Description
A delightful no-bake dessert combining creamy cheesecake with fresh raspberries, perfect for summer gatherings.
Ingredients
Scale
- 8 oz (226 g) cream cheese, softened
- 1 cup (240 g) Greek yogurt
- 1 cup (150 g) fresh raspberries, plus extra for garnish
- 1/4 cup (60 ml) honey, adjust to taste
- 1 teaspoon (5 ml) vanilla extract
- 1 cup (100 g) graham cracker crumbs
- 4 tablespoons (56 g) unsalted butter, melted
Instructions
- Prepare the graham cracker crust by mixing crumbs and melted butter, then press into serving cups.
- Make the cheesecake filling by beating cream cheese, Greek yogurt, honey, and vanilla until smooth.
- Spoon the cheesecake filling over the crust in each cup.
- Prepare raspberry compote by cooking raspberries and honey until saucy, then cool.
- Top each cheesecake cup with raspberry compote.
- Chill the cups in the refrigerator for at least 2 hours before serving.
Notes
- For dairy-free, use vegan cream cheese and coconut yogurt.
- For lower calories, substitute honey with stevia.
- Store leftovers in an airtight container for up to 3 days.
- Freeze for up to a month, thaw in the refrigerator before serving.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 30mg
Keywords: no-bake, raspberry, cheesecake, dessert, summer