No Bake Raspberry-Lemon Cheesecake

Photo by Shauna H.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • For the Crust:

  • 3/4

    C. Graham Cracker Crumbs

  • 1

    Tbsp. Sugar

  • 3

    Tbsp. Unsalted Butter, melted

  • For The Filling:

  • 2/3

    C. Sugar

  • Zest Of 2 Lemons

  • 1

    8oz. Pkg. Cream Cheese, softened

  • 2

    tsp. Fresh Lemon Juice

  • 1

    tsp. Pure Vanilla Extract

  • 1

    8oz. Tub Frozen Whipped Topping, thawed

  • 1

    C. Fresh Raspberries, slightly mashed with a fork

  • Fresh Raspberries Fresh Mint Sprigs For Garnish

Directions

In a med. bowl, stir together the graham crumbs, 1 Tbsp. sugar & the melted butter. Evenly divide the crumbs between the individual serving dishes & press into the bottoms of them to form a crust layer. In a lg. bowl, mix together the sugar & lemon zest till the sugar becomes moist & fragrant. Add cream cheese & beat with an electric mixer till smooth. Add lemon juice & vanilla mixing to combine. Using a rubber spatula, fold in the whipped cream topping till well blended, then fold in the raspberries. Evenly pipe or spoon the filling into the individual serving dishes. Cover with plastic wrap & refrigerate for at least 2 hrs before serving. Garnish with fresh raspberries & a sprig of fresh mint.

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