Easy, Elegant Naked Cake Raspberry Cheesecake

My goal in life is to trick people into thinking I’m an amazing chef. I love delicious recipes that are super easy but look fancy and complicated. I can’t wait to show you my latest easy-but-gorgeous kitchen creation. Introducing the no-bake mini naked cheesecake stack:

So pretty, right? Naked cakes are all the rage right now and I have to say, I kinda love them! Here’s how I made mine in about 20 minutes. You heard that right, friends. In less than 20 minutes I made a dessert that’s perfect for a dinner party or tea party or Mother’s Day or a million other times when you want to be a little fancy.

Easy Naked Cake

• 1 Sara Lee Cheesecake
• 1 container Cool Whip Whipped Topping
• 1 container fresh raspberries

Using a large canning ring, cup or round cookie cutter, push the outline of three circles onto the top of the still-frozen cheesecake. A thawed cheesecake is too messy to cut, so be sure it’s fresh out of the freezer. Then use a sharp knife to cut around the circle. Keep the knife vertical for the prettiest cut.

Next, mix about a cup of Cool Whip with a big handful of raspberries. I tried to moosh some of the berries with the spoon so they would release their juices and turn the Cool Whip a pretty pink.

Place the first cheesecake circle onto a serving dish. Add a layer of berry Cool Whip and repeat with all three layers. Garnish with fresh berries.

See? SO easy, but so pretty! The best part about this dessert is that you can keep all of the ingredients in the freezer and whip up this amazing treat at a moment’s notice. When unexpected guests arrive, you’ll be prepared to entertain in style!

If you have leftover Cool Whip, it can be stored in the fridge for up to two weeks. Good to know, right?