One of my favorite deserts I love to make is miniature Raspberry Cheesecakes. No need for baking and it literally takes me 10 minutes maximum to make them. If you are anything like me, you will need to get a big carton of raspberries because I tend to eat them as I make them. This is a great desert for get-togethers, baby/wedding showers, and my personal favorite, ‘hot date’ night.
To start: We will ‘attempt’ to make 1 carton of raspberry (trust me, they are like pringles- Once you pop, you can’t stop!)
You need the following-
I carton of raspberries
1 tbsp of butter
3 tbsp of sugar
1-2 tbsp of vanilla
1 8 oz. of Whipped Cream Cheese
1/2 bag of graham crackers
1 zip lock bag or cake decorating bag
Step 1: Slowly start adding sugar to your whipped cream cheese. I typically go by taste here. If it taste salty, add more sugar. Add a tablespoon of vanilla. Mix it up! Taste it, if needed slowly add more of each.
Step 2: Open your decorating bag or cut the corner of a zip lock bag.
Step 3: Flip edges of bag over hand and fill with the cheesecake filling you just made.
Step 4: Squeeze filling towards corner opening to release air.
Step 5: Place corner tip deep in the raspberry. (If you try filling from the top you will get an air bubble inside the raspberry)
Step 6: Fill to top!
Step 7: Melt butter. Mix with crushed up graham crackers and 1 tablespoon of sugar.
Step 8: Pack on top of raspberry cups or place in a bowl on the side.
Final: Eat and enjoy!