Citrus Blog Hop: No Bake Lemon Raspberry Cheesecake

Hello Cheesecake...

No- Bake and Cheesecake. Two of my favorite words. This is a perfect dessert for people that do not like to bake or for people that like to make desserts ahead of time. I saw this recipe on Pinterest( of course duh) and it was originally posted on the blog, My Baking Addiction. This recipe could not have been any easier.I added this recipe to Oh Cake's Blog to share the #citrus love!

 My mother in law got us these amazing individual glass ramekins for Christmas and I thought these would be perfect for the recipe. It turns out the blog writer had the same idea and the same ramekins. I used low fat cool whip and cream cheese so this can be a nice low cal dessert. You can add whatever fruits or candy you like to these. Toby does not like raspberries so I made his with nutella. Hello, chocolate and hazelnut. Keep in mind these have to chill in the fridge for a minimum of 2-3 hours so keep that in mind when making them. I also piped the filling into the ramekins to make it easy and minimize mess. The recipe notes that you can make this in a whole pie instead of individual ramekins. There is something about these individual ramekins that makes them so beautiful and dainty. If you got em, use em!

Yield: 6 servings

Ingredients:

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 on 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

Directions:

 

1. In a medium bowl, stir together the graham cracker crumbs and 1 tablespoon of sugar and melted butter. Evenly divide the crumbs between your individual serving dishes and press into the bottoms of the dishes to form a crust layer.
2. 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.
3. 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.

Travel Note: Want to take these somewhere? I fit these in an pyrex dish and it traveled perfectly. I put tin foil on the top and we were good to go.