Our raspberry bushes were inside first form this year. I honestly had never seen such an abundance of raspberries from the garden before, every part of the bushes was loaded with fruit. We couldn’t eat them all fast enough, so I ended up freezing quite a few, which I know my future winter self will be very grateful for. In the meantime, though, these no-bake raspberry cheesecake pots were hands down the best recipe I’ve made with them this season. It’s one of those perfect summer dessert recipes that A) doesn’t require turning on the oven and B) is super easy to make. Plus, if it’s hot outside, a jar of creamy, fruity cheesecake is so refreshing! (That and an aperol spritz, IMHO).
The last recipe I posted with these jars had a lot of people asking me about them, so Here is the link to the jars for easy reference. But in practice for this recipe all you need to do is cook some raspberries in a saucepan with the sugar, juice and lemon zest, then let them cool. In a bowl, mix together the mascarpone, a little yogurt and a little berry compote, and voilà! Cheesecake layer, ready. The graham cracker layer is pretty typical graham cracker crust (i.e. melted butter and crumbs), but I added some finely chopped toasted walnuts for extra flavor and crunch. I used pistachios, but you can easily use toasted almonds because they have a truly delicious flavor that also goes very well with raspberries.
Considering the crazy harvest we got from raspberries this year, I’m sad that one day we won’t be able to take all the bushes with us to the farm. But every spring they send out about tons of shoots all around them, so I know I’ll be able to dig up some of them and transplant the seedlings very easily, at least. On that front, boy, do I have some farm updates to share with you! But it’s A LOT, so I’ll write it all up in a blog post within the next month. Sorry to tease you, but I’m really excited to have an update to share and I can’t keep my lips completely sealed anymore. I will also say that it is solid Well news, because I don’t want to leave you with a cliffhanger (man, I hate them). But until then, enjoy these tasty little pots of no-bake raspberry cheesecake and have a delicious rest of July, my friend. I’ll be back to writing soon.
Jars of no-bake raspberry cheesecake
These no-bake raspberry cheesecake pots have a delicious graham cracker and pistachio crust, mascarpone cheesecake, and fresh raspberries!
Raspberry compote
-
10
ounces
raspberries
fresh or frozen -
1/4
cup
granulated sugar -
1
table spoon
lemon juice -
1
table spoon
finely grated lemon zest
Jars of raspberry cheesecake
-
3/4
cup
graham cracker crumbs -
1/4
cup
finely chopped toasted unsalted walnuts
like pistachios or almonds -
2
spoons
unsalted butter
melted -
1
cup
mascarpone -
1/2
cup
full fat Greek yogurt -
1/3
cup
raspberry compote -
1/4
cup
Honey -
1/4
teaspoon
salt -
8
ounces
raspberries
fresh
Raspberry compote
-
Combine all ingredients *except* the lemon zest in a small saucepan over medium-high heat. Bring to a boil and reduce heat to medium. Continue cooking until the raspberries break down and the sugar dissolves, about 10 more minutes, stirring every 3 minutes or so. Remove from the heat, add the lemon zest and let cool to room temperature (the mixture will continue to thicken as it cools).
Jars of raspberry cheesecake
-
In a medium sized bowl, mix together the graham cracker crumbs, chopped walnuts, and melted butter and stir to combine. Set aside.
-
In the bowl of a stand mixer fitted with the whisk attachment, beat together the mascarpone, yogurt, 1/3 cup compote, honey, and salt on medium-high speed until smooth and fluffy, about 1 minute.
-
Now it’s time to layer our cheesecake! Spread the graham cracker mixture evenly in the bottom of six 6-ounce glass jars (I used these Weck Mini Tulip Jars https://amzn.to/3YSg9sT). Then distribute the cheesecake mixture evenly between the jars. Then distribute the raspberry compote evenly between the jars. And finally cover the jars with fresh raspberries.
-
You can serve it immediately, or keep it in the fridge and serve it within 48 hours (the bottom of the graham cracker may start to get soggy if you wait too long, but from a food safety perspective it should be fine in the fridge for a week, as long as is covered). Enjoy!
Nutrition Facts
Jars of no-bake raspberry cheesecake
Quantity per serving
Calories 377
Calories from fat 198
% daily value*
Fat 22 g34%
Saturated fat 13 g81%
Trans fat 0.2 g
Polyunsaturated fats 1g
Monounsaturated fats 1g
Cholesterol 48 mg16%
Sodium 195 mg8%
Potassium 183 mg5%
Carbohydrates 40 g13%
6g fiber25%
Sugar 27 g30%
Protein 6g12%
Vitamin A 671 IU13%
Vitamin C 25 mg30%
Soccer 104 mg10%
Iron 1 mg6%
*Percent Daily Values are based on a 2000 calorie diet.
