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Mini No Bake Strawberry Lemonade Cheesecakes | realmomkitchen.com

Mini No-Bake Raspberry Lemonade Cheesecakes


Ingredients

Scale
  • 1 cup graham cracker crumbs
  • 2 Tbsp sugar
  • 4 Tbsp melted butter
  • 1/2 cup sugar
  • 1 (8 oz) pkg of light cream cheese
  • 3 Tbsp raspberry lemonade concentrate
  • zest of one lemon
  • 1 Tbsp vanilla extract
  • pink or red food coloring (I used 3 drops of pink)
  • 2 1/4 cups of whipping cream
  • 1/3 cup powdered sugar
  • 6 raspberries, optional for garnish

Instructions

  1. Combine the graham cracker crumbs, 2 Tbsp sugar, and melted butter.
  2. Divide the crumbs between 6 (8 oz sized) individual serving dishes such as – mini trifle or dessert dishes, glass custard dishes, etc.
  3. Press the crumbs into the bottom of the dishes using the back side of a spoon. Place crusts in the fridge while you prepare the filling.
  4. In large bowl, beat the 1/2 cup sugar and cream cheese until fluffy. Add the raspberry lemonade concentrate, lemon zest, and vanilla; beat until smooth and well combined.
  5. Add food coloring to get it to a nice pink color. (You want it to be a little on the darker side because it will lighten up when you fold in the whipping cream)
  6. In another bowl, beat the whipped cream and powdered sugar until medium or firm peaks form.
  7. Set aside 1 1/2 cups of the whipped cream for topping the cheesecakes. Cover and refrigerate.
  8. Add 1/3 of the remaining whipped cream to the cream cheese mixture and fold until combined. Add the remaining 2/3 of the whipped cream and fold until blended well.
  9. Remove crusts from the fridge and divide the cream cheese mixture between the 6 dishes using a spoon.
  10. Cover the dishes with plastic wrap and refrigerate for 2 to 8 hours.
  11. Pipe or spoon some of the reserved 1 1/2 cups of whipping cream onto the top of each cheesecake. Top each with a raspberry.

Notes

For extra raspberry flavor divide 1 cup of raspberries between the 6 dishes before adding the cream cheese mixture to it.

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