Name: No-Bake Cheesecakes with Raspberry Sauce
Yield: 12
Ingredients: 1 c. graham crumbs; c. finely chopped walnuts; c. pure maple syrup; 1 tsp. ground ginger; 6 oz. cream cheese; c. reduced fat ricotta cheese; Juice of 1/2 lemon; 2 tbsp. natural cane sugar; 1 tsp. vanilla extract; 2 c. raspberries; 1/4 c. water; 2 tbsp. coconut palm sugar; Juice of 1/2 lemon; 2 tsp. cornstarch

Step 1In a large bowl, mix together graham crumbs, walnuts, maple syrup, and, if using, ginger until everything is moist. Add a small amount of additional maple syrup if needed.

Step 2In a separate bowl, mix together cream cheese, ricotta cheese, lemon juice, sugar, and vanilla extract until smooth.

Step 3Divide crumb mixture among 12 medium-sized paper lined muffin cups and press down flat. Divide cheese mixture among the muffin cups and use a butter knife to smooth the tops. Place the muffin tin in the refrigerator to chill overnight.

Step 4To make the sauce, combine raspberries, water, sugar, and lemon juice in a small saucepan and let simmer over medium-low heat for 10 minutes, or until raspberries have broken down. Dissolve cornstarch in 1 tablespoon water, add to sauce, and heat 1 minute. Let cool before serving over cheesecakes.

No-Bake Cheesecakes with Raspberry Sauce

Ingredients

Cheesecakes

Raspberry Sauce

Directions

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