Posted by If you like cheesecake, you will love these no-bake raspberry cheesecake jars. They are packed with crispy graham cracker layers and a burst of raspberries in every bite.
PREPRATION TIME:
Prep time: 15 minutes
Cooking time: 1 minute
Calories: 165 kcal
INGREDIENTS:
- 2 oz light cream cheese
- 16 oz 0-fat Greek yogurt
- 1 TSP vanilla extract
- 1 TBSP lemon juice
- 1/4 TSP lemon zest
- 1/4 CUP monk fruit or sugar for the filling and 1 TSP to mix with the raspberries
- 6 oz of fresh raspberries
- 2 oz of graham crackers, about 8 squares
DIRECTIONS
- Let the light cream cheese soften. To make the no-bake cheesecake filling, add the light cream cheese, 0-fat Greek yogurt, vanilla, lemon juice, lemon zest, and 1/4 CUP of monk fruit or sugar to a large bowl. Use a hand-held mixer to combine the ingredients until smooth. Or, whisk the ingredients together until smooth.
- Wash and dry the raspberries. In a separate bowl, combine the raspberries, 1 TSP of monk fruit or sugar, and a pinch of lemon zest. Gently mash the raspberries to release the juices.
- Place the graham crackers in a ziplock bag, let the air out of the bag, and seal it. Crush the graham crackers with a rolling pin or the bottom of a cup.
- To assemble the cheesecake, add one spoonful of graham crackers to the bottom of the jar. Next, add a layer of the cheesecake filling. Then, add one spoonful of raspberries. Repeat these steps and equally fill all jars with the ingredients.
- Place the cheesecake jars in the refrigerator with the lids on and let them chill for 4 hours or more. Optional: When you are ready to enjoy them, top them with some light whipped cream.
Nutrition Facts
4 servings per container
Amount Per Serving
- Calories165
- % Daily Value *
- Total Fat 2.8g5%
- Saturated Fat 1g5%
- Cholesterol 9mg3%
- Sodium 165mg7%
- Total Carbohydrate 21.2g8%
- Dietary Fiber 3.2g13%
- Sugars 11.5g
- Protein 13.7g28%
