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Raspberry Chia Cheesecake
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Description
A totally guilt-free, creamy, no-bake cheesecake that can be eaten from the fridge or the freezer!
The chia seeds (found in health food stores) aren’t necessary to the recipe but up the health factor and are totally unnoticeable due to the texture from the raspberry seeds.
Ingredients
- FOR THE CRUST:
- 1-½ cup Graham Cracker Crumbs
- ⅓ cups Butter, Melted
- ¼ cups Granulated Sugar
- 1 whole Lemon, Zested
- _____
- FOR THE CHEESECAKE:
- ½ pounds, ⅞ ounces, weight Low-fat Cream Cheese
- ¼ cups Granulated Sugar
- 2 Tablespoons Lemon Juice
- 3-⅝ ounces, weight Berry Yogurt (individual Serving Size)
- 12 ounces, weight Frozen Whipped Topping, Thawed
- 1 cup Frozen Raspberries, Mashed
- 1 Tablespoon Chia Seeds
Preparation
Combine crust ingredients and then press the mixture into an 8×11″ baking dish. Bake at 375ºF for 9 minutes. (If you really want to avoid baking, you can just press this into the pan and chill it while you prepare the filling.)
For the cheesecake, beat cream cheese and sugar until smooth and creamy. Add lemon juice and yogurt and beat until well combined. Gently fold in the Cool Whip, then fold in raspberries and chia seeds. Pour the mixture into the crust, spreading evenly.
Refrigerate 3 hours or until set before serving. Store in the fridge or freezer.
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