Description
Quick and delicious no-bake cheesecakes bursting with lemon and raspberry flavors, perfect for impressing guests or indulging after a long day.
Ingredients
Scale
- 1 cup graham cracker crumbs
- 4 tablespoons unsalted butter, melted
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- Juice of 2 lemons
- 1 cup fresh raspberries (plus more for garnish)
Instructions
- Make the crust: In a mixing bowl, combine the graham cracker crumbs and melted butter. Stir until the mixture resembles wet sand. Press the mixture firmly into mini cheesecake cups or a muffin tin lined with paper cups. Pop these into the fridge to set while you whip up the filling.
- Whip up the filling: In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add the powdered sugar, sour cream, and vanilla extract, mixing until well combined. Then, gently stir in the lemon juice.
- Layer it up: Remove your crusts from the fridge and spoon the cheesecake filling over the crusts, filling each cup to the top.
- Add the raspberries: Drop a few fresh raspberries on top of each cheesecake.
- Chill out: Place your mini cheesecakes back in the fridge for at least 240 minutes (or overnight if you can wait that long).
- Serve & delight: Once set, remove the cheesecakes from their molds, garnish with a sprinkle of powdered sugar or more raspberries.
Notes
Feel free to swap out raspberries for strawberries or blueberries. Ensure to chill thoroughly for the best texture.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cheesecake
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: no-bake cheesecake, lemon dessert, raspberry dessert, easy dessert, spring dessert