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
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.
Notes
- For extra flavor, drizzle with raspberry sauce before serving.
- Cheesecakes can be stored covered in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 280
- Sugar: 16g
- Sodium: 180mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg
