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Recipe of the Month
Desserts -
No-Bake Raspberry Cheesecake Pots
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| INGREDIENTS |
- 11/2 packages (8 ounce) cream cheese, at room temperature
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3 tablespoons sugar
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1 cup heavy cream
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1 tablespoon fresh lemon juice
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Other ingredients:
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8 graham crackers, crushed (about 1 cup)
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12 ounces fresh raspberries
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1/2 cup raspberry jam
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8 half-pint jars
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| INSTRUCTIONS |
| Blend cream cheese and sugar using an electric mixer until smooth. Reduce speed to low and gradually add the heavy cream. Beat until stiff peaks form, about 2 minutes, then add lemon juice, mixing well. Spoon crushed graham crackers into jars, alternately with cheesecake filling, fresh raspberries, and raspberry jam. Refrigerate for at least 2 hours before serving. Makes 8 servings. Delicious! |
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