No-Bake Raspberry Cheesecakes
Pane-Bistecca
No-bake raspberry cheesecake, a delicious dessert that’s easy to make! Dessert is a treat, but I don’t always have enough time to make it. That’s why I’m always on the lookout for quick desserts.
This recipe is an experiment that has really paid off. It’s quick to make, doesn’t require baking, and can be “conjured up” in just a few minutes.
This means that if you have surprise visitors and you have these few ingredients or similar ones at home, you can quickly whip up a delicious dessert. I serve it in small jam jars… why not? You can also make the cream with frozen berries, but they must be well drained.
This recipe is an experiment that has really paid off. It’s quick to make, doesn’t require baking, and can be “conjured up” in just a few minutes.
This means that if you have surprise visitors and you have these few ingredients or similar ones at home, you can quickly whip up a delicious dessert. I serve it in small jam jars… why not? You can also make the cream with frozen berries, but they must be well drained.
Ingredients
Crust
200 g Whole Wheat Cookies
4 tbsp Butter, melted
250 g Cream Cheese
100 g Sour Cream
2 tbsp Sugar
1 Lemon, the Zest
1/2 Lemon, the Juice
1 tsp Vanilla Extract
100 g Raspberries
50 g Raspberries
fresh Thyme
Filling
Decoration
Instructions
1
Step 1
Crush the whole wheat cookies and mix well with the melted butter. Now fill this mixture into the jars and press down firmly with the end of a knife handle.
2
Step 2
Mix the ingredients for the filling well. I used a food processor so that some of the raspberries were crushed. Fill a piping bag with the filling and pipe it into the jars.
3
Step 3
Leave to set in the refrigerator for at least 1 hour (preferably longer). Decorate the jars with the remaining raspberries and fresh thyme and serve.
Notes
More Dessert Creams
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