No Bake Raspberry Cheesecake

"This is a creamy, light, and refreshing no bake cheesecake! Simply omit the lime juice and raspberries to make a "plain" version."
 
Download
photo by a food.com user photo by a food.com user
Ready In:
8hrs 30mins
Ingredients:
11
Yields:
1 cheesecake
Serves:
9
Advertisement

ingredients

Advertisement

directions

  • CRUST.
  • Mix crumbs and butter together and lightly press into 9 inch square baking dish. Refrigerate while making filling.
  • FILLING.
  • Beat cream cheese, marshmallow crème, lime juice, and vanilla with electric mixer until light and fluffy. Gently fold in fresh raspberries and spoon filling over crust.
  • RASPBERRY COULIS.
  • Combine the sugar and water in a medium heavy pot and bring to a boil over high heat. Reduce the heat to medium-low and simmer until the sugar dissolves, about 2 minutes. Add the raspberries and cook, stirring occasionally, until the syrup thickens and reduces by 3/4 in volume, about 5 minutes.
  • Use a flexible rubber spatula to push the raspberries through a fine mesh strainer. Press down to extract as much juice as possible. Continue to press until all that remains is seeds.
  • Stir in lime juice to taste and cool.
  • Spoon the coulis in a plastic bag. Snip small corner of plastic bag and drizzle the coulis over the raspberry cheesecake filling in a zig zag pattern. For a decorative effect, run a knife through coulis, in opposite directions.
  • Any leftover coulis can be refrigerated in an airtight container for up to 3 days.
  • Cover and refrigerate at least 4 hours, but preferably overnight.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

Have any thoughts about this recipe? Share it with the community!
Advertisement

RECIPE SUBMITTED BY

<img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg" border="0" alt="Photobucket">
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes