No-Bake Mini Raspberry-Lemon Cheesecakes
Prep: 25 minutes plus freezing • Serves: 24
PICS nonstick cooking spray
3/4 cup graham cracker crumbs
2 tablespoons PICS light brown sugar
2 tablespoons PICS unsalted butter, melted
1 package (8 ounces) PICS cream cheese, softened
1/2 cup plus 2 tablespoons PICS powdered sugar
3/4 cup PICS heavy cream
1 tablespoon fresh lemon juice
1 teaspoon PICS vanilla extract
1/2 teaspoon lemon zest
1/2 cup seedless raspberry preserves
1.Line 24-cup mini muffin pan with baking cups; if using paper cups, spray with cooking spray. In medium bowl, stir graham cracker crumbs, brown sugar and butter. Press graham cracker mixture into bottom of baking cups; freeze 10 minutes.
2.In large bowl, with mixer on medium speed, beat cream cheese and 1/2 cup powdered sugar 2 minutes or until incorporated. Add 1/4 cup heavy cream, lemon juice, vanilla extract and lemon zest; beat on medium-high speed 2 minutes or until light and fluffy. Divide cream cheese mixture into prepared cups. Add 1 teaspoon preserves to each cup; with wooden skewer or toothpick, swirl preserves into cream cheese mixture to create marbled effect. Freeze cheesecakes at least 2 hours or up to overnight. Makes 24 cheesecakes.
3.In medium bowl, with mixer on medium-high speed, beat remaining 2 tablespoons powdered sugar and 1/2 cup heavy cream 2 minutes or until soft peaks form. Makes about 1 cup.
4.Serve cheesecakes topped with whipped cream.
Approximate nutritional values per serving (1 cheesecake):
114 Calories, 7g Fat (4g Saturated), 21mg Cholesterol, 47mg Sodium,
12g Carbohydrates, 0g Fiber, 10g Sugars, 8g Added Sugars, 1g Protein