Individual Lemon Raspberry Cheesecakes (no bake)

5 from 1 vote

Guilt Free, no bake, mini, individual Lemon Raspberry Cheesecakes

Prep Time5

Total Time5

Cuisine: American

Keyword: Individual Lemon Raspberry Cheesecakes (no bake)

Servings: servings

Calories: 278kcal

Author: An Affair From the Heart

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

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.