Ahem, as I was saying, Jamie over at My Baking Addiction nailed it with this one. The raspberries are perfect for Spring, the light whipped filling doesn't put you over the edge after a big holiday meal, and the fact that you can spend more time with your family and less time in the kitchen is never a bad thing. (well, with most families... for sure with mine!)
No Bake Raspberry-Lemon Cheesecake
6 servings
For the Crust:
3/4 cup graham cracker crumbs
1 tablespoon sugar
3 tablespoons unsalted butter, melted
For the Filling:
2/3 cup sugar
zest of 2 lemons
1 (8 ounce) package cream cheese, softened
2 teaspoons fresh lemon juice
1 teaspoon pure vanilla extract
1 (8 ounce) tub frozen whipped topping, thawed
1 cup fresh raspberries, slightly mashed with a fork
In a medium bowl, stir together the graham cracker crumbs and 1 tablespoon of sugar and melted butter. Evenly divide the crumbs between individual serving dishes and press into the bottoms of the dishes to form a crust layer.
In a large bowl, mix together the sugar and lemon zest until the sugar becomes moist and fragrant. Add cream cheese and beat with an electric mixer until smooth. Add lemon juice and vanilla, mixing to combine. Using a rubber spatula, fold in the whipped topping until well blended, then fold in the raspberries.
Evenly pipe or spoon the filling into individual serving dishes. Cover with plastic wrap and refrigerate for at least 2 hours before serving. If desired, garnish with fresh raspberries and a sprig of fresh mint.
Taylor's Notes:
It's as easy and delicious as it sounds. And you know, probably pretty easy on the figure, too, if you use light whipped cream and third-less-fat cream cheese like I did... and only eat one serving, which isn't as easy. I won't judge if you don't.
Enjoy!
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