Raspberry Chia Seed Cheesecake
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Serves: 12
 
A light, fresh guilt-free no-bake cheesecake.
Ingredients
  • CRUST:
  • 1½ cups graham cracker crumbs
  • ¼ cup sugar
  • ⅓ cup butter, melted
  • Zest of 1 lemon
  • CHEESECAKE:
  • 1 (250 g) package low-fat cream cheese, softened
  • ¼ cup sugar
  • Juice of 1 lemon
  • 1 individual serving yogurt, any berry flavour
  • 2 cups thawed low-fat Cool Whip
  • 1 cup frozen raspberries, smushed
  • 2 Tbsp chia seeds
Instructions
  1. For crust, combine all ingredients and press into a 8x11" baking dish. Bake at 375 degrees for 9 minutes. (If you want to avoid baking, you can just press this into the pan and skip baking it - I just prefer a crisper crust.)
  2. For cheesecake, beat cream cheese and sugar until smooth and creamy. Add lemon juice and yogurt and beat until well combined. Gently fold in Cool Whip, then fold in raspberries and chia seeds. Pour onto crust, spreading evenly. Refrigerate 3 hours or until set before serving; store in the fridge or freezer. This is equally good as a frozen dessert.
Recipe by Hidden Ponies at https://hiddenponies.com/2011/05/raspberry-chia-cheesecake/