Description
Creamy, fruity, and refreshing no-bake dessert that’s perfect for any occasion.
Ingredients
Scale
- 10 oz raspberries (fresh or frozen)
- 1/4 cup granulated sugar
- 1 tbsp lemon juice
- 1 tbsp finely grated lemon zest
- 3/4 cup graham cracker crumbs
- 1/4 cup chopped roasted unsalted nuts (like pistachios or almonds)
- 2 tbsp unsalted butter, melted
- 1 cup mascarpone cheese
- 1/2 cup full-fat Greek yogurt
- 1/3 cup raspberry compote
- 1/4 cup honey
- 1/4 tsp salt
- 8 oz fresh raspberries
Instructions
- Make the Raspberry Compote: In a small saucepan over medium heat, combine the raspberries, sugar, and lemon juice. Bring to a boil, reduce heat, and simmer until the raspberries break down (about 10 minutes). Stir in the lemon zest and let it cool.
- Prepare the Crust: In a bowl, mix the graham cracker crumbs, chopped nuts, and melted butter. Press the mixture into the bottoms of six 6-ounce jars to form a base.
- Make the Cheesecake Layer: In a stand mixer, beat together the mascarpone, Greek yogurt, 1/3 cup of raspberry compote, honey, and salt until smooth and fluffy.
- Assemble the Jars: Layer the cheesecake mixture over the crust in each jar. Top with the remaining raspberry compote and fresh raspberries.
- Chill & Serve: Refrigerate for at least 3 hours to set. Enjoy your delightful cheesecake jars!
Notes
For best results, enjoy fresh and chill before serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 jar
- Calories: 250
- Sugar: 18g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg
Keywords: cheesecake, dessert, no-bake, raspberries, summer treat