Get ready to fall in love with effortless elegance! No Bake Mini Lemon Raspberry Cheesecakes are a sunshine-bright treat packed with tangy lemon, fresh raspberries, and a dreamy, creamy filling—plus, there’s no oven required. These adorable, single-serve cheesecakes boast layers of buttery graham cracker crust, silky lemon-vanilla cream, and bursts of juicy berries, all chilled to perfection. Whether you’re impressing guests, brightening up a weeknight, or just want a taste of summer, this recipe guarantees zesty flavor and smiles every single time.

No Bake Mini Lemon Raspberry Cheesecakes Recipe - Recipe Image

Ingredients You’ll Need

Let’s talk about how just a handful of ingredients come together to create pure cheesecake bliss! Each one plays a starring role, so make sure you use the best you can find—it’s the secret behind the irresistible flavor, plush texture, and stunning pops of color in these No Bake Mini Lemon Raspberry Cheesecakes.

Graham cracker crumbs: The classic crispy, buttery base that makes each bite irresistible.
Granulated sugar: Just enough to sweeten up the crust and bring balance to the tangy filling.
Unsalted butter (melted): Holds the crust together and delivers that melt-in-your-mouth finish.
Cream cheese (softened): The decadent, tangy hero that forms the luscious cheesecake body.
Powdered sugar: Dissolves smoothly for a creamy, sweet filling that’s never gritty.
Fresh lemon juice: Brightens up every bite with its sunny citrus zing.
Lemon zest: Packs in extra fragrant lemon flavor right where you want it.
Vanilla extract: Adds a warm, mellow undertone that rounds out the vibrant flavors.
Heavy whipping cream: Whips up super light and fluffy, giving your cheesecakes that cloudlike texture.
Fresh raspberries: Little bursts of juicy tartness that make each cheesecake a celebration.
Lemon slices or zest curls for garnish: Finish with a bit of flair and an extra pop of color!

How to Make No Bake Mini Lemon Raspberry Cheesecakes

Step 1: Prepare the Graham Cracker Crust

Start by stirring together the graham cracker crumbs, granulated sugar, and melted butter in a small bowl until the mixture is moistened and looks a bit like damp sand. Line 8 muffin cups with paper liners or silicone molds and spoon the crust mixture evenly into the bottom of each. Use the back of a spoon (or your fingers!) to firmly press and compact the crumbs—this way, you’ll get a sturdy, delicious base for your No Bake Mini Lemon Raspberry Cheesecakes. Pop the pan in the fridge to set while you work on the filling.

Step 2: Mix the Cream Cheese Filling

In a large bowl, use an electric mixer to beat the softened cream cheese until it’s silky-smooth and creamy with no lumps in sight. Add powdered sugar, lemon juice, lemon zest, and vanilla extract. Beat everything together until combined and a little fluffy—the citrus will make your kitchen smell amazing. This step is the heart of your No Bake Mini Lemon Raspberry Cheesecakes, so don’t rush perfection!

Step 3: Whip the Cream and Fold Together

In a separate bowl, whip the heavy cream until you see stiff peaks (that means when you lift up the whisk, the cream holds its shape). Gently fold the whipped cream into the lemony cream cheese mixture—a gentle hand keeps things light and airy. You’ll end up with a dreamy, pillowy filling that’s pure cheesecake magic.

Step 4: Assemble and Add Raspberries

Spoon the filling into each chilled crust, dividing evenly among the muffin cups. Press a few fresh raspberries into the center and top of each mini cheesecake—they’ll peek out beautifully! Smooth the tops with the back of a spoon or a small offset spatula to give each one a neat finish. This is where the burst of berry magic comes to life!

Step 5: Chill Until Set and Garnish

Place your assembled cheesecakes back in the refrigerator and chill for at least 3 hours, or until the filling is firm to the touch. When you’re ready to serve, top each with extra raspberries and a twist of lemon zest or a lemon slice for that bakery-worthy look. Voila—your No Bake Mini Lemon Raspberry Cheesecakes are ready to be devoured!

How to Serve No Bake Mini Lemon Raspberry Cheesecakes

Garnishes

The garnish isn’t just an afterthought—it’s your finishing touch! Top each cheesecake with a few fresh raspberries and a sprinkle of lemon zest or an elegant lemon curl. Want to get extra fancy? Try a quick drizzle of raspberry sauce or a dusting of powdered sugar for a touch of café-inspired charm.

Side Dishes

Keep things light and breezy! Pair these No Bake Mini Lemon Raspberry Cheesecakes with a big bowl of mixed berries, a citrusy fruit salad, iced herbal tea, or fluffy vanilla whipped cream for an extra luscious dessert spread. They’re delightful alongside crispy biscotti or gingersnap cookies if you’re looking to impress at a tea party or brunch.

Creative Ways to Present

Put your personal spin on presentation! Serve each cheesecake in clear glass jars for a rustic-chic vibe, or top with edible flowers for special occasions. Stack a couple on a tiered dessert stand for a stunning centerpiece, or individually wrap in parchment and twine for a sweet party favor. However you dress them up, these No Bake Mini Lemon Raspberry Cheesecakes always steal the show.

Make Ahead and Storage

Storing Leftovers

If you have leftovers (which is rare!), simply cover the mini cheesecakes with plastic wrap or store them in an airtight container in the fridge. They’ll stay fresh and delicious for up to 3 days, making them perfect for prepping ahead for parties or grabbing whenever you need a sweet pick-me-up.

Freezing

These No Bake Mini Lemon Raspberry Cheesecakes can absolutely be frozen! After chilling and garnishing, wrap each one tightly in plastic wrap and place them in a freezer-safe container. Freeze for up to a month. To serve, thaw the cheesecakes in the fridge overnight and add a fresh raspberry or zest curl before serving for best results.

Reheating

No reheating is needed for this chilled dessert! Just let frozen cheesecakes thaw gently in the refrigerator until completely defrosted. If they sit at room temperature for a short while before serving, that’s okay—the creamy texture becomes even more luscious.

FAQs

Can I use frozen raspberries instead of fresh?

You can! Just thaw them completely and gently pat them dry to prevent extra liquid from making the cheesecakes soggy. Fresh is best for garnish, but frozen works well inside the filling.

What’s the best way to zest a lemon?

A fine microplane grater is your best friend for lemon zest—it removes only the fragrant yellow part and leaves behind the bitter white pith. Always zest first before you juice the lemon!

Can I make these No Bake Mini Lemon Raspberry Cheesecakes in advance for a party?

Absolutely! You can make and chill them up to two days ahead. Add the final touches of fresh raspberries and lemon zest just before serving for the freshest look and flavor.

How do I make the crust gluten free?

Simply swap regular graham crackers for your favorite gluten free variety! Everything else in the recipe is naturally gluten free, so it’s an easy switch.

Can I double the recipe?

Yes, doubling works perfectly—just use a second muffin tin, and keep an eye on chilling space in your fridge. These No Bake Mini Lemon Raspberry Cheesecakes are always a crowd pleaser, so making more is never a bad idea!

Final Thoughts

These No Bake Mini Lemon Raspberry Cheesecakes are pure joy in every bite—zesty, luscious, playful, and so simple to make. I can’t recommend them enough! Give this recipe a try, share them with friends, and watch everyone light up from that first creamy, tangy taste.

No Bake Mini Lemon Raspberry Cheesecakes Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 5 reviews

Author: Emma
Total Time: 3 hours 20 minutes (includes chilling)
Yield: 8 mini cheesecakes 1x
Diet: Non-Vegetarian

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Description

Indulge in these delightful No Bake Mini Lemon Raspberry Cheesecakes for a burst of citrusy sweetness in every bite. A perfect treat for any occasion, these creamy and fruity cheesecakes are sure to impress your guests!

Ingredients

Scale

Graham Cracker Crust:

1 cup graham cracker crumbs
3 tablespoons granulated sugar
4 tablespoons unsalted butter, melted

Cheesecake Filling:

12 ounces cream cheese, softened
1/2 cup powdered sugar
2 tablespoons fresh lemon juice
1 teaspoon lemon zest
1 teaspoon vanilla extract
1 cup heavy whipping cream
1/2 cup fresh raspberries, plus extra for topping
Lemon slices or zest curls for garnish

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Instructions

Graham Cracker Crust: In a small bowl, combine graham cracker crumbs, sugar, and melted butter. Press the mixture into the bottoms of 8 muffin cups lined with paper liners or silicone molds. Chill in the refrigerator.
Cheesecake Filling: Beat cream cheese until smooth. Add powdered sugar, lemon juice, lemon zest, and vanilla extract. Whip heavy cream until stiff peaks form. Fold whipped cream into cream cheese mixture. Spoon filling over chilled crusts, press raspberries in, and chill until firm.
Before serving, top with raspberries and lemon slices or zest curls.