Anyway, I digress as there are perks to the warm summer weather. One being an over abundance fresh fruit!!! From strawberries to blueberries to, my personal favorite, raspberries! These little guys are packed with antioxidants and a ton of vitamins. Toss some berries into a fresh salad to add some color, eat them right out of the box, or….bake them! Well, in this case don’t bake them. Below is a super easy NO BAKE recipe for some tasty cheesecake that I borrowed form my good friend Martha Stewart. I threw in a few touches of my own, of course
No-Bake Raspberry-Mint Swirl Cheesecake
- 7 ounces chocolate wafer cookies, you use gluten-free cookies too!
- 1/3 cup plus 3 tablespoons sugar
- 6 to 8 tablespoons unsalted butter, melted
- 8-oz cream cheese
- 2 tablespoons freshly squeezed lemon juice
- 1 tsp pure vanilla extract
- 1 tsp pure mint extract
- 1/4 cup heavy cream
For Raspberry Puree
- 1 pint fresh raspberries, plus extra for garnish
- 3 tablespoons of sugar
- 4 leaves fresh mint
- 6-inch Springform Pan
- Place cookies in a food processor and process until finely ground. Combine cookie crumble and 3 tablespoons sugar in a bowl. Add 6 tablespoons butter, and mix well until crumb mixture holds together. Transfer cookie mixture to a 6-inch springform pan, and pat out evenly to make the crust, lining sides of pan only about 3/4 of the way up. Place in freezer while you do the rest.
- Combine cream cheese, lemon juice, extracts and remaining 1/3 cup sugar in a mixer, and beat until combined. Lightly whip cream to soft peaks, and fold into cream-cheese filling. Remove crust from freezer, and pour filling evenly into pan.
- Place raspberries and mint in a food processor and blend it until combined. Pass it through a fine mesh and discard the seeds. Add sugar and mix well to incorporate it. Use about 2/3 of the sauce on the batter and the rest as a sauce to be served on the side.
Dot the top of your cheesecake with dollops of raspberry puree. Use a chopstick or a knife to swirl the sauce in the cheesecake until it creates a nice pattern.
- Cover with plastic wrap, place in freezer for 30 minutes, then transfer to refrigerator until firm, at least 30 minutes, or up to 24 hours.
- Serve slices of the cake with whole raspberries and puree.