No Bake Raspberry Cheesecake

 

We're so pleased to post this yummy dessert from New Ross, Nova Scotia's Rosalie Reeves.  Always on the go with work and sport,  enjoying the outdoors when there's time AND helping us here at Sea and be Scene too - she's just the sweetest!  Be watching for her guest posts in the future and enjoy her tasty cheesecake recipe now!

 

rosieI made this cheesecake for Thanksgiving dessert and it was a hit! It's also a great way to use up  any of the late summer raspberries.

I combined 3 different recipes into this one - and if you follow instructions below you'll yield 2 pies.

You can make the whole thing from scratch like I did, or you can make it very easy and use 'ready graham pie crust' and canned raspberry pie filling.

If you decide to make your own crust lining your pie plate in parchment paper works wonderful instead of greasing and to compact the crust just use a glass to press into the pie plate. RR

 

ingredients

 

 

 

leaves

CRUST

3 cups graham cracker crumbs

1/2 cup packed brown sugar

Pinch of salt

3/4 cup + 2 tbsp. of butter or margarine, melted

 

SAUCE

1/2 pint of raspberries

1/8 cup of white sugar

1 tbsp. lemon juice

1 tbsp. cornstarch

1/2 cold water

 

FILLING

1/2 cup butter

2 cups sour cream

1 cup cream cheese

2 cups marshmallows

 

method

 

 

 

CRUST (if you are making your own)

Preheat oven to 325°F and place rack in center of the oven.

Grease 2 9" pie plates and set aside.leaves

Mix graham crumbs, brown sugar, and salt together in a large bowl. Add melted butter/margarine and stir with a fork.

Press mixture in bottom and sides of greased pie plates. Press hard to compact.

Bake for 10 minutes or until the crust starts to brown.

Remove from oven and allow it to cool.

 

SAUCE (if making your own)

Combine the raspberries, sugar, and lemon juice in a saucepan, set aside.

In a medium bowl, whisk the cornstarch and water, once mixed add to raspberries.

Bring the raspberry mixture to a slow boil, stirring constantly.

Set aside.

 

FILLING

In a large bowl mix together sour cream and cream cheese with a mixer. Mix until smooth and set aside.

In saucepan melt stick of butter and mix in marshmallows, a little amount at a time. Mix until smooth

Quickly add the marshmallow to the cream cheese mixture and mix together.

Pour equal amounts into each pie crust. Cover and refrigerate until firm.

 

serving & tips

 

 

 

 

Either top the whole cheesecakes with raspberries cut and serve. Or if you wanted to give it more of a 'restaurant feel', you could cut and serve the cheesecake and drizzle the raspberry sauce over top.

FALL  heart

 

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