Berries and Mint No-Bake Cheesecake

Time needed
15 min preparation
Serving Size / Yield
12 servings
Ingredients
- 1/4 C. raspberries
- 1/4 C. blueberries
- 1/4 C. cranberries
- 1/3 C. fresh mint leaves, minced
- 2/3 C. plus 2 T. sugar, divided
- 1 1/2 C. graham cracker crumbs
- 1/3 C. melted butter
- 16 oz. cream cheese, room temperate
- 2 tsp. lemon juice
- zest of 1 lemon
- 1 pt. heavy whipping cream
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Directions
In a small bowl, mix together berries, mint, and 2 T. sugar. Refrigerate. In another small bowl, combine the graham cracker crumbs, melted butter, and 1/3 C. sugar. Press mixture into a 9-inch pie plate and refrigerate. In a large bowl, beat together cream cheese, lemon juice, and lemon zest until smooth. Slowly pour in heavy cream and beat until mixture thickens. Add in the remaining sugar and beat until whipped. Spread mixture onto crust and refrigerate overnight. Remove from fridge and top with berry and mint mixture
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