I am really loving these cheesecakes with the fruit in the filling as well as on top the cheesecake. I don’t usually use a lot of raspberries in recipes even though I love them. The seeds are just a problem. With Spring almost here in Michigan I am really excited to use local in season produce and fruit. Warning! I will be posting some more of my healthier recipes and lighter more weather friendly recipes. My Dr has hollered at my kitchen pantry, so I am going to listen! I can’t wait until I can take walks again. It calms me and I am in a much better mood. Eliminating carbs seem to help too! (To all you ladies that preach these habits I am finally listening!) As I revive older posts though you may still see the old “me” in my foods. Especially this one. But I wanted to go out with a bang!!
Raspberry Cheesecake Mini Cadbury Eggs
I am loving all the fruit recipes I am bringing out. This raspberry filling inside the cheesecake is a winner!
- 1 cup graham cracker crumbs
- 2 tablespoons butter, melted
- 1 tablespoon sugar
- 3 (8 ounce) cream cheese, softened
- 1 cup sugar
- 3 tablespoons all-purpose flour
- 1/2 teaspoon salt
- 3 eggs
- 8 ounces sour cream
- 1 teaspoon vanilla extract
- 1 teaspoon lemon extract
- 2 cups raspberries
- 1 cup Cool Whip
- 1/4 cup sour cream
- 1 cup mini cadbury eggs
Combine graham cracker crumbs, melted butter and sugar. Press into bottom and up sides of a 9 inch springform pan. Bake at 350 degrees for 5 minutes. Remove and let cool.
Beat softened cream cheese and add 1 cup sugar, flour and salt until blended. Add eggs, one at a time and blend.
Add sour cream, vanilla and lemon extracts. Gently stir in raspberries. add chopped cadbury eggs. Pour mixture into cooled crust.
Bake at 325 degrees for approximately 50 minutes. (Cheesecake will be done when it still jiggles in the middle.) Turn off oven and let remain in oven with door open for 20 minutes. Remove and let cool. Cover and chill cheesecake in refrigerator.
Lightly mix Cool Whip and 1/4 cup of sour cream. Spread over cheesecake and refrigerate for at least 6 hours before cutting.
I used a food processor for the raspberries to have them mix in the filling better.
I put the cadbury eggs in cheesecloth and hit them with a rolling pin to break them up before I added them.
I skipped the whipped cream topping and added shaved chocolate.
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Serving Size 1
Amount Per Serving
% Daily Value
Total Fat 44.7 g
Saturated Fat 25.3 g
Cholesterol 190.4 mg
Sodium 553.7 mg
Total Carbohydrates 49 g
Dietary Fiber 1.3 g
Sugars 39.8 g
Protein 9.6 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.