arrow-b arrow-l-sm arrow-l cart close cup date decor-bee download envelope facebook faq google_plus handset instagram location lock logo-sm mail packet people phone pinterest play plus printer search shop spoon target time tsp twitter user wheelbarrow youtube
Back

No Bake Raspberry Cheesecake

logo
Test Description
Raspberry-Cheesecake-Large

Instructions

  1. To make crust: In a bowl, add graham crumbs with melted butter. Mix well and set aside.
  2. To make lemon cheesecake filling: In a bowl, add cream cheese, sour cream, milk, and vanilla extract. Mix on high with hand mixer until smooth. Add powdered sugar, lemon zest, and lemon juice and mix again. Scrape down bowl, then add to a piping bag.
  3. To make raspberry sauce: In a medium sauce pan, add sugar, lemon juice, and fresh raspberries. Mix together and cook on medium heat until raspberries releases juice and sauce thickens. Remove from heat and let it cool completely.
  4. To assemble: In a 4 oz mason jar, add 2-3 tbsps of graham crust mixture and tamp down. Then, pipe in the cheesecake mixture. Shake the jar to flatten out cheesecake mixture. Add spoonful of raspberry sauce, top with whipped cream, lemon wedge and raspberry. Enjoy!

Recipe by: Honeysuckle

Ingredients

  • Crust:
  • 1 1/2 Graham Crumbs
  • 4 tbsps melted butter
  • Lemon Cheesecake filling:
  • 16 oz cream cheese, room temp
  • 1/2 cup sour cream
  • 1 tbsp milk
  • 1 tsp vanilla extract
  • 1 cup WHOLESOME ORGANIC POWDERED SUGAR
    Wholesome-Organic-Powdered-Sugar
    Organic Powdered Sugar
    Buy Now Find In Store
  • lemon zest
  • 1 tbsp lemon juice
  • Raspberry sauce:
  • 2 tbsp WHOLESOME ORGANIC CANE SUGAR
    Wholesome-Organic-Cane-Sugar-1
    Organic Cane Sugar
    Buy Now Find In Store
  • 1 tbsp lemon juice
  • 1 cup fresh raspberries
  • Topping:
  • Whipped cream, fresh lemon wedge and raspberry

0 Comments

Write a Comment

  • Slide to unlock