No Bake Raspberry Lemonade Cheesecakes
Raspberry Lemonade in a no bake cheesecake form, complete with a no bake crust and a delicious lemon sugar topping.
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Ingredients
- Inspired and minimally adapted by the Raspberry Lemon Cheesecakes from My Baking Addiction
Crust
- 1 C Graham Cracker Crumbs
- 2 Tbsp sugar
- 1/4 C butter melted
Raspberry Lemonade Filling
- 2/3 C sugar
- zest of 2 medium lemons
- 1 8 oz package cream cheese softened
- 3 tsp freshly squeezed lemon juice
- 1 tsp vanilla bean paste I prefer this over vanilla extract
- 1 C plus 2 Tbsp thawed frozen whipped topping
- 1 1/4 C fresh raspberries slightly mashed
Topping
- 1/4 C Graham Cracker Crumbs
- 1/4 C Sugar
- Zest of 1/2 a lemon
- Fresh Raspberries
Instructions
For the Crust
- In a medium bowl, mix together the graham cracker crumbs, sugar and butter.
- Divide this evenly between your serving dishes and press to form a crust.
For the Filling
- In a large bowl, mix the sugar and lemon zest until the sugar is fragrant and the zest is fully incorporated.
- Add in cream cheese and vanilla, beat until smooth.
- Add in the lemon zest and mix on medium-low until combined.
- Turn off the mixer and use a spatula to fold the whipped topping into the mixture, once the whipped topping is fully incorporated -- fold in the mashed raspberries.
- Divide the filling among the serving dishes using a spoon, a piping bag or whatever means works best for you.
- Cover with saran wrap and refrigerate for 2 hours to overnight.
For Topping
- Blend together the sugar and lemon zest
- Prior to serving, sprinkle the lemon sugar and graham cracker crumbs over each cheesecake.
- Top with fresh raspberries
Servings: 6 - 7 servings