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No Bake Raspberry Lemon Cheesecake

Ingredients
  • Flavis Frollini 2 cups (~24 cookies)
  • Olive or Canola Oil 2 tbsp
  • Almond Milk, unsweetened 1 cup
  • Sugar 3/4 cup
  • Plain Gelatin 3 tsp (1 envelope)
  • Cream Cheese 16 oz (453.6 g)
  • Lemon Juice 1/4 cup
  • Fresh Lemon Zest 2 tsp
  • Raspberries 2 cups
  • Lemon Juice 1 tsp
  • Seedless Raspberry or Strawberry Jam 1 tbsp
  • Fresh Lemon Zest
Preparation
12 slices cake
  1. In a food processor, add the Frollini cookies and pulse until finely ground. Add in 2 tbsp of oil and pulse again until the mixture resembles coarse wet sand. Add the cookie crumbs to a pie pan and press with your fingers until the mixture is evenly dispersed.
  2. In a small saucepan add the sugar, gelatin, and almond milk. Whisk to combine. Bring the mixture to a boil over medium heat stirring occasionally then remove from heat and allow to the mixture to cool.
  3. In a large mixing bowl add the cream cheese, lemon juice and lemon zest. Beat with an electric mixer until smooth and creamy, about 2 minutes. Gradually add in the almond milk mixture beating at low speed. Continue to mix until well combined.  Pour into pie pan and refrigerate for at least 5 hours.
  4. Once the cheesecake is set make the raspberry topping by heating up the jam and 1 tsp of lemon juice. Pour over the fresh raspberries, tossing to combine. Pour the raspberries over top of the cheesecake and enjoy.

 

Recipe by Brittany Sparks, RDN, CSR owner of Nutrition by Brittany, LLC. www.nutritionbybrittany.com

Nutritional values
Serving size: 1 slice (1/12)
CALORIES 309 kcal
TOTAL FAT 18.3 g
Saturated Fat 9.3 g
Trans Fat 0.4 g
SODIUM 143 mg
TOTAL CARBOHYDRATE 35 g
Dietary Fiber 1.8 g
Total Sugars 18.6
PROTEIN 3.2 g
POTASSIUM 109 mg
PHOSPHORUS 57 mg
VITAMIN D 0.2 µg
CALCIUM 90.3 mg
Ingredients
  • Flavis Frollini 2 cups (~24 cookies)
  • Olive or Canola Oil 2 tbsp
  • Almond Milk, unsweetened 1 cup
  • Sugar 3/4 cup
  • Plain Gelatin 3 tsp (1 envelope)
  • Cream Cheese 16 oz (453.6 g)
  • Lemon Juice 1/4 cup
  • Fresh Lemon Zest 2 tsp
  • Raspberries 2 cups
  • Lemon Juice 1 tsp
  • Seedless Raspberry or Strawberry Jam 1 tbsp
  • Fresh Lemon Zest
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Hotline
(201) 355-8470