I have been married to a wonderful Christian man since 1976. The Lord has blessed us with two daughters and two sons. I consider each day the Lord gives me on the earth yet another chance to serve Him.

Monday, May 12, 2014

No Bake Raspberry Lemon Mini Cheesecake

If you like lemon flavor & you like cheesecake, you are going to love this.  Very easy to make.  It's only time consuming, because it needs to be refrigerated for at least 3 hours.   The little bit of raspberry sauce on top, makes it irresistible.





NO BAKE RASPBERRY LEMON Mini CHEESECAKE
(30 mini cheesecakes)

Ingredients:
*1 pint fresh raspberries
*1/4 cup granulated sugar
*2 tablespoon fresh squeezed orange juice
*2 tablespoon cornstarch
*1 cup very cold wateru*20 sheets graham crackers (2 cups)
*3/4 cups butter, melted
*2 tablespoon granulated sugar
*2 (8 ounce) packages cream cheese, softened
*1 (14 ounce) can sweetened condensed milk
*1/4 cup fresh squeezed lemon juice
*1 teaspoon pure vanilla extract
*1 (8 ounce) container cool whip, thawed


Directions:
~In a medium saucepan, combine raspberries, 1/4 cup granulated sugar and orange juice.
~In a small bowl, whisk cornstarch and water until smooth.
~Add mixture to saucepan and bring mixture to a boil.
~Turn down stove to a simmer and simmer mixture for 4-6 minutes, stirring continuously until it starts to thicken.
~Puree sauce with a blender until smooth.
~Strain through cheesecloth or a sieve to remove seeds.
~Allow to cool and refrigerate until ready to use.
~Fill cupcakes pans with paper liners.
~Place graham cracker into a large resealable plastic bag.
~Crush with rolling pin or meat mallet until you have very fine crumbs or use a food processor.
~In a medium bowl, mix graham crackers crumbs, melted butter and 2 tablespoons sugar together.
~Press crumb mixture into the bottom of the paper liners.
~Chill in freezer for 15 minutes.
~In a mixer bowl, beat the cream cheese until smooth.
~Beat in sweetened condensed milk, scraping the sides of the bowl.
~Beat in lemon juice & vanilla until well mixed.
~Gently fold in cool whip.
~Pour filling into liners to the top.
~Cover with plastic wrap and refrigerate for at least 3 hours.
~Remove from cupcake pans & spoon raspberry sauce over the cheesecakes.

Variation:
`Make in a 9-inch springfoam pan









No comments: