a healthy, easy, no-bake cheesecake in a jar. a sweetly tart whipped cheesecake filling on top of a yummy graham cracker crust… this dessert is more refreshing than a cold glass of lemonade on a hot day!
week 8… lil baby is as big as a raspberry… which means a refreshing raspberry lemonade recipe for you!
raspberries and lemons go together like… cookie dough and a spoon. (don’t judge!)
this is not just any raspberry lemonade though… this is something special. a lightened up, raspberry-lemonade, no-bake cheesecake–in a jar! my mouth just watered typing that.
i’ll be honest, as much as i love cheesecake, sometimes i will avoid making it because it can seem like such an overwhelming task! i promise you wont feel that way about this easy little dessert. and you don’t even need your oven!
this recipe idea originated as a little raspberry-lemon tartlet. then i thought about all the work that goes into making the little tart shells and decided to give you something much simpler… and you’ll be so glad i did!
a mason jar is about the most convenient dessert vessel imaginable. think about it… you get individual servings, they are easy to hide from little ones in the back of your fridge, and they are totally cute. :)
this healthy cheesecake recipe is low fat and made with coconut sugar… win-win. i used a graham cracker crust which i pressed into the bottom of each jar with the rounded side of a tablespoon. the crust is topped with a whipped cream cheese filling that kinda reminds me of my grandma’s classic “strawberry salad” …aka, jello salad. i’m not quite sure how a gelatin dessert ever became known as a salad. all i know is when we went to grandma’s house when i was little, it meant i could eat “dessert” before dinner, so i’m not even mad.
i spooned the filling into a quart sized plastic bag and cut out the corner and used that to “pipe” the filling into the jars. it will help get filling in all the corners & edges and ensure you don’t get any air bubbles between your filling and the crust.
the raspberries give a nice texture to the creamy cheesecake filling. i experimented with both fresh and frozen raspberries for you and found that the frozen, organic raspberries were much easier to thaw, mash up, and combine with the cream cheese mixture. however it gave a much tarter sweetness than the crushed fresh raspberries. so you may use either… i can assure you, neither will disappoint.