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.
More Cheesecake Recipes
Last Updated on June 27, 2014 by Jennifer Pallian BSc, RD