cheesecake – Kacey Tess

Raspberry Swirl Cheesecake with Lemon Shortbread Crust

What you’ll need:
1 box of lemon shortbread cookies {I use gluten free}

2 Tbsp of unsalted butter melted

2 Tbsp Sugar (divided)

2 8 oz packages of cream cheese

1 can (14 oz) sweetened condensed milk

2 Tbsp heavy whipping cream

1 TSP vanilla

1 Pint raspberries

What you’ll do:

Heat oven to 350

Crush cookies (putting them in a plastic re-sealable bag and rolling them with a rolling pin is an easy way to do this)

Pour crushed graham crackers in a bowl and add 2 TBLS of sugar

Add butter and mix thoroughly

Press cookie mixture into a springform pan

Bake crust for at least 10-15 until light golden brown

While crust is cooking place cream cheese(room temp) in a bowl and beat with electric mixer until smooth

Add condensed milk, beat until smooth and until completely combined

Add whipping cream and vanilla and mix well

In a separate bowl mash raspberries and 1 Tbsp sugar

Remove Crust from oven and add cream cheese mixture

Swirl on raspberries

Cover with plastic wrap and refrigerate for at least 3 hours

Enjoy!!!

Vegan chocolate cheesecake

What you’ll need:
Crust:
1/2 C rolled oats
1/2 C walnuts
6 dried apricots
3 Tbsp agave nectar

Filling:
2 C cashews (soaked in warm water for at least 30 minutes)
3/4 C water
1 Tbsp vanilla
Pinch of sea salt
1/3 C maple syrup
1/3 C agave nectar
1/3 C coconut oil (melted)
1/3 C coconut butter (melted)
1/2-2/3 C cocoa powder (use less for a more mild chocolate flavor)

What you’ll do:
Heat oven to 350
Grease a muffin pan (I use extra virgin olive oil spray)
In a food processor combine oats and walnuts until fine
Add apricots and agave nectar
Blend until thoroughly combined
Spoon mixture evenly in the muffin pan
Bake for 5-10 minutes until golden brown
Let cool
In a blender combine cashews, water, vanilla and salt (I use a Blendtec)
Add coconut butter and mix
Add coconut oil and mix
Add maple syrup and agave and mix
Add cocoa powder and mix
Pour mixture on to cooled crust
Cover with plastic wrap and freeze for 2 hours
Eat or place in the refrigerator for up to 2 days

Enjoy!!

(I garnished mine with cocoa powder)

No Bake Raspberry Cheesecake

Sometimes you need something that’s not so healthy!

What you need:
1/2 box of graham crackers
1 1/2 sticks of unsalted butter melted
3 TBLS Sugar (divided)
2 8 oz packages of cream cheese
1 can (14 oz) sweetened condensed milk
1/2 lemon (juiced) and zest (optional)
1 TSP vanilla
1 Pint raspberries

What you do:
Crush graham crackers (putting them in a plastic re-sealable bag and rolling them with a rolling pin is an easy way to do this)

Pour crushed graham crackers in a bowl and add 2 TBLS of sugar

Add butter

Press graham cracker mixture into a springform pan
Chill in freezer for at least 10-15 minutes

While crust is chilling place cream cheese(room temp) in a bowl and beat with electric mixer until smooth

Add condensed milk, beat until smooth and until completely combined

Add lemon juice, zest and vanilla and mix well

Remove Crust from freezer and add cream cheese mixture

Cover with plastic wrap and refrigerate for at least 3 hours

After cheesecake is firm place raspberries in a bowl and add 1 TBLS of sugar and mash

Add raspberry mixture to top of cheese cake

Enjoy!!