Daredevil's Delish Desserts
May 17, 2020 15:54:44 #
I'm a guy with a sweet tooth, and I am also incredibly lazy. Here's a super easy and tasty recipe! Let me know how it turns out for ya if you make it!
NO-BAKE RASPBERRY CHEESECAKE BITES
No bake raspberry cheesecake bars are the perfect treat to fix your sugar craving. The creamy raspberry swirl cheesecake and buttery graham c*****r crust is delicious!
Course: Dessert
Prep Time: 10 minutes
Resting Time: 1 hour 10 minutes
Total Time: 1 hour 20 minutes
INGREDIENTS
GRAHAM C*****R CRUST" 9 graham c*****r sheets 157 g
1/4 cup (32 g) confectioners' sugar
1/2 cup (113 g or 1 stick) unsalted butter, room temperature
1/2 teaspoon kosher salt
CHEESECAKE LAYER: 16 ounces (170 g) cream cheese, room temperature
1 cup (125 g) confectioners' sugar
2 tablespoons fresh lemon juice
1 tablespoon lemon zest
1/2 teaspoon vanilla extract
1/2 teaspoon kosher salt
RASPBERRY SWIRL:
1/2 cup (60 g) fresh raspberries
2 tablespoons granulated sugar
INSTRUCTIONS:
GRAHAM C*****R CRUST:
In a plastic bag, crush the graham c*****rs finely with the back of a large pot or pan. ?In a large bowl, combine graham c*****rs, 1/4 cup confectioners’ sugar, salt, and melted butter, stirring until the mixture is the texture of wet sand. Dump the graham c*****r mixture into a 8×8 baking dish lined with parchment paper. Press the mixture down with your hands to create an even layer. Freeze for 10 minutes.
RASPBERRY CHEESECAKE
In a food processor or blender, puree the raspberries until smooth. Press through a fine mesh strainer, discarding any seeds and pulp that remain. Stir in the sugar. Set aside and make the cheesecake mixture.
In a separate bowl, combine cream cheese, confectioner’s sugar, lemon juice, lemon zest and vanilla, stirring until smooth. Spread the cream cheese mixture evenly on top of the graham c*****r crust.
Dollop spoonfuls of the raspberry puree on top of the unbaked cheesecake. Use a skewer or knife to make swirls. Freeze uncovered for one hour.
T***sfer the frozen cheesecake onto a cutting board, peeling away the parchment paper. With a sharp knife, slice 1-inch-wide strips horizontally, then vertically, creating little cheesecake bars. Store in an airtight container in the fridge (or freezer) and serve cold.
NOTES
Store cheesecake bars in an airtight container in the fridge for 3 days or freezer for 2 weeks. Serve cold.
NO-BAKE RASPBERRY CHEESECAKE BITES
No bake raspberry cheesecake bars are the perfect treat to fix your sugar craving. The creamy raspberry swirl cheesecake and buttery graham c*****r crust is delicious!
Course: Dessert
Prep Time: 10 minutes
Resting Time: 1 hour 10 minutes
Total Time: 1 hour 20 minutes
INGREDIENTS
GRAHAM C*****R CRUST" 9 graham c*****r sheets 157 g
1/4 cup (32 g) confectioners' sugar
1/2 cup (113 g or 1 stick) unsalted butter, room temperature
1/2 teaspoon kosher salt
CHEESECAKE LAYER: 16 ounces (170 g) cream cheese, room temperature
1 cup (125 g) confectioners' sugar
2 tablespoons fresh lemon juice
1 tablespoon lemon zest
1/2 teaspoon vanilla extract
1/2 teaspoon kosher salt
RASPBERRY SWIRL:
1/2 cup (60 g) fresh raspberries
2 tablespoons granulated sugar
INSTRUCTIONS:
GRAHAM C*****R CRUST:
In a plastic bag, crush the graham c*****rs finely with the back of a large pot or pan. ?In a large bowl, combine graham c*****rs, 1/4 cup confectioners’ sugar, salt, and melted butter, stirring until the mixture is the texture of wet sand. Dump the graham c*****r mixture into a 8×8 baking dish lined with parchment paper. Press the mixture down with your hands to create an even layer. Freeze for 10 minutes.
RASPBERRY CHEESECAKE
In a food processor or blender, puree the raspberries until smooth. Press through a fine mesh strainer, discarding any seeds and pulp that remain. Stir in the sugar. Set aside and make the cheesecake mixture.
In a separate bowl, combine cream cheese, confectioner’s sugar, lemon juice, lemon zest and vanilla, stirring until smooth. Spread the cream cheese mixture evenly on top of the graham c*****r crust.
Dollop spoonfuls of the raspberry puree on top of the unbaked cheesecake. Use a skewer or knife to make swirls. Freeze uncovered for one hour.
T***sfer the frozen cheesecake onto a cutting board, peeling away the parchment paper. With a sharp knife, slice 1-inch-wide strips horizontally, then vertically, creating little cheesecake bars. Store in an airtight container in the fridge (or freezer) and serve cold.
NOTES
Store cheesecake bars in an airtight container in the fridge for 3 days or freezer for 2 weeks. Serve cold.
May 17, 2020 17:44:09 #
Daredevil wrote:
I'm a guy with a sweet tooth, and I am also incred... (show quote)
Looks good I'm on a diat but a few won't hurt right
May 17, 2020 17:45:05 #
Lonewolf wrote:
Looks good I'm on a diat but a few won't hurt right
That's exactly right.
1 or 2 or 10 or 12 won't hurt
May 18, 2020 13:46:39 #
if i had a kitchen I'd be whippin up a batch of them right now...oh well plan B.... head to the bakery
May 18, 2020 14:00:51 #
elledee wrote:
if i had a kitchen I'd be whippin up a batch of them right now...oh well plan B.... head to the bakery
Usually just as good
May 18, 2020 15:28:47 #
May 18, 2020 15:39:30 #
Mike Easterday wrote:
Sounds good!!!
Y know what, if I get the time to make em I'll report back to ya!
May 18, 2020 22:53:32 #
Lonewolf wrote:
Looks good I'm on a diat but a few won't hurt right
Do u have the c***d20 20 pounds gained in shelter!!!
May 18, 2020 23:00:55 #
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