No Bake Raspberry-Lemon Cheesecake
Do you ever meander aimlessly through the grocery store and just toss stuff into your cart with the thought that you’ll find something creative to do with it? This pretty much happens to me all the time. Sometimes it’s a good sale that lures me in and other times it’s a new product or funky named spice that I just have to try.
Last week on one of my multiple shopping trips I encountered a sale on Cool Whip. Although I typically use Reddi-wip – (yes, I’m guilty of squirting it in my mouth directly from the can) or make my own whipped topping, sometimes I get a random hankering for Cool Whip. I used to be obsessed with spreading a layer of it between two chocolate graham crackers and freezing them to create homemade faux ice cream sandwiches. Trust me, it’s tasty.
I was fresh out of chocolate graham crackers, but in need of a quick dessert to accompany a little impromptu cookout we had – so I thought I’d put the Cool Whip to good use and make a simple, fluffy, no-bake cheesecake. After a quick survey of my overflowing fridge, I decided to add some fresh raspberries and lemon zest that gave this no-bake cheesecake a the perfect amount of brightness. Plus, it added a slightly pink hue to the mixture that was just lovely for presentation.
In about 15 minutes, you can whip up this light, fluffy no bake cheesecake dessert that’s perfect for a weeknight meal, but elegant to serve at a weekend get together.
If you don’t want to make these as individual servings, check out the recipe notes on how to adapt this no bake cheesecake recipe into a whole pie.
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