Would You Eat No Bake Mini Lemon Raspberry Cheesecakes?
Ingredients:
– 1 cup heavy whipping cream
– 1 cup raspberry preserves
– 1 teaspoon vanilla extract
– 2 tablespoons lemon juice
– 1 cup graham cracker crumbs
– 1 teaspoon lemon zest
– 2 tablespoons sugar
– 16 oz cream cheese, softened
– Fresh raspberries and lemon twists for garnish
– 1/2 cup melted butter
– 1/2 cup sugar
Instructions:
1. In a medium bowl, mix together graham cracker crumbs, melted butter, and 2 tablespoons of sugar until combined well. Press this mixture into the bottoms of mini cheesecake molds or muffin tins to form the crust. Place in the refrigerator for 15 minutes to set.
2. In a large bowl, beat the softened cream cheese until its nice and smooth. Add in 1/2 cup of sugar, vanilla extract, lemon zest, and lemon juice. Mix everything together until its fully blended.
3. In a separate bowl, whip the heavy cream until it forms stiff peaks. Gently fold the whipped cream into the cream cheese mixture, making sure not to deflate the whipped cream.
4. Spoon the creamy mixture onto the chilled crusts, carefully smoothing the tops with a spatula to make them look nice.
5. Chill the cheesecakes in the refrigerator for at least 4 hours, or until theyre fully set.
6. Once set, spread a generous layer of raspberry preserves on top of each cheesecake.
7. Finish off with a garnish of fresh raspberries and lovely lemon twists before serving your delicious mini cheescakes.
Nutritional Information:
Each mini cheesecake has approximately 320 calories, with a good balance of protein and fat, making it a delightful treat!
Time: Preparation time: 25 minutes Chill time: 4 hours
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