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Dairy
Easy
2 Hours, 20 Minutes
Diets 
Tam tam crackers form the base of these no-bake mini cheesecakes, which are then topped with raspberry sauce for added fanciness.
For more delicious cheesecakes like this one, see our post The Ultimate Cheesecake Roundup.
If chocolate is more your thing, try this no-bake cheesecake with chocolate topping.
1 and 1/2 cups Manischewitz Original Tam Tams, packed down
5 tablespoons unsalted butter, melted and cooled (or coconut oil)
2 tablespoons granulated sugar
12 ounces cream cheese, softened (can be dairy free)
1/2 cup sour cream (can be dairy free)
1 and 1/2 teaspoons Gefen Vanilla
1/3 cup granulated sugar
pinch kosher salt
1 and 1/2 teaspoons Heaven & Earth Lemon Juice
1 cup frozen raspberries
1/4 cup plus 1 tablespoon water
1/4 cup sugar
1 tablespoon Gefen Cornstarch
In a food processor, process Tam Tams, butter and sugar to make crust, until very fine and well combined. Spray a mini muffin with non-stick spray.
Place a heaping teaspoon of the crust into each muffin spot, and push down with your finger to make the crust. It’s okay if the crust comes up on the sides a bit. Freeze for 30 minutes or until set.
Meanwhile, make the filling. Place all the ingredients in a large bowl, and beat with a hand beater or use a stand mixer until very well mixed and stiff peaks have formed, about five minutes. Scoop the filling evenly into the muffin tins out of the freezer, smoothing out the top. Freeze for two more hours, or until set.
While they are setting, make the raspberry sauce. In a small saucepan, combine frozen raspberries, 1/4 cup water and sugar. Bring to a boil, and lower to a simmer. Simmer for five minutes, until raspberries are cooked down.
Use a mesh strainer to strain seeds out of the sauce, and put it back in the washed out saucepan.
In a small cup, whisk cornstarch and one tablespoon water together and add to the raspberry sauce. Simmer until thick enough to coat the back of a spoon, and let cool. Add more water if it gets too thick.
Take the cheesecakes out of the freezer and let come to room temperature for a minute or two. Top with a dollop of raspberry sauce, and serve immediately. Store leftover cheesecakes in the freezer until ready to serve.
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