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Recipe of the Month Desserts - No-Bake Raspberry Cheesecake Pots

  • 11/2 packages (8 ounce) cream cheese, at room temperature
  • 3 tablespoons sugar
  • 1 cup heavy cream
  • 1 tablespoon fresh lemon juice
  • Other ingredients:
  • 8 graham crackers, crushed (about 1 cup)
  • 12 ounces fresh raspberries
  • 1/2 cup raspberry jam
  • 8 half-pint jars

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!
Submitted By: Nolan Harris
Fentress Farmers Co-op
Number of Servings: 0
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