Mini No Bake Raspberry Cheesecakes Recipes

MINI NO-BAKE RASPBERRY CHEESECAKES (WITH VIDEO)

Mini No-Bake Raspberry Cheesecakes (with Video) image

A quick and easy no bake raspberry cheesecake recipe with a hint of lemon, served in individual jars.

Provided by Jennifer Tammy

Time 15m

Number Of Ingredients 8

Ingredients

1 cup raspberry puree, strained
12 oz. cream cheese
1 1/2 cups cool whip (or real whipped cream)
1/2 cup powdered icing sugar, sifted
Zest and juice of 1 lemon (approximately 2 teaspoons zest and 1 1/2 Tablespoons lemon juice)
1 cup crushed graham cracker crumbs
12 raspberries
Whipped cream, optional garnish

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

Mini No Bake Raspberry Cheesecakes image

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

Ingredients

3/4 cup graham cracker crumbs
1/4 cup chopped pecans
3 tablespoons butter, melted
3/4 cup raspberries, fresh and crushed
8 ounces cream cheese
10 1/2 ounces sweetened condensed milk
1 cup Cool Whip, thawed

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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