Raspberry Cheesecakes

Raspberry Cheesecakes

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No-bake frozen individual raspberry cheesecakes with a graham cracker crust

These cheesecakes are the perfect dessert when craving something sweet and fruity. I used raspberries, but you can choose any fruit you'd like. Strawberries are my second favorite option! I like making individual cheesecakes in silicone molds because they're easier, and of course, cute. But, you can also use greased muffin tins, mason jars, or a baking pan (9-inch square pan works well).

Ingredients:

Makes about 6 individual cheesecakes

  • 12 graham crackers
  • 1/2 cup coconut oil, melted
  • 1 8 oz package cream cheese
  • 1 cup powdered sugar
  • 1/4 cup milk
  • 3 teaspoons vanilla extract
  • 1 cup fresh raspberries (or your choice of fruit!)

Directions:

  1. Crush graham crackers in a blender.
  2. Add the coconut oil and blend to combine. (Save some of the graham cracker mixture to sprinkle on top)
  3. Press crust mixture into silicone molds. If using muffin tins or mason jars, be sure to grease with coconut oil or line with parchment paper.
  4. Freeze for 15 minutes.
  5. Meanwhile, beat the cream cheese, sugar, milk and vanilla until smooth, about a couple minutes.
  6. In a small bowl, crush raspberries, then fold them into cheesecake mixture.
  7. Scoop the cheesecake mixture on top of the crust.
  8. Sprinkle with leftover graham cracker mixture.
  9. Freeze for about 4 hours.
  10. They're best when you let them sit for a couple minutes, to soften, before digging in.

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