No-Bake Raspberry Mascarpone Cheesecake

🧂 Ingredients

• 9 oz graham crackers (a little less than two sleeves)
• 6 tbsp unsalted butter, melted
• 1 tsp palm sugar
• ¼ tsp Kosher salt
• Cooking Spray
• 12 oz fresh raspberries
• 3 tbsp palm sugar
• ½ lemon, juiced

Instructions

• 1 Spray a 9-inch Springform pan with cooking spray.
• 2 Pulse the graham crackers in a food processor until the mixture resembles a
  course sand texture.
• 3 Place the crumbs into a large mixing bowl and add the melted butter, Palm sugar,
  and salt.
• 4 Mix just until combined. Press mixture into the Springform pan and use a glass
  or weighted object to press down the center and push the crust about 1 ½ inches
  up the side of the pan.
• 5 Refrigerate while making the filling.
• 6 Place a small saucepan over moderate heat and add the raspberries, Palm sugar,
  and lemon juice.
• 7 Stir to combine and allow mixture to come to a slight bubble. Reduce the heat,
  and allow the mixture to cook for an additional 5 minutes to thicken.
• 8 Allow the mixture to cool slightly, and then place in a food processor and pulse
  until smooth.
• 9 Place a fine mesh strainer over a bowl and pour in the raspberry mixture.
• 10 Using a silicone spatula, work the mixture back and forth, scraping against the
  sides of the strainer to push out the juice and leave the seeds inside the
  strainer.
• 11 Reserve.

Nutrition Info