Mini No Bake Raspberry Cheesecakes With Video Recipes

MINI NO-BAKE RASPBERRY CHEESECAKES (WITH VIDEO)

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.

NO-BAKE RASPBERRY CHEESECAKE

Steps:

• For the crust: Line a 9-by-13-inch baking pan with parchment paper, allowing a couple of inches of overhang on the longer side. This will help remove the cheesecake once set.
• Combine the graham cracker crumbs, granulated sugar and butter in a large bowl. Mix well and add to the bottom of the lined pan. Press the mixture firmly and evenly into the pan, then set aside.
• For the filling: Add the cream cheese, yogurt, powdered sugar and vanilla to a blender, then blend until smooth. Add to a bowl and completely fold in the whipped topping. Pour over the top of the prepared crust and smooth. Add spoonfuls of the preserves to the top and, using a skewer or knife, swirl the preserves. Grid the top with fresh raspberries. Cover and refrigerate until completely chilled, 3 hours.
• Remove and slice into squares to serve. The cheesecake pieces can be stored in an airtight container in the fridge for up to 5 days.

NO-BAKE RASPBERRY CHEESECAKE

Steps:

• Blitz the biscuits in a food processor or tip into a food bag and bash to fine crumbs using a rolling pin. Transfer to a bowl and stir in the melted butter until the mixture looks like damp sand. Tip the buttery crumbs into a 20cm springform tin and press into the base using the back of a spoon until you have a smooth, even layer. Chill until needed.
• Tip the soft cheese, sugar, vanilla, and cream into a bowl and beat using an electric whisk until thick and creamy. Fold in about two-thirds of the raspberries, pressing the berries lightly against the side of the bowl as you do to squeeze out some of their juices and lightly ripple the cream.
• Scrape the cheesecake mixture over the chilled base and smooth the top with a spatula. Chill for at least 6 hrs, or preferably overnight. Can be made up to two days ahead and chilled. To serve, carefully remove from the tin, scatter with the remaining raspberries and dust with icing sugar, if using.

MINI NO BAKE RASPBERRY CHEESECAKES

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.