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I think I’ve retyped the intro to this post at least 8 times now. I just can’t decide on how to start it because I am soo excited about it. By now, those of you who are loyal followers of Num’s are starting to get to know Jodie and I (and our food quirks) pretty well.
And those of you who are long time Num’s fans know my obsession with Raspberries. I LOVE, LOVE, LOVE them. I love them so much I tend to stock up in the summer so I can freeze them and enjoy the all year round. In the 9 months of blogging, I have posted 9 raspberry recipes. This makes number 10. I’d say that’s a pretty good confirmation of my love of all things Raspberry. Oh and just so you know, I have at least 2 or 3 that I haven’t even posted yet. I may have an addiction.
A few of my favorite raspberry recipes include: Raspberry Limeade Cake, Lemon-Raspberry Mousse, Homemade Raspberry Butter, Raspberry Bars and Raspberry Mousse Pie. Really to get a good look at them all, search our site for Raspberry and they’ll all pop up! Mmm. Mmm. Good!
This recipe, like the others, is divine. But dare I say, in the top 3 of my all time favorite raspberry recipes I’ve made thus far?! Why yes, yes I do dare. Really, you’ll love it too. And if you hurry, stores here in MN are still selling Raspberries so it is not too late in the season to make!
No Bake Raspberry-Lemon Cheesecake
Ingredients
- 3/4 cup graham cracker crumbs
- 3 tablespoons unsalted butter, melted
- 2/3 cup sugar + 1 Tablespoon sugar, divided
- zest of 2 lemons
- 1 (8 ounce) package cream cheese, softened
- 2 teaspoons fresh lemon juice
- 1 teaspoon pure vanilla extract
- 1 (8 ounce) tub frozen whipped topping, thawed
- 1 cup fresh raspberries, slightly mashed with a fork
Instructions
In a medium bowl, stir together the graham cracker crumbs and 1 tablespoon of sugar and melted butter.
Evenly divide the crumbs between 6 individual serving dishes and press into the bottoms of the dishes to form a crust layer.
In a large bowl, mix together the sugar and lemon zest until the sugar becomes moist and fragrant.
Add cream cheese and beat with an electric mixer until smooth.
Add lemon juice and vanilla mixing to combine.
Using a rubber spatula, fold in the whipped topping until well blended, then fold in the raspberries.
Evenly pipe or spoon the filling into individual serving dishes over the graham cracker crust.
Cover with plastic wrap and refrigerate for at least 2 hours before serving.
If desired, garnish with fresh raspberries and lemon zest.
Michelle @ A Dish of Daily Life
Thursday 18th of September 2014
Delicious! I love cheesecake!! It's one of those desserts that is very hard for me to turn down. :)