Step 2: Make the Creamy Cheesecake Filling. Beat the cream cheese with an electric mixer until smooth and creamy. Beat in the sugar, sour cream, salt, and vanilla extract until well combined. Gently stir in lightly beaten eggs. Pour the filling over the prepared crust and set it inside a water bath.
Reduce the heat to low and cook until the berries can be mashed with a fork, about 5 minutes. Remove from heat and mash into a puree. Place the remaining ¼ cup water in a small bowl and sprinkle the surface with the gelatin. Let sit a few minutes to thicken.
In a large bowl, beat the cream cheese until smooth with an electric mixer. Add 1 cup powdered sugar and beat until fluffy and smooth. Add 1 cup raspberry puree (almost all of it! You will have just a few tablespoons left over) and beat until incorporated. In a separate bowl, whip the cream until stiff peaks form.
Reduce speed to medium/low and beat in 12 oz mascarpone until well combined and smooth. Add 1 1/2 cups strawberry puree and 2 Tbsp lemon juice and blend until smooth. In a shallow heat-safe bowl, add 1/2 cup cold water and sprinkle the gelatin over the top. Set aside 5 minutes to bloom and absorb the water.
Instructions. In a mixing bowl, mix together graham cracker crumbs, melted butter, and sugar. Line an 8×8" baking pan with wax paper or parchment paper, leaving some extra hanging over the sides of the pan for easy removal. Press the graham crackers into the bottom of the pan.
Line a 12-cup muffin pan with paper liners. Combine the graham cracker crumbs, sugar, and melted butter. Evenly distribute about 1.5 tablespoons of the mixture in each of the 12 liners. Use a small measuring cup or glass to press the cheesecake crust into one even layer. Bake for 5 minutes.
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strawberry cheesecake bites recipe no bake
