No Bake Raspberry Cheesecake

*This is a sponsored post written by me on behalf of Wholesome. The opinions and text are all mine. I was paid and received a free sample of Wholesome sugar to create this recipe.

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No bake cheesecakes are my new obsession. They're so easy to make and perfect serve at a party - better yet, they make the best edible party favor!

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For this recipe, I thought it would awesome to incorporate fresh spring flavors like lemon and raspberries to brighten the mood up. I used Wholesome Organic Powdered Sugar to make the cheesecake filling light and fluffy. I prefer using powdered sugar when making no bake cheesecakes because they're not as gritty. If you're interested in trying out Wholesome Organic Cane Powdered Sugar, here is a coupon for you! The sugars are available at Whole Foods, Amazon, or even Costco!

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This lemon raspberry no bake cheesecake is perfect for Easter. Will you give it a try?

No bake Raspberry Lemon Cheesecake

Serves: 6


1 1/2 Graham Crumbs
4 tbsps melted butter

Lemon Cheesecake filling:

16 oz cream cheese, room temp
1/2 cup sour cream
1 tbsp milk
1 tsp vanilla extract
1 cup Wholesome Organic Powdered Sugar
lemon zest
1 tbsp lemon juice

Raspberry sauce

2 tbsp Wholesome Organic Cane Sugar
1 tbsp lemon juice
1 cup fresh raspberries

Topping: Whipped cream, fresh lemon wedge and raspberry

To make crust: In a bowl, add graham crumbs with melted butter. Mix well and set aside.

To make lemon cheesecake filling: In a bowl, add cream cheese, sour cream, milk, and vanilla extract. Mix on high with hand mixer until smooth. Add powdered sugar, lemon zest, and lemon juice and mix again. Scrape down bowl, then add to a piping bag.

To make raspberry sauce: In a medium sauce pan, add sugar, lemon juice, and fresh raspberries. Mix together and cook on medium heat until raspberries releases juice and sauce thickens. Remove from heat and let it cool completely.

To assemble: In a 4 oz mason jar, add 2-3 tbsps of graham crust mixture and tamp down. Then, pipe in the cheesecake mixture. Shake the jar to flatten out cheesecake mixture. Add spoonful of raspberry sauce, top with whipped cream, lemon wedge and raspberry. Enjoy!

This is a sponsored post written by me on behalf of Wholesome. The opinions and text are all mine.