No-Bake Pink Lemonade Cheesecake Squares

By jeenikeen

Ingredients

• 1-1/2 cups vanilla wafer crumbs, (about 50 wafers)
• 1/3 cup unsalted butter, melted
• 1 pkg (7 g) unflavoured gelatin
• 2 pkg (each 250 g) cream cheese, softened
• 2/3 cup sweetened condensed milk
• 2/3 cup whipping cream 35%
• 1 tsp grated lemon zest
• 1/4 cup lemon juice
• 1 cup frozen raspberries
• 1/4 cup granulated sugar

Details

Servings 16
Preparation time 35mins
Cooking time 35mins
Adapted from canadianliving.com

Preparation

Step 1

Raspberry Puree:
In saucepan, bring raspberries, sugar and 1 tbsp water to boil; reduce heat and simmer, stirring often, until thickened, about 5 minutes. Press through fine-mesh sieve to remove seeds; let cool completely.

Meanwhile, stir vanilla wafer crumbs with butter until moistened; press into bottom of parchment paper–lined 9-inch square cake pan. Refrigerate until firm, about 15 minutes.

In small saucepan, sprinkle gelatin over 1/4 cup water; let stand for 5 minutes. Heat over low heat until dissolved, about 2 minutes.

In large bowl, beat cream cheese until smooth; beat in sweetened condensed milk, whipping cream, gelatin mixture and lemon zest; beat in lemon juice.

Transfer 1-1/4 cups of the batter to separate bowl; fold in raspberry puree. Tint remaining batter pale yellow with food colouring (if using). Alternately spoon yellow and raspberry batters over crust. Using knife, swirl batters together. Gently tap pan on countertop a few times to smooth surface; refrigerate until set, about 4 hours.

Make-ahead: Cover and refrigerate for up to 3 days.