No bake Mini Lemon Cheesecakes with Blueberry Sauce or Raspberry Sauce



16 oz. cream cheese, softened

14 oz. can of sweetened condensed milk

Zest of 1 lemon

⅓ cup fresh lemon juice

2 six count of 4 oz. mini graham cracker crust

3 cups whipping cream


Sauce:

24 ounces fresh blueberries 

24 ounces fresh raspberries

¼ cup water

3 tablespoons sugar

1 teaspoon cornstarch 

2 tablespoons fresh lemon juice



CHEESECAKE RECIPE:

Add softened cream cheese, condensed milk lemon juice and zest to a mixing bowl. Using a hand mixer or stand mixer, beat on high until smooth.  This will take 3-4 minutes. 

Fill individual graham cracker crusts with cheesecake filling. Refrigerate for 1 hour. While the cheesecakes are in the refrigerator, make blueberry and raspberry sauces.






BLUEBERRY AND RASPBERRY SAUCE

Heat a saucepan over medium high heat.  Reserve  ½ cup of blueberries for garnish.  Add remaining blueberries, water, sugar and cornstarch to the saucepan.  


Using a masher or back of a spatula, break berries up.  Some chunks are ok. Cook for 3-4 minutes or until the sauce has slightly thickened. Remove from the heat and allow to cool. Stir in lemon juice. Once the sauce is room temperature, refrigerate until you are ready to use.


NOTE: Repeat this same process with Raspberries in a separate saucepan


ASSEMBLE: 

Top chilled cheesecakes with either blueberry or raspberry sauce. Add a dollop of whipped` cream and garnish with fresh fruit. 


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