I whipped these up as an experiment and was really impressed with how good they are! Luxuriously creamy, fluffy and cool, perfectly tangy and great flavour.
How To Make No-Bake Raspberry Cheesecake Pots
Just cream cheese, yogurt, lemon zest, vanilla and a bit of sugar beaten until light and airy, served mounded into cups alternately with macerated raspberries and crushed graham crackers.
They’re un-fussy, supremely easy, and patriotic too, with the red and white thing they’ve got going on (Canada’s colours – you could do half blueberries and half raspberries as separate layers to add blue to the mix and make them more American!).
Everything can be prepped in advance and refrigerated – but assemble right before serving.
Conversely, if you’re feeling spontaneously dessert-y, you can quickly soften cream cheese by cutting into small cubes and spreading out on a piece of plastic wrap – it’ll be good to go in 10-15 minutes.
Keeping this short so I can get back to sipping a glass of wine with my mom, sister and aunt.
Have a great weekend!
- 2 ½ cups raspberries
- ¼ cup granulated sugar
- ½ cup cream cheese, room temperature
- 1 cup plain 2% greek yogurt
- ¼ cup confectioners’ sugar
- 1 tsp lemon juice
- ½ tsp finely grated lemon zest (I recommend a microplane), packed
- ½ tsp pure vanilla extract
- 1/2 cup crushed graham crackers
- Combine raspberries and granulated sugar in a medium bowl and let stand 30 minutes. Chill until ready to serve.
- Add cream cheese, yogurt, confectioners’ sugar, lemon juice, zest and vanilla to the bowl of a standing mixer and beat on medium-high speed until smooth and fluffy, about a minute. Chill until ready to serve.
- Place 1 1/2 tablespoons crushed graham crackers in the bottom of each of 4 glasses. Top with a dollop of cream cheese. Divide raspberries among cups, then top with remaining cream cheese mixture. Finish by sprinkling tops with remaining crushed graham cracker crumbs.