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
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