Wednesday, July 12, 2017

No bake Raspberry Lemonade Cheesecake

Super creamy with a refreshing summer taste.  Top it with some tasty fresh raspberries.

Recipe Adapted from: I heart Naptime

Crust:
2 cups graham cracker crumbs (1 individual pkg)
7 TB butter
1/4 cup sugar

Filling:
1 pkg. (8 oz) cream cheese, softened
1 tub cool whip (8 oz), thawed
3 Tbsp. sweetened condensed milk
1/2 container frozen Raspberry Lemonade concentrate (so 6 oz)


Directions:
1. Combine graham cracker crumbs, butter and sugar in a medium sized bowl. Mix until well combined. Press crumbs in the bottom of 6 jars or a 8x8 pan.
2. In a large bowl combine COOL WHIP, frozen raspberry lemonade, cream cheese and sweetened condensed milk. Stir until smooth. Spoon onto graham cracker crust.
3. Refrigerate overnight or Freeze for 3-5 hours. Let thaw 10 minutes before serving.  Top with fresh raspberries before serving.  

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