Filed under DessertsIngredients
3/4 cup graham cracker crumbs
2 teaspoons sugar
3 tablespoons unsalted butter, melted
2/3 cup sugar
Zest of 1 lemon
1 (8 oz.) package cream cheese, softened
2 teaspoons lemon juice
1 teaspoon vanilla
1 (8 oz.) tub frozen whipped topping, thawed
1 cup fresh raspberries, slightly mashed
In a medium bowl, stir together the graham cracker crumbs, 2 teaspoons of sugar and melted butter. Divide the crumbs evenly 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. Add the cream cheese and beat with an electric mixer until smooth. Stir in the lemon juice and vanilla. Fold in the whipped topping until well blended, then fold in the raspberries. Spoon the filling into individual serving dishes. Cover and refrigerate for at least 2 hours before serving. Garnish with additional whipped topping and fresh raspberries. Makes 6-10 servings, depending on the size of your dishes.
These no-bake cheesecakes are so simple to make, and in individual serving dishes, they make for a great presentation and are just the right size. I can make about ten in my little mason jars, and 6 or 8 in my larger parfait glasses. The filling can also be poured into a graham cracker pie crust and chilled for several hours before slicing and serving. I love the raspberry and lemon, but feel free to experiment with other fruit combinations.
Who Dished It Up First
Adapted from My Baking Addiction