NO-BAKE RASPBERRY CHEESECAKE
That it's a no-bake takes all the stress out of making this delicious dessert. No baking means no cracking, and even better, the fridge does all the hard work.
Provided by Ree Drummond : Food Network
Categories dessert
Time 3h30m
Yield 12 servings
Number Of Ingredients 10
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
This is a creamy, light, and refreshing no bake cheesecake! Simply omit the lime juice and raspberries to make a "plain" version.
Provided by dalamy
Categories Cheesecake
Time 8h30m
Yield 1 cheesecake, 9 serving(s)
Number Of Ingredients 11
Steps:
- CRUST.
- Mix crumbs and butter together and lightly press into 9 inch square baking dish. Refrigerate while making filling.
- FILLING.
- Beat cream cheese, marshmallow crème, lime juice, and vanilla with electric mixer until light and fluffy. Gently fold in fresh raspberries and spoon filling over crust.
- RASPBERRY COULIS.
- Combine the sugar and water in a medium heavy pot and bring to a boil over high heat. Reduce the heat to medium-low and simmer until the sugar dissolves, about 2 minutes. Add the raspberries and cook, stirring occasionally, until the syrup thickens and reduces by 3/4 in volume, about 5 minutes.
- Use a flexible rubber spatula to push the raspberries through a fine mesh strainer. Press down to extract as much juice as possible. Continue to press until all that remains is seeds.
- Stir in lime juice to taste and cool.
- Spoon the coulis in a plastic bag. Snip small corner of plastic bag and drizzle the coulis over the raspberry cheesecake filling in a zig zag pattern. For a decorative effect, run a knife through coulis, in opposite directions.
- Any leftover coulis can be refrigerated in an airtight container for up to 3 days.
- Cover and refrigerate at least 4 hours, but preferably overnight.
Nutrition Facts : Calories 312.7, Fat 14.2, SaturatedFat 8.7, Cholesterol 50.6, Sodium 215.5, Carbohydrate 39.9, Fiber 2.6, Sugar 19.6, Protein 6.8
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