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No-bake Mini Cheesecakes with Raspberry Sauce
Ingredients:
For the crust:
* 3 tablespoons sugar
* 2 cups graham cracker crumbs
* 1/2 cup 1 stick unsalted butter, melted
For the filling:
* 1 cup heavy cream
* 10 ounces cream cheese room temperature
* 6 ounces crème fraîche
* 2/3 cup sifted confectioners' sugar
For the raspberry sauce:
* 2 1/2 teaspoons cornstarch
* 3 tablespoons sugar
* 1/3 cup water
* 12 ounces frozen raspberries thawed
* fresh raspberries for garnish
Instructions:
* To make the crust, line 10-12 muffin tins with plastic wrap.
* In a small bowl, combine the sugar and graham cracker crumbs.
* Stir in melted butter.
* Divide the graham cracker mixture among the prepared muffin tins.
* Press mixture into each well forming a small cup.
* Place in freezer to chill while preparing filling.
* To prepare filling, in an electric mixer fitted with the whisk attachment, beat the heavy cream on medium-high speed until medium-stiff peaks form.
* Transfer whipped cream to another bowl and set aside.
* Return mixer bowl to mixer, switch to paddle attachment and beat the cream cheese, crème fraîche, and confectioners' sugar on medium speed until combined.
* Gently fold whipped cream into the cream-cheese mixture until combined.
* Spoon filling into crusts and freeze until firm, about 30 minutes.
* While the cheesecakes are chilling, prepare the raspberry sauce.
* In a small saucepan, combine the cornstarch, sugar and water.
* Add the raspberries and cook over medium heat.
* Stir constantly until the mixture boils.
* Once boiling, cook and stir for one additional minute.
* Strain the sauce through a fine mesh sieve placed over a bowl to remove seeds.
* Cool to room temperature or chill in refrigerator until ready to serve.
* Remove cheesecakes from muffin tin by gently pulling up on the plastic wrap.
* Remove from plastic and drizzle with raspberry sauce.
* Garnish with fresh raspberries, as desired.