto bottom of 9-inch springform pan.
- Beat cream cheese, sugar, flour and vanilla in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Gently stir in 2 cups raspberries. Pour over crust.
- Bake 55 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours. Top with remaining raspberries just before serving.
Nutrition Facts : Calories 330, Fat 24 g, SaturatedFat 14 g, TransFat 1 g, Cholesterol 130 mg, Sodium 300 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 6 g
NO-BAKE RASPBERRY CHEESECAKE CUPS
Serve up some elegance with No-Bake Raspberry Cheesecake Cups. No one will believe how simple the prep is for these No-Bake Raspberry Cheesecake Cups.
Provided by My Food and Family
Categories Home
Time 10m
Yield 10 servings
Number Of Ingredients 5
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.
Nutrition Facts : Calories 120, Fat 6 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 200 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g
NO-BAKE RASPBERRY PRETZEL CUPS
I made a strawberry pretzel pie, and the piece I promised my mom accidentally got eaten by a certain someone. Oops! So, when she came over, I decided to do a similar deconstructed version-a parfait-type dessert-with raspberries instead of strawberries. It's so easy to whip up!
Provided by Kardea Brown
Categories dessert
Time 25m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Pulse the pretzels, melted butter and brown sugar in a food processor until the mixture resembles fine crumbs. Transfer to a small bowl and set aside.
- Place the cream cheese in the bowl of a heavy stand mixer fitted with the whisk attachment. Beat until smooth. Add the heavy cream, confectioners' sugar, lemon zest, lemon juice and vanilla. Beat until light and fluffy. Set aside.
- Stir together the chopped raspberries and granulated sugar in a medium bowl.
- Divide the pretzel mixture evenly in the bottom of 4 parfait cups. Top evenly with the cheesecake filling, followed by the berries. Garnish each with whipped cream, a pretzel twist and a raspberry.
RASPBERRY CUP CAKES
Like mini no-bake cheesecakes. A delightful favorite with everyone, especially appetizing during the summer months. Note - Frozen raspberries can also be used. When thawed, drain some of liquid and use in the raspberry puree.
Provided by William Anatooskin
Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes
Time 5h15m
Yield 12
Number Of Ingredients 7
Steps:
- Line a 12 cup muffin pan with paper cup liners. In a medium bowl, combine graham cracker crumbs, crushed pecans and melted margarine, 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 raspberry puree and mix until well blended. Fold in whipped topping.
- Spoon evenly into baking cups. Freeze for at least 5 hours. When ready to serve, remove paper liners. Invert cakes onto individual serving plates. Drizzle remaining raspberry puree over cakes. Garnish with a few whole raspberries. Serve frozen.
Nutrition Facts : Calories 226.9 calories, Carbohydrate 25.1 g, Cholesterol 29.3 mg, Fat 12.8 g, Fiber 0.9 g, Protein 4.1 g, SaturatedFat 7.3 g, Sodium 123.8 mg, Sugar 21.7 g
FRESH RASPBERRY CHEESECAKE BARS
These are easy and delicious. The only drawback is having to use the oven in the middle of summer, but they're worth it.
Provided by Felix4067
Categories Cheesecake
Time 35m
Yield 20 serving(s)
Number Of Ingredients 13
Steps:
- Spray a 9x13-inch baking pan with cooking spray; preheat oven to 350°F.
- Combine melted butter, brown sugar, 1 teaspoon vanilla and eggs until smooth.
- Combine flour and salt; add to butter mixture and stir until moist.
- In a separate bowl, beat sugar, sour cream, 1/2 teaspoon vanilla, lemon zest, lemon juice and cream cheese until light and fluffy.
- Pour batter into bottom of pan; pour cream cheese mixture over batter; scatter raspberries over top of cream cheese mixture.
- Bake at 350F for 25-30 minutes, or until a toothpick inserted near the center comes out clean.
- Sprinkle with confectioners' sugar, let cool, and cut into bars.
RASPBERRY CHEESECAKE FLOATS
I've yet to meet a cheesecake I didn't like! The flavors here of cream cheese and raspberries create an ideal combination. Although ice cream floats are summery, I like this treat so much that I whip it up during the winter, too. -Deirdre Cox, Kansas City, Missouri
Provided by Taste of Home
Time 15m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Place 1/2 cup cream soda, extract, cream cheese, raspberries and 2 cups ice cream in a blender; cover and process until smooth., Divide among six tall glasses. Top with remaining ice cream and cream soda. Garnish with whipped cream and berries. Serve immediately.
Nutrition Facts : Calories 314 calories, Fat 15g fat (9g saturated fat), Cholesterol 54mg cholesterol, Sodium 137mg sodium, Carbohydrate 42g carbohydrate (37g sugars, Fiber 2g fiber), Protein 5g protein.
RASPBERRY CHEESECAKE CUPS
Make and share this Raspberry Cheesecake Cups recipe from Food.com.
Provided by Amy Nichols
Categories Cheesecake
Time 1h12m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Unroll phyllo dough sheets; trim if necessary into 13X9 rectangles.
- (While assembling, keep remaining dough covered with plastic wrap and a damp cloth). Brush one phyllo sheet with butter.
- Top with another sheet; brush with butter.
- Repeat with remaining phyllo and butter.
- Cut stack lengthwise into three pieces; cut widthwise into fourths.
- Lightly press each stack into a greased muffin cup.
- In a blender, place the egg, lemon juice, vanilla, cheeses, and sugar; cover and process until smooth.
- Spoon about 2 tbsp into each phyllo cup.
- Bake at 350°F for 12-15 minutes, or until lightly browned.
- Carefully remove from pan to wire racks to cool.
- Cover and refrigerate.
- For sauce, drain raspberries, reserving juice in a small pan; set berries aside.
- Bring juice to a boil.
- Reduce heat; simmer, uncovered, for 15-20 minutes or until reduced to 3/4 cup.
- In a blender, puree reserved raspberries; press through a sieve to remove seeds.
- In a bowl, combine pureed raspberries, raspberry juice, sugar and lemon juice.
- Cover and refrigerate until chilled.
- To serve, spoon raspberry sauce onto dessert plates; top each with a cheesecake cup.
- Garnish with fresh berries and mint.
Nutrition Facts : Calories 255.9, Fat 12.1, SaturatedFat 7.2, Cholesterol 50, Sodium 188.9, Carbohydrate 33.5, Fiber 3.4, Sugar 22.9, Protein 4.6
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