raspberry cheesecake
(1 rating)
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This is not your typical cheesecake. Light, fluffy and a different twist on the crust.
(1 rating)
prep time
1 Hr
cook time
1 Hr
Ingredients For raspberry cheesecake
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1 pkgcream cheese
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1 cpowdered sugar
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1regular container extra creamy cool whip
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1/2 tsplemon extract
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1/4 tsplemon zest, grated
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1 boxvanilla wafers
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1 stickbutter
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2 ptraspberries (can also use frozen raspberries)
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1 lgpackage jello (strawberry flavor)
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1 cboiling water
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1/2 ccold water
How To Make raspberry cheesecake
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1Crush vanilla wafers in a food processor or blender until crumbs.
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2Melt butter, add to vanilla wafer crumbs and mix. Press into a 9x13 pan (or 8x8 for a really thick dessert)
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3On medium speed, cream together cream cheese (softened), powdered sugar, lemon extract, lemon zest and Cool Whip until smooth.
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4In separate bowl, add large package of strawberry jello, boiling water, cool water and berries. Let cool and set up until somewhat thick, but not set (you will need to spread/pour it on cream cheese). Frozen berries will help it set up faster.
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5Spread cheese mixture evenly on top of crust.
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6Pour and spread jello/berry mixture on top of cheese. Cover entire cheese mixture to the corners.
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7Chill for about an hour, or until topping has set up until firm and able to slice into.
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8Slice and serve with a sprig of fresh mint on top for presentation.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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