No Bake Mini Lemon Raspberry Cheesecakes

No Bake Mini Lemon Raspberry Cheesecakes are bite-sized delights with a creamy lemon-infused cheesecake filling, a fresh raspberry topping, and a buttery graham cracker crust. These individual desserts are easy to make, elegant to serve, and perfect for any occasion.

Why You’ll Love This Recipe

• No Baking Required: Perfect for summer or when you want a fuss-free dessert.
• Individual Portions: Convenient and beautifully presented for parties or gatherings.
• Bright and Tangy Flavor: The zesty lemon and sweet raspberry combination is refreshing and irresistible.
• Customizable: Easily swap the fruit or crust to suit your taste.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Crust:

• Graham cracker crumbs
• Granulated sugar
• Unsalted butter, melted

For the Cheesecake Filling:

• Cream cheese, softened
• Powdered sugar
• Lemon juice (freshly squeezed)
• Lemon zest
• Vanilla extract
• Whipping cream

For the Raspberry Topping:

• Fresh raspberries
• Granulated sugar
• Lemon juice
• Cornstarch (for thickening)

Directions

this recipe

Step 1: Make the Crust

1. In a bowl, mix graham cracker crumbs, sugar, and melted butter until the mixture resembles wet sand.
2. Spoon the mixture into mini cheesecake molds, muffin tins lined with cupcake liners, or small jars. Press firmly to create an even crust layer. Chill in the refrigerator while preparing the filling.

Step 2: Prepare the Cheesecake Filling

1. In a mixing bowl, beat cream cheese and powdered sugar until smooth.
2. Add lemon juice, lemon zest, and vanilla extract, and continue mixing until well combined.
3. In a separate bowl, whip the cream until stiff peaks form, then gently fold it into the cream cheese mixture.
4. Spoon or pipe the filling onto the prepared crusts, smoothing the tops.

Step 3: Make the Raspberry Topping

1. In a small saucepan, combine raspberries, sugar, and lemon juice. Heat over medium-low heat, stirring until the berries break down.
2. Mix cornstarch with a small amount of water, then add it to the raspberry mixture. Cook until thickened. Let it cool completely.
3. Spoon the raspberry topping over the cheesecake filling.

Step 4: Chill and Serve

1. Refrigerate the mini cheesecakes for at least 4 hours, or until fully set.
2. Garnish with fresh raspberries or lemon zest if desired, and serve chilled.

Servings and Timing

• Servings: 8-12 mini cheesecakes, depending on mold size
• Prep Time: 20 minutes
• Chill Time: 4 hours

Variations

• Berry Swap: Use blueberries, blackberries, or strawberries for the topping.
• Gluten-Free: Replace graham crackers with gluten-free cookies or crackers.
• Chocolate Twist: Add a drizzle of white or dark chocolate over the top for extra decadence.
• Nutty Crust: Use crushed almonds, pecans, or walnuts in place of graham crackers for a unique texture.

Storage/Reheating

• Refrigerator: Store in an airtight container for up to 5 days.
• Freezer: Wrap individual cheesecakes tightly and freeze for up to 2 months. Thaw in the refrigerator before serving.
• Reheating: These cheesecakes are best served chilled and do not require reheating.

FAQs

1. Can I use frozen raspberries?

Yes, thaw them first and drain any excess liquid before making the topping.

2. Can I skip the raspberry topping?

Yes, the cheesecakes are delicious plain or with another topping like whipped cream.

3. Can I make this in a large pan instead of mini portions?

Yes, use an 8-inch or 9-inch springform pan for a full-sized no bake cheesecake.

4. How do I keep the crust from crumbling?

Press the crust mixture firmly and evenly into the molds to ensure it holds together.

5. Can I use low-fat cream cheese?

Yes, but the texture may be less creamy than with full-fat cream cheese.

6. What other fruit combinations work well?

Lime and strawberry or orange and blueberry are excellent alternatives.

7. Can I make this recipe vegan?

Yes, use plant-based cream cheese, coconut cream, and a vegan butter substitute for the crust.

8. Can I add gelatin for a firmer texture?

Yes, dissolve a small amount of gelatin in water and mix it into the filling for extra stability.

9. What’s the best way to pipe the filling neatly?

Use a piping bag with a round or star tip for a clean, professional look.

10. Can I double the recipe for a larger crowd?

Yes, simply double all ingredients and prepare in batches or larger molds.

Conclusion

No Bake Mini Lemon Raspberry Cheesecakes are the perfect combination of creamy, tangy, and sweet. These easy-to-make desserts are ideal for summer gatherings, holiday tables, or whenever you’re in the mood for a refreshing treat. Try this recipe today and impress your guests with these elegant and delicious mini cheesecakes!

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