Cheesecake. I love it and I’ve decided that I don’t make it often enough, I’m not quite sure why. Oh yeah, probably because I would eat the entire thing. Anyone else love cheesecake as much as I do? I love them all! Baked or not baked are both perfectly ok in my world. I don’t discriminate when it comes to cheesecake. I know there might be some who aren’t fans of the no-bake cheesecakes, but I think this one might convert you.
This No-Bake Raspberry Cheesecake was the latest cheesecake to pass by my lips. Holy moly is it delicious! My cute friend Pat brought it to a dinner at my house a couple weeks ago and I immediately fell in love. I made five days later and took it to some friends for dinner. It was a hit.
It’s light, refreshing, creamy and light and really so simple to make. You can top it with fresh raspberries rather than raspberry pie filling if you’d like, you’re call . . . you choose. This really is the perfect dessert to end any meal so you should go make it :).Print
- 1 package ((3 oz) lemon Jello)
- 1 cup water
- 1 cup evaporated milk (, whipped until “frothy”)
- 1 8- oz package cream cheese
- 1 cup sugar
- 2 teaspoons lemon juice
- 3 cups graham cracker crumbs
- 1/2 cup sugar
- 2/3 cup butter (, melted)
- 1 can raspberry pie filling
- Whipped cream (, optional)
- Dissolve Jello in hot water, cool and blend in whipped evaporated milk. Set aside.
- Beat softened cream cheese, 1 cup sugar and lemon juice together. Mix until smooth. Gently fold the gelatin mixture into the cream cheese mixture.
- Combine graham cracker crumbs, 1/2 cup sugar and melted butter. Reserve 1 cup of graham cracker crumb mixture and set aside.
- Place remaining crumbs on bottom of a lightly buttered 9×13 pan and press down.
- Evenly pour cheesecake mixture on top and sprinkle with remaining crumbs.
- Chill at least 3 hours or overnight.
- Cut into squares and serve with a spoonful of raspberry pie filling.
Recipe Source: Adapted from Christmas Recipes from the Lion House
I linked up at Buns in My Oven