Description
No Bake Mini Lemon Raspberry Cheesecakes are quick, easy, and delicious tart treats perfect for busy moments.
Ingredients
Scale
- 1 cup graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 cup heavy cream
- Zest of 1 lemon
- 2 tablespoons fresh lemon juice
- 1 cup fresh raspberries (plus more for garnish)
Instructions
- Prepare the Crust: In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix until it’s all combined and looks like wet sand. Press the mixture firmly into the bottom of your mini cheesecake tins or silicone molds.
- Make the Cheesecake Filling: In another bowl, beat the softened cream cheese until it’s smooth and creamy. Gradually add in the powdered sugar, mixing thoroughly until combined.
- Add the Flavors: Fold in the heavy cream, lemon zest, and lemon juice. Whip it together until fluffy and light.
- Embrace the Raspberries: Gently fold in the fresh raspberries, trying not to crush them too much.
- Scoop and Chill: Scoop the cheesecake mixture into your prepared crusts, filling them generously. Cover and chill in the refrigerator for at least 240 minutes (or overnight if you have the patience!).
- Serve and Garnish: Once set, pop them out of the tins or molds and garnish with extra raspberries and a little more lemon zest.
Notes
For a quick option, use a pre-made crust. Feel free to switch up the fruit depending on the season.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cheesecake
- Calories: 250
- Sugar: 18g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Keywords: no bake cheesecake, lemon raspberry dessert, easy cheesecake recipe