Jun 27, 2014
How To Make No-Bake Raspberry Cheesecake Pots
Just cream cheese, yogurt, lemon zest, vanilla and a bit of sugar beaten until light and airy, served mounded into cups alternately with macerated raspberries and crushed graham crackers. They’re un-fussy, supremely easy, and patriotic too, with the red and white thing they’ve got going on (Canada’s colours – you could do half blueberries and half raspberries as separate layers to add blue to the mix and make them more American!). Everything can be prepped in advance and refrigerated – but assemble right before serving. Conversely, if you’re feeling spontaneously dessert-y, you can quickly soften cream cheese by cutting into small cubes and spreading out on a piece of plastic wrap – it’ll be good to go in 10-15 minutes. Keeping this short so I can get back to sipping a glass of wine with my mom, sister and aunt. Have a great weekend!
Ingredients
2 ½ cups raspberries ¼ cup granulated sugar ½ cup cream cheese, room temperature 1 cup plain 2% greek yogurt ¼ cup confectioners’ sugar 1 tsp lemon juice ½ tsp finely grated lemon zest (I recommend a microplane), packed ½ tsp pure vanilla extract 1/2 cup crushed graham crackers
Preparation
More Cheesecake Recipes
Dreamy Chocolate Mousse Cheesecake Easy No-Bake Cherry Cheesecake Bars Cherry Cheesecake Popsicles
