Perfect treat for the cheesecake & raspberry lovers!
It seems that here we facing the wettest summer ever with waves of heavy thunderstorms, and whether I’m on Facebook, Instagram or Twitter, friends are constantly posting pictures of stormy skies, lightning strikes and storm damages.
That kind of weather is rare here, meteorologists say the amount of rain we’ve had this season is the most many areas have experienced since records began in 1864. Although this month is not yet over, already the record books will have to be re-written. I won’t lie – I start sweating, the very moment when I leave the apartment, and you can imagine how it starts to wear on you after a week or two (especially if, as I hear from friends, the a/c can’t keep up).
But…..I’m crazy and will bake pretty much no matter the weather. I need dessert, even if it means sweating in my kitchen for an hour to make it happen 🙂 If you’re more sane than me though, this Easy Raspberry Cheesecake Bites is for you; it’s completely no bake!
No bake – no additional sweating……
If you love all things cheesecake & raspberry, then you may have a new best friend. It is packed with cream cheese and raspberries with a hint of lemon zest and coated with graham crackers crumbs.
It is truly a dancing in your kitchen kind of dessert. As soon as one bite hits your tongue you will be singing a chorus of the “mmmm mmmm good” variety and twirling and dancing.
- 1⅓ cup fresh raspberries
- 8 oz. cream cheese, softened
- 2 Tbsp powdered or granulated sugar
- 1 tsp lemon zest
- 1 cup cool whip
- ½ cup graham cracker crumbs
- Line a 13" x 9" baking sheet with a parchment paper. Set aside.
- Place the cream cheese in a bowl with the sugar and lemon zest and whip with hand mixer.
- Add in the raspberry and stir to combine, allow the raspberries to break up and incorporate into the cream cheese.
- Add in the cool whip and stir in with a spoon or spatula, until just combined.
- Place in freezer for 2 hours.
- Place graham cracker crumbs into a small bowl.
- Scoop the cheesecake mixture with a small cookie scoop or a tablespoon and roll in cracker crumbs.
- (You may need to go in with your fingers to form them into balls,
- and If you notice the cheesecake mixture becoming too loose to handle, place it in the freezer for couple of minutes to set up again)
- Set on the prepared sheet.
- Refrigerate for couple of hours in freezer until they get frozen.
- When ready to serve, let sit out for 5 minutes at room temperature to desired firmness.
- Serve and enjoy!
- Refrigerate leftover bites in a ziploc bag or an air tight container.
Those cheesecake bit’s look wonderful, I will try them soon.
These look AMAZING!! Can’t wait to try them!!
About to bathe them in the graham cracker dust. Lol.
This looks so good! I love the color. Pinning.
Just found your site through Pinterest. Those Cheesecake bites look absolutely yummy.
Where I live you can´t get cool whip. Will ordinary whipped cream work as well?
Who needs Cool Whip? Chemically tasting with a greasy texture, I substitute real whipped cream in every recipe with great results.
Can strawberries work as well?
Hi Karen
I’ve honestly never tried this with strawberries, It seems as an interesting idea and I don’t see why it wouldn’t work!
Omg I just doubled the batch .. there in the freezer now so excited to try theses ..thank you
The cheesecake mixture taste really good! But I’m not too sure what happened, I can’t seem to form them into balls without it getting all over my hands and not keeping form. I froze the cream cheese mixture over night, even, because it never firmed up when I tried a couple times prior (each time I waited 2 hours with them in freezer). I followed the recipe exactly, so I have no idea what’s up. I’ll probably just make it into a desert, put the bowl with mixture in fridge and mix in with the graham cracker crumbs. It taste good! I just don’t know why they won’t form into balls without being mush. Its very similar to trying to shape ice cream into balls. It melts so quickly and at its firmest it was still very difficult because it being frozen separates a lot easier and by the time you get it formed, its melted like it was just refrigerated. I’m not aiming for a perfect shaped ball, either. Just enough to where it can be rolled in cracker crumbs, so basically just roughly rounded. I’m probably just doing it wrong, but its got me stuck! I hope others have better luck. Other than forming into balls though, it does taste really good!
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Would cherries work with this recipe?
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