EASY RASPBERRY CHEESECAKE BITES RECIPE - (4.6/5)
Provided by á-160091
Number Of Ingredients 6
Steps:
- Line a 13" x 9" baking sheet with a parchment paper. Set aside. Place the cream cheese in a bowl with the sugar and lemon zest and whip with hand mixer. Add in the raspberries and stir to combine, allow the raspberries to break up and incorporate into the cream cheese. Add in the cool whip and stir in with a spoon or spatula, until just combined. Place in freezer for 2 hours. Place graham cracker crumbs into a small bowl. Scoop the cheesecake mixture with a small cookie scoop or a tablespoon and roll in cracker crumbs.(You may need to go in with your fingers to form them into balls.) Set on the prepared cookie sheet. If you notice the cheesecake mixture becoming too loose to handle, place it in the freezer for couple of minutes to set up again) Refrigerate for couple of hours in freezer until they get frozen. When ready to serve, let sit out for 5 minutes at room temperature to desired firmness. Serve and enjoy! Refrigerate leftover bites in a ziploc bag or an air tight container.
NO-BAKE RASPBERRY CHEESECAKE
Customise our raspberry cheesecake by adding white chocolate, yogurt or mascarpone, or, for a richer base, swap the digestive biscuits for shortbread
Provided by Samuel Goldsmith
Categories Dessert
Time 30m
Number Of Ingredients 8
Steps:
- Blitz the biscuits in a food processor or tip into a food bag and bash to fine crumbs using a rolling pin. Transfer to a bowl and stir in the melted butter until the mixture looks like damp sand. Tip the buttery crumbs into a 20cm springform tin and press into the base using the back of a spoon until you have a smooth, even layer. Chill until needed.
- Tip the soft cheese, sugar, vanilla, and cream into a bowl and beat using an electric whisk until thick and creamy. Fold in about two-thirds of the raspberries, pressing the berries lightly against the side of the bowl as you do to squeeze out some of their juices and lightly ripple the cream.
- Scrape the cheesecake mixture over the chilled base and smooth the top with a spatula. Chill for at least 6 hrs, or preferably overnight. Can be made up to two days ahead and chilled. To serve, carefully remove from the tin, scatter with the remaining raspberries and dust with icing sugar, if using.
Nutrition Facts : Calories 459 calories, Fat 36 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 17 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.79 milligram of sodium
IMPOSSIBLY EASY RASPBERRY SWIRL CHEESECAKE
A wonderful cheesecake made using Original Bisquick® mix and raspberries - this dessert is sure to please!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 5h45m
Yield 8
Number Of Ingredients 8
Steps:
- Heat oven to 325°F. Spray bottom only of 9-inch glass pie plate with cooking spray. In blender, place milk, vanilla, eggs, 3/4 cup sugar and the Bisquick mix. Cover; blend on high speed 15 seconds. Add cream cheese. Cover; blend 2 minutes. Pour into pie plate.
- In same blender, place 1/2 cup of the raspberries and 2 tablespoons sugar. Cover; blend on high speed 15 to 20 seconds or until smooth. Drop blended raspberry sauce by teaspoonfuls on top of cream cheese mixture. With a wooden skewer or toothpick, swirl sauce into cream cheese mixture.
- Bake 28 to 32 minutes or until about 2 inches of edge of pie is set while center is still soft and wiggles slightly. Cool completely at room temperature, about 1 hour.
- Refrigerate at least 4 hours. Garnish with remaining 1/2 cup raspberries. Store in refrigerator.
Nutrition Facts : Calories 340, Carbohydrate 28 g, Cholesterol 115 mg, Fat 3 1/2, Fiber 1 g, Protein 7 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 230 mg, Sugar 24 g, TransFat 1/2 g
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- In a large bowl or mixer, cream together cream cheese, sugar and vanilla extract until smooth, then mix in raspberries until broken down and incorporated, yet still a little chunky.
- Fold in cool whip with a rubber spatula until just combined, then freeze for 1 1/2-2 hours, or until firm.
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