Description
These No-Bake Mini Lemon Raspberry Cheesecakes are the perfect combination of creamy, tangy, and sweet flavors. With a graham cracker crust, a luscious lemon cheesecake filling, and a fresh raspberry topping, they’re ideal for parties or individual desserts.
Ingredients
Units
Scale
For the Crust:
- 1 cup graham cracker crumbs
- 4 tbsp unsalted butter, melted
- 2 tbsp granulated sugar
For the Lemon Cheesecake Filling:
- 8 oz (1 package) cream cheese, softened
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 2 tbsp fresh lemon juice
- 1 tbsp lemon zest
- 1/2 cup heavy whipping cream, cold
For the Raspberry Topping:
- 1 1/2 cups fresh raspberries
- 1/4 cup granulated sugar
- 1 tbsp cornstarch
- 1 tbsp water
Optional Garnish:
- Fresh raspberries
- Lemon zest or slices
- Whipped cream
Instructions
- Prepare the Crust:
- In a small bowl, combine graham cracker crumbs, melted butter, and sugar.
- Divide the mixture evenly among 12 muffin cups lined with paper liners. Press down firmly to form a base.
- Refrigerate while preparing the filling.
- Make the Lemon Cheesecake Filling:
- In a large bowl, beat the cream cheese, powdered sugar, vanilla extract, lemon juice, and lemon zest until smooth and creamy.
- In a separate bowl, whip the heavy cream until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture until fully combined.
- Spoon or pipe the filling evenly over the prepared crusts. Smooth the tops with a spatula.
- Refrigerate for at least 2 hours to set.
- Prepare the Raspberry Topping:
- In a small saucepan, combine raspberries, sugar, cornstarch, and water. Cook over medium heat, stirring, until the mixture thickens and the raspberries break down (about 5 minutes).
- Strain the mixture through a fine-mesh sieve to remove seeds (optional). Allow the topping to cool completely.
- Assemble and Serve:
- Spoon the cooled raspberry topping over each cheesecake.
- Garnish with fresh raspberries, whipped cream, or lemon zest, if desired.
- Serve chilled and enjoy!
Notes
- You can substitute graham crackers with crushed vanilla wafers or digestive biscuits for the crust.
- For a shortcut, use store-bought raspberry sauce or jam.
- Store in an airtight container in the refrigerator for up to 3 days.