No Bake Raspberry Cheesecake Trifle.

 

My inlaws planted raspberry bushes last year.  They didn't expect much of a harvest as the plants usually need some time to establish...turns out they established in no time at all and they had a bumper crop.  Fast forward to this year: same story!!  So, when I was "on vacation" from work last and my mother-in-law asked if I wanted to pick and keep some berries, I jumped at the opportunity!

Of course I froze most of them, but also wanted to try a new recipe that I'd saved to my Food/Recipe Board on Pinterest recently.  Two words: smart move.

No Bake Raspberry Cheesecake Trifle.
(Adpated from My Baking Addition)
1 package/sleeve graham crackers (broken or processed into crumbs)

2 tablespoon sugar
4 tablespoons butter (melted)
1 1/4 cup sugar
2 packages cream cheese (softened)
1 1/2 tablespoons lemon juice
2 teaspoons vanilla extract
2 8-ounce containers cool whip (thawed)
2 cups fresh raspberries (crushed)

Stir together the graham cracker crumbs, 2 tablespoons sugar, and butter.  Press the mixture into the bottom of a trifle bowl.  Set aside.  Using a mixer, beat cream cheese until smooth.  Beat in remaining sugar, lemon juice, and vanilla.  Once combined fold in cool whip and raspberries by hand.  Pour cheesecake mixture over the top of the crust.  Top with fresh raspberries if desired.

This stuff is so good and pretty (who doesn't love a pretty looking trifle!)  I liked that the cheesecake portion was super light.  It's a great way to enjoy  "cheesecake" without feeling weighed down from the "real" stuff!

My Baking Addition suggests preparing with blueberries or strawberries as well.  I can tell you right now that another one of these are in my near future and will involve blueberries!!