- Prep time 30 minutes
- Total time 1 hour & 45 minutes
- Portion size 6 servings
- Credits : Canadian Living Magazine: July/August 2022
Ingredients
Method
In saucepan, combine 2 cups raspberries, brown sugar and 1 tbsp water. Heat over medium heat, stirring constantly, until brown sugar dissolves. Reduce heat and simmer until mixture is syrupy, about 10 minutes. Add 1 cup of the remaining raspberries and 3 tsp of the lemon juice; stir gently. Remove from heat and let cool. Place filling in airtight container and refrigerate until ready to use (filling will thicken as it cools), at least 1 hour.
In bowl, combine graham cracker crumbs, granulated sugar and butter until mixture is moistened. Divide mixture among six 1-cup dessert cups or glasses, about 3 tbsp per cup. Press mixture into bottom of each cup to form crust. Set aside.
In large bowl, using electric mixer, beat cream until soft peaks form. Add icing sugar and continue beating until stiff peaks form. In separate bowl, using electric mixer with clean beaters, beat cream cheese until fluffy. Stir in vanilla and remaining lemon juice. Using spatula, fold whipped cream into cream cheese mixture.
Spoon cream cheese filling over reserved graham crusts in cups, about 6 tbsp per cup. Top with raspberry filling, about 1/3 cup per cup. Garnish with remaining fresh raspberries. (Make-ahead: Can be refrigerated for up to 2 days.)
Nutritional facts PER SERVING
- Calories 560
- Total fat 36 g
- Saturated fat 22 g
- Cholesterol 100 mg
- Sodium 265 mg
- Total carbohydrate 54 g
- Fibre 6 g
- Sugars 40 g
- Protein 5 g
- Iron 1.4 mg
