Recipe of Any-night-of-the-week No Bake Raspberry-Lemon Cheesecake

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The ingredients needed to make No Bake Raspberry-Lemon Cheesecake:

1. Get graham cracker crumbs
2. Take sugar
3. Make ready unsalted butter, melted
4. Get sugar
5. Take Zest of 2 lemons
6. Take cream cheese, softened
7. Take fresh lemon juice
8. Get vanilla extract
9. Take whipped cream
10. Take fresh raspberries, slightly mashed with a fork

Made with a simple crushed biscuit (cookie) base, the cheesecake layer is made with cream cheese and cream swirled with lemon curd. Next beat in the yoghurt then the eggs one at a time. Finally beat in the lemon zest, lemon juice and flour. Fold through two thirds of the raspberries crushing them very slightly so they start to bleed into the.

Steps to make No Bake Raspberry-Lemon Cheesecake:

1. In a medium bowl, stir together the graham cracker crumbs and 1 tablespoon of sugar and melted butter.
2. Evenly divide the crumbs between your individual serving dishes and press into the bottoms of the dishes to form a crust layer.
3. Using electric mixer, mix together the sugar and lemon zest until the sugar becomes moist and fragrant.
4. Add cream cheese, mixer until smooth. Add lemon juice and vanilla mixing to combine.
5. Add the whipped cream and continue mixing until the mixture thickened.
6. Using rubber spatula, fold in the raspberries.
7. Evenly pipe or spoon the filling into individual serving dishes.
8. Cover with plastic wrap and refrigerate for at least 2 hours before serving.
9. If desired, garnish with fresh raspberry and a sprig of fresh mint.

Finally beat in the lemon zest, lemon juice and flour. Fold through two thirds of the raspberries crushing them very slightly so they start to bleed into the. Pour over the fresh raspberries, tossing to combine. These Lemon Raspberry No-Bake Cheesecake Cups are the perfect summer dessert! I made these yummy cheesecake cups in pretty, glass jelly jars, which would be lovely for a summer luncheon, or shower.

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