Key Lime Cheesecake Parfaits with Raspberry Sauce and Quaker Oatmeal Cookie Crumble
Looking for the perfect dessert? These key lime cheesecakes are no-bake. The homemade raspberry sauce and crispy, crunch Quaker Oats crumble is delicious.
Ingredients
Key Lime Cheesecake
- 8 ounces cream cheese, at room temperature
- 1 14-ounce can sweetened condensed milk
- ½ cup key lime juice
- Pinch of salt
- Zest of one lime
- 1 cup whipped cream
Raspberry Sauce
- 18 ounces fresh raspberries
- 1 cup sugar
- 1 teaspoon lime juice
Quaker Oat Granola Cookie Crumble
- ½ cup brown sugar
- ½ cup all-purpose flour
- 1 cup Quaker Oat Granola Cookies, crushed
- 6 tablespoons cold butter
- Whipped Cream, for each serving
Instructions
For the Cheesecake
- Beat the cream cheese, sweetened condensed milk, key lime juice and salt until smooth. Fold in the whipped cream and lime zest until fully incorporated. Spoon cheesecake into individual serving dishes, spreading until the tops are even.
For the Raspberry Sauce
- Heat the raspberries, sugar and lime juice in a small saucepan over medium heat until simmering. Reduce heat to low and simmer until sugar melts, approximately 5 minutes. Set aside until cool.
For the Quaker Oat Granola Cookie Crumble
- Preheat oven to 350. Stir together brown sugar, flour and crushed Quaker Oat Granola Cookies until well mixed. Add butter and mix together with fingers until only pea-sized lumps remain. Spread crumble on a parchment-lined cookie sheet and bake for 20 minutes, stirring once midway through baking time.
- When ready to serve, pour raspberry sauce over each cheesecake parfait, dollop with a spoonful of whipped cream and top with a serving of Quaker Oat Granola Cookie Crumble.
