Dessert anyone?

Raspberry Cheesecake Dessert Cups

Over the Forth I searched a bit for a dessert that would go along with the Red White and Blue theme and still be a tad on the healthier side.  I came across this recipe that was originally written for a mini dessert fit for Shot Glasses. Cute, but I only own one shot glass and didn't really see the need to purchase more; so I doubled the below recipe to fit our sundae dishes and found it made more than enough.

I was a little hesitant on what the crust would taste like with honey but surprisingly enough found that my household found it to be better than the normal graham cracker crust recipe. 

Ingredients
1/2 Cup fresh/frozen raspberries
1 tsp sugar
1/4 tsp lemon zest
1/4 cup graham cracker crumbs
2 tsp honey
1/2 cup light whipped cream cheese
1 cup light whipped cream
1 tsp lemon juice


Berries
- Heat rinsed and dried berries in a small skillet over medium heat
- Add sugar and lemon zest
- Let the berries burst, you can squish them down into the sauce
- Allow berries and juice to reduce a bit, stirring occasionally until the sauce begins to thicken

Crust
- Microwave cracker crumbs and honey in a bowl for about 10 seconds
- Stir together to moisten all of the crumbs, set aside

~ My berries looked like this when it was done cooking

Cream Mixture
- Whip the Cream Cheese and lemon juice in a large mixing bowl, until smooth
- Add about double the volume (about a cup) worth of whipped cream
- Whip together

Putting it all together
- Add the crumbs to the bottom of dessert cup to create the crust
- Add the cheesecake mixture
- top with cooled berries and a little dollop of extra whipped cream

Time:  15 minutes
Makes:  About 4 shot glass mini desserts

This was a huge hit at my house, and when I said I was looking for a healthier option, I was meaning it was better than the normal recipe for Cheese cake and it had limited portion sizes. 

I will definitely be making these again and trying different types of fruit!