No Bake Raspberry Lemon Cheesecake
Course:
Dessert
Cuisine:
American
Seasonal Event:
Summer
Yield:
6 servings
INGREDIENTS:
Crust
- 1 1/2 cups Graham Crumbs
- 4 tbsps melted butter
Lemon Cheesecake Filling
- 16 oz cream cheese, room temp
- 1/2 cup sour cream
- 1 tbsp milk
- 1 tsp vanilla extract
- 1 cup Wholesome Organic Powdered Sugar
- lemon zest
- 1 tbsp lemon juice
Raspberry Sauce
- 2 tbsp Wholesome Organic Cane Sugar
- 1 tbsp lemon juice
- 1 cup fresh raspberries
Toppings
- Whipped cream
- fresh lemon wedge
- raspberry
DIRECTIONS:
- To make lemon cheesecake filling: In a bowl, add cream cheese, sour cream, milk, and vanilla extract. Mix on high with hand mixer until smooth. Add powdered sugar, lemon zest, and lemon juice and mix again. Scrape down bowl, then add to a piping bag.
- To make raspberry sauce: In a medium sauce pan, add sugar, lemon juice, and fresh raspberries. Mix together and cook on medium heat until raspberries releases juice and sauce thickens. Remove from heat and let it cool completely.
- To assemble: In a 4 oz mason jar, add 2-3 tbsps of graham crust mixture and tamp down. Then, pipe in the cheesecake mixture. Shake the jar to flatten out cheesecake mixture. Add spoonful of raspberry sauce, top with whipped cream, lemon wedge and raspberry. Enjoy!