Raspberry Cheesecake Tart
Serving Size / Yield
- 1 tbs unflavored gelatin powder
- 8oz. pkg cream cheese, softened
- ¾ cup water
- 2 tbs plain yogurt
- ⅓ cup sugar
- 2 tbs lemon juice
- ¼ cup water
- 1 cup crushed graham crackers
- 3 tbs butter
- 1 tbs sugar
- 2 Cups Raspberries
Preheat the oven to 350 degrees. (This is to bake the homemade crust.)
Mix together 1 tbs gelatin powder and water in a small bowl.
Add crushed graham crackers, melted butter, and sugar in a bowl and blend.
In mini cake pans, press the crumbs into the bottom.
Put in the oven and bake for 8 minutes.
In a bowl, take a spoon and stir cream cheese until it softens.
Put the gelatin mixture in the microwave and heat until it liquefies.
In a bowl, add yogurt, sugar, lemon juice, and gelatin into softened cream cheese and blend well. .
Pour cheesecake mixture into each pie crust.
Add raspberries on top.
Refrigerate for 3 hours.