No-Bake Limoncello Raspberry Cheesecakes

Is there an ingredient that you always associate with a specific recipe?  Every single time I hear or read the word “Limoncello”, I think of this Limoncello Raspberry Torte recipe that I found on the Food Network website.  I made it for a party once, and it was so delicious and so different that it really stuck with me.  I have made it a few times since then, and when I saw that the ingredient for this month’s Spiked Recipe Challenge was Limoncello I knew immediately that I wanted to do a riff on that recipe.

No Bake Limoncello Raspberry Cheesecakes | Shake Bake and Party

Participants in the Spiked Recipe Challenge have to use the month’s chosen ingredient to make anything other than a cocktail.  In this recipe the raspberries are soaked in Limoncello AND there’s a bit of it in the cheesecake filling.  I like to double dip when it comes to my booze. 😉  For the last Spiked Challenge I participate in I made a goat cheese cheesecake and I loved the tangy flavor so much that I decided to incorporate goat cheese into this recipe as well!

No Bake Limoncello Raspberry Cheesecakes | Shake Bake and Party

No-Bake Limoncello Raspberry Cheesecakes
(Raspberry topping from Claire Robinson’s Limoncello Torte and No-Bake Cheesecake filling adapted from No-Bake Raspberry Cheesecake Pots from Woman’s Day Magazine)

For Raspberry Topping:

2 pints of raspberries, divided
4 tablespoons confectioners’ sugar
4 tablespoons Limoncello

In a small bowl mix 1 pint of raspberries, the confectioners’ sugar and Limoncello and mash with a fork.  Refrigerate for 20 minutes or longer.  While this is in the refrigerator prepare the crust and cheesecake filling.

For Shortbread Crust:

1 and 1/2 cups crushed shortbread cookies
2 tablespoons butter, melted

Crush shortbread cookies in a sealed bag using a rolling pin, or in a food processor.  In a small bowl, combine the crushed cookies and melted butter.

For the Cheesecake Filling:

8 oz cream cheese, softened
8 oz goat cheese, softened
3 tablespoons granulated sugar
8 oz whipped topping, thawed
1 tablespoon Limoncello

Using an electric mixer beat cream cheese, goat cheese and sugar until smooth.  Beat in the lemon juice.  With the mixer on low, incorporate the whipped topping.

To assemble:

Fold the remaining pint of raspberries into the Limoncello Raspberry mixture, trying to keep these berries whole.  Spoon cookie crumbs into jars.  Top with cheesecake filling (I used a piping bag), raspberry topping and refrigerate for at least two hours.  Before serving add a shot of whipped cream to the top if you like (who wouldn’t?!).  This recipe made enough for me to fill 8 half pint mason jars.

If you don’t like goat cheese, you could just use 16 oz of cream cheese instead!

No Bake Limoncello Raspberry Cheesecakes | Shake Bake and Party

Many thanks to Julie from This Gal Cooks and Carrie from Frugal Foodie Mama for hosting another fun Spiked Recipe Challenge!  Make sure you visit them to check out their creations and those of all the other participants!  There are always tons of great recipes submitted during these challenges!

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When Graduation Hands You Lemons…

This is a picture of me six years ago on the day I graduated from college –

Classy, aren’t I?

This is a picture that 2012 Angela would have sent 2006 Angela a few weeks before said graduation (if one could do those types of things…) –

College went something like this for me:

Ugh, I don’t know what I want to do, but I have to go to college….  Oooh, I’ll be a Liberal Arts major.  That’s broad enough….  Oh wait, I like to write – I’ll be an English major!….  If I have to write ANOTHER FLIPPING PAPER about a book I am going to go jump off the Ben Franklin Bridge….  I’ll switch my major to Political Science!  I like politics, and all that matters in the end is that I have a degree of some sort, right?….  RIGHT?!

I went to Rutgers University (it’s a good school) and my lack of direction aside, I was no dummy.  I graduated with honors.

Six years later, to quote Sandra Bullock‘s character Lucy in While You Were Sleeping, “I go to work and I sit in a box like a veal.”  Granted, she sat in a toll booth while I sit in a cubicle, and my lovely desk job has probably turned me into a much fattier piece of meat than a veal but you get the point.

Is this where I wanted to end up, with a yearly salary that is STILL a smaller number than the amount of money I had to take out in student loans to finance my useless Bachelor’s degree? (Still paying those back by the way…)  I guess that’s what happens when you don’t have a plan but even years later I don’t know what I want to be when I grow up (some more).

I guess I should just be happy that I’m not graduating NOW, when a picture like this would be the most apropos –

There is one good thing I took away from my college years (aside from that lovely, EXPENSIVE piece of paper hanging on the wall in my home office) and that is Starbucks Passion Tea Lemonade.  There was a Starbucks on campus.  Going there for my PTL fix was the only thing I looked forward to every day.

Last week at the grocery store I saw Tazo Iced Passion teabags.  The thought that I could now make my drink at home instead of paying Starbucks the six dollars and a kidney it costs for a Grande Tea these days made me very happy.  Then I had an even happier thought, and that involved Limoncello.  Enter, Tipsy Tea Lemonade…

This one is pretty simple.  Prepare the tea according to the directions on the box and sweeten it (or not!) to your tastes.  I used honey to sweeten mine.  Once the tea is chilled fill a glass with half tea and half lemonade.  As you can see, I used a bottle of convenience store lemonade (if you don’t have a Wawa where you live I’d like to offer my condolences) but if you want to get fancy feel free to make your own!  The last step is to add as much Limoncello as your drunken heart desires.  I used about a shot glass full.  Mix, add ice and ENJOY!

Cheers to all the recent grads!  Make this drink for your poor mothers when you all have to move back home for the next ten years…