Lemon Raspberry Cheesecake Pots

To me, lemon and raspberry flavors are the definition of summer. For us Australians, that’s December-February. So this might seem strange for some of you living on the other side of the hemisphere, but these flavors remind me of the holiday seasons! No matter what month it is for you, this delicious flavor combination we’ll excite you! Today I’ll be showing you how to make Lemon Raspberry Cheesecake Pots. I’ve made a similar recipe Nutella Oreo Cheesecake Jars for the chocolate lovers out there, but this one is definitely more of a light, fruity recipe!

The lovely thing is that this recipe doesn’t have to be for 12! These ingredients are easy to reduce to a two mason jar recipe. For those conversions, click here. One of my favorite things about this recipe is the lemon pudding mixture. It gives the recipes something unique that I can guarantee that you haven’t quite tasted in a cheesecake. Enjoy!

lemon-raspberry-cheesecake-pots

What You’ll Need:  

  • 1 8oz Packet. cream cheese
  • 2 cups whipping cream + additional for garnish
  • Yellow food coloring {optional}
  • 1/4 cup powdered sugar
  • 1 packet (96g) lemon pudding mix
  • 1 cup whole milk
  • Juice of one lemon
  • Zest of one lemon
  • Raspberries & mint leaves to garnish

For the base:

  • 15 lemon sandwich cookies, crushed
  • Zest of one lemon
  • 3 tbsp melted butter

Instructions:

  1. Crush the oreos. Zest a lemon straight into the base. Add the melted butter and stir through the crumbs.

    zesting lemon

  2. Zest the rest of a lemon into a separate bowl. Then, cut that lemon in half, and squeeze lemon juice directly into the bowl.
  3. Spoon your cookie base into each mason jar. Use the bottom of a rolling pin to press the base to make it nice and compact

    crumbs
  4. Top base with 3-5 raspberries pressed up against the side of the jar.
  5. Combine pudding powder, cream cheese, lemon juice & zest and powdered sugar with a drop or two of yellow food coloring (optional) and mix with an electric mixer until it’s well combined.

    pudding mixture

  6. Semi whip cream till its just beginning to hold shape being careful not to overwhip.
  7. Gently fold through the semi whipped cream with the pudding mixture.
  8. Transfer mixture into a piping bag. Pipe the mixture into each mason jar/jars and pipe them over the top of the rim. Use an offset spatula so that they are nice and flat.

    pipe swirl
  9. Refrigerate for 2 hours until firm. Whip the rest of your cream. Top the cheesecake pots with additional whipped cream, raspberries and mint leaves.

    final lemon raspberry

-For the printable recipe click here: http://bit.ly/2h53xdA
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