No Bake Raspberry Cheesecake

No Bake Raspberry Cheesecake

I love to host parties and gatherings here at home, any reason is a good excuse to celebrate and even if we don't have a lot of friends over our little family is more than enough for a party. This is one of those recipes that's really easy to make and to whip up, but that makes the moment feel extra especial. It's easy enough to make a huge batch of them if you are going to have a lot of people over but at the same time, you can make only a couple of jars so it's really customizable to fit the people you are going to have coming over. So I'm always on the lookout for recipes that make a normal day a special one like this No Bake Raspberry Cheesecake or I should say easy raspberry cheesecake recipe.

Another thing that I love is that it's not only super good for a party, but it's also a great dessert idea for a weeknight dinner, mainly because you can keep it in your fridge for up to 1 week. So you could totally whip up a batch of this beauties on Sunday and then have enough desserts to last you a week. And since they come already portioned you can make sure that you are not overeating in the dessert department.

For me, the secret to making it so delicious is using a combo of cream cheese and yogurt. Using both as opposed to only using cream cheese, like most cheesecake recipes call for, is that the result is lighter and less heavy, it's also a bit more healthy, and you don't need to bake it.

Yes, this is actually a no bake raspberry cheesecake in a jar!! Please tell me I'm not the only one that gets excited with stuff like that.

No Bake Raspberry Cheesecake

Ingredients

• 4 oz. Greek yogurt
• 4 oz. cream cheese
• ½ cup milk
• ⅓ cup cornstarch
• ½ tbsp lemon juice
• 1 tsp pure vanilla extract
• 1 cup raspberries
• rolled white chocolate wafers

Directions

1. In a bowl, mix the yogurt, cornstarch, vanilla, and milk.
2. Transfer to a saucepan over medium heat and stir for 5 minutes.
3. Cook and stir until the first bubble forms.
4. Reduce to low heat, stir in the cream cheese and lemon juice, and cook for 2 more minutes.
5. Transfer to a bowl and refrigerate for 3-4 hours.
6. Fill glasses with the mixture.
7. Top with raspberries and a rolled wafer.
8. Serve and enjoy.

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