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No Bake Mini Lemon Raspberry Cheesecakes

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Easy and delicious mini cheesecakes with a tangy lemon flavor and sweet raspberry topping.

Ingredients

Scale

For the Crust:

  • 1 1/2 cups graham cracker crumbs
  • 6 tbsp unsalted butter, melted
  • 16 oz cream cheese, softened
  • 1/2 cup granulated sugar
  • 1 tbsp lemon zest
  • 2 tbsp lemon juice
  • 1 tsp vanilla extract
  • 1 cup heavy whipping cream
  • 1/2 cup raspberry jam
  • Fresh raspberries for garnish

Instructions

1. Prepare the Crust:

  1. Mix graham cracker crumbs and melted butter, then press into the bottom of 12 lined muffin cups.
  2. In a large bowl, beat cream cheese, sugar, lemon zest, lemon juice, and vanilla until smooth.
  3. In a separate bowl, whip the heavy cream until stiff peaks form, then fold into the cream cheese mixture.
  4. Divide the filling evenly among the muffin cups, smoothing the tops.
  5. Refrigerate for at least 4 hours or until set.
  6. Top each cheesecake with raspberry jam and fresh raspberries before serving.

Notes

You can customize the seasonings to taste.

Find it online: https://www.rapidrecipes.blog/no-bake-lemon-raspberry-cheesecakes/