lemon raspberry cheesecakes
While looking through recipes for my Valentine luncheon this year, I ran across this recipe.
I thought they were adorable and a perfect excuse to use my mini trifle bowls!
*swoon!!*
Many of you know, that over the last 9 months I have been doing a little “change of life style” and have lost a little over 40 pounds. I still have a few pounds to go, but anytime I can have dessert and a little less guilt I am a happy Mama!
I decided to test run this recipe and make it a lightened up version!
I will post the original recipe, as well as what I used to lighten it up a bit.
Let me assure you that even though I had never tried the full fat version, I wasn’t missing anything, they were super yummy!!
They would be perfect for a Valentine Date night in, don’t you think?
Yield: 6 servings
Individual Lemon Raspberry Cheesecakes (no bake)
Guilt Free, no bake, mini, individual Lemon Raspberry Cheesecakes
Prep Time 5 minutes
Total Time 5 minutes
Ingredients
- crust:
- 3/4 cup graham cracker crumbs
- 1 Tablespoon sugar (you could use equal, I used sugar)
- 3 Tablespoons unsalted butter, melted (I used I can't believe it's not butter, light)
- filling:
- 2/3 cup sugar
- zest of 2 lemons
- 1 (8 ounce) package of cream cheese, softened (I used the 1/3 less fat kind)
- 2 teaspoons fresh lemon juice
- 1 teaspoon pure vanilla extract
- 1 (8 ounce) tub of Cool Whip, thawed (I used the fat free)
- 1 cup fresh raspberries, slightly mashed with a fork
Instructions
In a medium bowl stir together the cracker crumbs, sugar and melted butter with a fork.
Divide evenly between 6 miniature trifle bowls, and press in the bottom.
Set aside.
In a mixing bowl mix together the sugar and lemon zest until the sugar becomes moist and fragrant.
Add cream cheese and beat with mixer until it is smooth.
Add lemon juice and vanilla and mix to combine.
With a rubber spatula, gently fold in Cool whip until combined.
Fold in raspberries.
Divide between bowls evenly, using a spoon or you could pipe it in to make a pretty appearance.
Top with fresh raspberries.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 278 Total Fat: 13g Saturated Fat: 7g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 30mg Sodium: 110mg Carbohydrates: 39g Fiber: 2g Sugar: 30g Protein: 2g
Nutrition isn't always accurate.
If the word cheesecake makes your heart go pitter patter, here are some more to take a peek at!
If you make this recipe, I’d love to know! Snap a picture, share the photo on social media with the hashtag #AnAffairFromTheHeart – I’d love to see what you made! – Michaela
Laurie says
Lemon and raspberry go really well together and I really like that these are individual size.