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No Bake Raspberry Lemon Cheesecake

No Bake Raspberry Lemon Cheesecake
Food and lifestyle blogger Dzung Duong is making a delicious dessert that involves no baking that serves six.
No Bake Raspberry Lemon Cheesecake
Course:
Dessert
Cuisine:
American
Seasonal Event:
Summer
Yield:
6 servings
Ingredients

Ingredients for Crust

  • 1 1/2 cups Graham Crumbs
  • 4 tbsps melted butter

Ingredients for 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

Ingredients for Raspberry Sauce

  • 2 tbsp Wholesome Organic Cane Sugar
  • 1 tbsp lemon juice
  • 1 cup fresh raspberries

Ingredients for Toppings

  • Whipped cream
  • fresh lemon wedge
  • raspberry

Directions

  1. 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.
  2. 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.
  3. 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!

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