Lemon Cheesecakes

ACTIVE TIME: 1 hr. TOTAL TIME: 4 hrs. SERVES: 6

These make-ahead, no-bake lemon delights are guaranteed to be the hit of your gathering 11⁄2 cups vanilla wafer cookies

(25), finely ground

3 Tbs. butter, melted

11⁄4 cups heavy cream

1⁄4 cup + ⁄ cup sugar

2

3

2 (8 oz.) pkgs. cream cheese,

at room temp.

6 Tbs. + 1 cup lemonade

2 tsp. grated lemon zest

2 (1⁄4 oz.) env. unflavored gelatin Lemon-yellow concentrated

food coloring

6 raspberries

1 Line rimmed baking sheet with parchment paper. Place 6 (3"x2") ring molds on baking sheet. Mix cookie crumbs and butter; press into bottoms of ring molds. Chill until set, 20 min.

2 On medium-high speed, beat cream and 1⁄4 cup sugar until stiff; reserve. In separate bowl, on medium, beat cream cheese and remaining sugar until smooth; beat in 2 Tbs. lemonade and zest. In 1-qt. microwavesafe bowl, stir 2 Tbs. lemonade into 1 env. gelatin; let stand until absorbed, 5 min. Microwave until melted, 10–15 sec. Stir in 1 cup cream cheese mixture (if lumps form, microwave in 15-sec. intervals until smooth). Stir gelatin mixture into remaining cream cheese mixture. Fold in 2 cups whipped cream; cover and chill remaining whipped cream. Spread filling in molds. Cover; chill 30 min.

3 In 1-qt. microwave-safe bowl, stir 2 Tbs. lemonade into remaining gelatin; let stand 5 min. Microwave until melted, 15 sec. Stir in remaining 1 cup lemonade; tint with food coloring. Pour over cream cheese layer. Chill 3 hrs. Run knife around insides of molds; remove molds. Garnish with reserved whipped cream and berries.