Here's the Dish

No-Bake Cheesecakes with Raspberry Sauce

By Charlotte on July 4, 2012 6:07 AM

With Texas flirting with triple-digit temperatures, Bob and I are focused on keeping our cool. We're wearing shorts, eating salads and craving goodies that offer a little chill.

That's why I wanted to try these no-baking-required cheesecakes from the Muffin Tin Chef (Ulysses Press, March 2012, $15.95). Besides being a cool choice, author Matt Kadey's take on one of our go-to desserts is downright delicious. These creamy, lemon-inspired cheesecakes rest on a bed of graham cracker and walnut crumbs. You refrigerate them overnight instead of baking. Then serve with a dollup of fresh raspberry sauce. Yum!

 

What could be better? Making this concoction in muffin cups means portion control's no problem (unless you're like us and can't stop at one!). Plus, the crust, filling and sauce are homemade using only four to six ingredients each.

 

Start by setting out the cream cheese so it can come to room temperature and placing paper liners in 12 muffin tins. Use a food processor to grind the graham crackers and walnuts. Mix them with maple syrup (I needed about a teaspoon more than called for) and ginger (optional but I had it on-hand).

 

Then press a heaping tablespoon of the combo in the bottom of each of the muffin papers. That's it for the crust.

 

Moving on, put all five filling ingredients in a large bowl and stir with a fork. (Trust me, it works like a charm.)

 

Once combined, put about one and one-half tablespoons of the cheesecake mixture in each muffin paper, smooth the tops with a butter knife (nice tip courtesy of the Muffin Pan Chef), cover the pan and put it in the frige overnight.    

 

Go ahead and make the raspberry sauce so it has a chance to cool.

 

Stir the raspberries, 1/4 cup water, sugar and the juice from half a lemon together in a medium-size saucepan, simmering over medium-low heat. Meanwhile, mix the cornstarch and 2 to 3 (in my case) teaspoons water. After about 10 minutes on the stove, the raspberries should be "broken down" and ready for you to blend in the cornstarch-and-water thickener. Cook another minute; then cool the sauce and refrigerate. 

 

The next day, carefully remove the paper liners and WOW! You're rewarded with 12 petite prizes so pretty you'll want to throw a party. How's that for cool?

  

 

Crust:

• 1 cup graham cracker crumbs
• 2/3 cup finely chopped walnuts
• 1/3 cup pure maple syrup
• 1 teaspoon ground ginger (optional)

Cheesecakes:

• 6 ounces regular or reduced-fat cream cheese, at room temperature (we used reduced-fat)
• 2/3 cup reduced-fat ricotta cheese
• Juice of 1/2 lemon
• 2 tablespoons natural cane sure or other light-colored granulated sugar (we tested this with standard, white granulated sugar)
• 1 teaspoon vanilla extract

Raspberry Sauce:

• 2 cups raspberries
• 1/4 cup water
• 2 tablespoons coconut palm sugar or other granulated sugar (we tested this with standard, white granulated sugar)
• Juice of 1/2 lemon
• 2 teaspoons cornstarch
• 1 tablespoon water

For the Cheesecakes:

Line 12 medium muffin cups with paper liners. In a large bowl, stir together the graham cracker crumbs, walnuts, maple syrup and ginger, if using, until everything is moist. Add a small amount of additional maple syrup, if needed. In a second large bowl, use a fork to stir together the cream cheese, ricotta cheese, lemon juice, sugar and vanilla extract until smooth. Divide the crumb mixture among the prepared muffin cups and press down flat. Divide the cheese mixture among the muffin cups and use a butter knife to smooth the tops. Place the muffin tin in the refrigerator to chill overnight.

 

For the Raspberry Sauce:

Combine the raspberries, water, sugar and lemon juice in a small saucepan over medium-low heat. Simmer until the raspberries have broken down, about 10 minutes. In a small bowl, dissolve the cornstarch in the water. Add to the sauce and heat for 1 minute. Let cool before serving over the cheesecakes.

 

Recipe from the Muffin Tin Chef, 101 Savory Snacks, Adorable Appetizers, Enticing Entrees & Delicious Desserts*

 

Author: Matt Kadey

 

Publisher: Ulysses Press

 

Penned: March 2012

 

Other Works: Matt Kadey is a registered dietitian, freelance nutrition writer, recipe developer and travel photographer. His articles have appeared in Men's Health, Women's Health, Shape, Prevention and more.

 

Time Out: 160 pages

 

Available: $15.95 at Amazon and most book retailers

 

* Reprinted with permission. All rights reserved. 

 

 

 

More delicious dessert ideas:

 

Addictive Apricot Pie

Busy-Day Blackberry Cobbler

Celebration-Worthy Flourless Chocolate Cake

Chewy Cherry Squares

Chocolate Bread Pudding

Dark Chocolate Mousse

Fall-Perfect Pumpkin Spice Bars with Cream Cheese Frosting

Ultimate Chocolate Chip Cookies

Zebra Brownie Squares

 

 

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