A middle of the week day holiday means a few things:
1.) My urge to bake jumps from tolerable to can’t-sit-still-until-I-whisk-the-life-out-of-something-and-put-it-in-the-oven.
2.) Baking in the middle of the a summer day means baking when you’re already, well–baked–from peaked temperatures, so an oven-free baking experience becomes necessary.
3.) But it also means natural light grace my mini photo shoot!
4.) No Bake Raspberry-Lemon Cheesecake ensues. This is the tastiest solution to cheesecake ever (I may or may not have taste-tested for breakfast), and a cinch to make. Seriously, if you’re scrambling for a festive, mostly patriotic dessert to contribute to the family picnic, here is your answer. Go bake. Or non-bake.
No Bake Raspberry-Lemon Cheesecake
Adapted from My Baking Addition
Makes 6 servings
3/4 cup graham cracker crumbs
1 tablespoon plus 2/3 cups sugar
3 tablespoons unsalted butter, melted
Zest of 2 lemons
1 8 ounce package cream cheese, softened
2 teaspoons fresh lemon juice
1 teaspoon vanilla extract
1 8 ounce tub whipped cream
1 cup fresh raspberries, slightly mashed with a fork
In a medium bowl, stir together the graham cracker crumbs and 1 tablespoon of sugar and melted butter. Press the mixture into the bottom of a 9-inch pie plate to form the crust. Set aside. In a large bowl, mix together the sugar and lemon zest until the sugar becomes moist and fragrant. Add cream cheese and beat with an electric mixer until smooth. Add lemon juice and vanilla mixing to combine. Using a rubber spatula, fold in the sour cream until well blended, and then fold in the raspberries. Spoon the filling over the crust. Cover with plastic wrap and refrigerate for at least 2 hours before serving. Garnish with fresh raspberries and a sprig of fresh mint.
What are your favorite Fourth of July sweets?