No Bake Raspberry Cheesecake Cups Recipes

RASPBERRY CHEESECAKE CUPS

Steps:

• Unroll phyllo dough sheets. While assembling, keep remaining dough covered with plastic wrap and a damp cloth. Brush one phyllo sheet with butter. Top with another sheet; brush with butter. Repeat with remaining phyllo and butter. Cut stack lengthwise into three pieces; cut widthwise into fourths. Lightly press each stack into a greased muffin cup., In a blender, place the egg, lemon juice, vanilla, cheeses and sugar; cover and process until smooth. Spoon about 2 tablespoons into each phyllo cup. Bake at 350° for 12-15 minutes or until lightly browned. Carefully remove from pan to wire racks to cool. Cover and refrigerate., For sauce, drain raspberries, reserving the juice in a small saucepan; set berries aside. Bring juice to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until reduced to 3/4 cup. In a blender, puree reserved raspberries; press through a sieve to remove seeds. In a bowl, combine pureed raspberries, raspberry juice, sugar and lemon juice. Cover and refrigerate until chilled., To serve, spoon raspberry sauce onto dessert plates; top each with a cheesecake cup. Garnish with fresh berries and mint.

RASPBERRY SWIRL NO-BAKE CHEESECAKE

Steps:

• Make the sauce: Combine the raspberries, sugar and lemon zest in a medium saucepan over medium heat. Cook, stirring frequently, until the mixture comes to a simmer. Turn the heat to medium-high and continue to cook, while stirring, until it is thickened, 4 to 5 minutes. Pour the mixture into a fine mesh sieve set over a bowl, and press the raspberry purée through with a spatula, scraping the underside of the sieve. If you'd like, add a teaspoon of seeds back to the purée for texture. Discard the remaining seeds. You should have about 3/4 cup/180 milliliters of raspberry purée. Chill the purée while you prepare the rest of the cheesecake.
• Make the crust: If making your own graham cracker crumbs, add the graham crackers to the bowl of a food processor fitted with the blade attachment, or to a resealable bag, and pulse or crush until you have fine crumbs. You will have about 1 3/4 cups. Pour the crumbs into a bowl (or leave them in the bowl of the food processor), and add the butter, sugar and salt, and stir or pulse until the butter is evenly distributed and the crumbs are moistened. Spray a 9-inch springform pan with cooking spray, and pour the crumb mixture into the pan. Use a measuring cup or flat-bottomed glass to very firmly press the mixture into the bottom and about 1 1/2 inches up the sides of the pan. Refrigerate while you make the filling.
• Make the filling: In the bowl of a stand mixer fitted with the paddle attachment, combine the cream cheese, sugar, lemon zest and juice, vanilla extract and salt. Mix on low speed until combined, then turn the mixer up to medium and beat until smooth and fluffy, about 2 minutes.
• Stop the mixer to scrape the bottom and sides of the bowl to ensure even mixing. Add the sour cream and stir until just combined. Switch to the whisk attachment, and with the mixer on low speed, slowly pour in the cream. Turn up to high and whip until thick and fluffy, about 5 minutes. Stop the mixer once or twice to scrape the bottom and sides of the bowl.
• Pour the mixture into the prepared crust and use an offset spatula to smooth the top. Dot the top with 1/4 cup/60 milliliters of chilled raspberry purée, about 1 teaspoon per dollop. Using a paring knife or offset spatula (for thick swirls) or wooden skewer (for fine swirls), swirl the purée into the cream cheese mixture. Chill at least 8 hours and up to overnight.
• To unmold, run an offset spatula or thin knife around the edge of the pan to loosen the crust before removing the ring, and use a clean, hot knife for the smoothest slices. Serve cold, with the leftover raspberry purée and fresh raspberries, if desired.

NO-BAKE RASPBERRY CHEESECAKE CUPS

Steps:

• Beat cream cheese in medium bowl with mixer until creamy. Gradually add milk, mixing well after each addition.
• Add dry pudding mix; beat 2 min.
• Place raspberries in 10 small dessert glasses; top with cream cheese mixture and chocolate curls.

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.

RASPBERRY CUP CAKES

Steps:

• Line a 12 cup muffin pan with paper cup liners. In a medium bowl, combine graham cracker crumbs, crushed pecans and melted margarine, 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 raspberry puree and mix until well blended. Fold in whipped topping.
• Spoon evenly into baking cups. Freeze for at least 5 hours. When ready to serve, remove paper liners. Invert cakes onto individual serving plates. Drizzle remaining raspberry puree over cakes. Garnish with a few whole raspberries. Serve frozen.

NO-BAKE RASPBERRY CHEESECAKE BARS

Steps:

• Crust
• Line 8-inch or 9-inch square pan with parchment paper, letting ends of paper extend over the sides of pan.
• Combine graham crumbs, butter and 2 Tbsp. sugar.
• Press crust mixture firmly onto the bottom of the pan. Place in the freezer for at least 15 min. Meanwhile, make the Raspberry Cheesecake Filling.
• Raspberry Cheesecake Filling
• Beat whipping cream in medium bowl with mixer on high speed until soft peaks form. Set aside.
• Beat cream cheese, jam, 1/2 cup sugar and vanilla in large bowl with mixer on medium-high speed until smooth. Gently fold in half of the whipped cream with a spatula, then fold in the remaining whipped cream.
• Remove the crust from the freezer, then pour the filling evenly over the crust. Cover and place in the freezer for at least 4 hours or overnight.
• Place dessert in the refrigerator for about 30 min. before serving. When ready to serve, cut dessert into slices and top with fresh raspberries.

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.