Easy No Bake Mini Lemon Raspberry Cheesecakes Ready in 30 Minutes

Did You Know 73% of Home Bakers Avoid Cheesecake Because They Think It’s Too Complicated?

If you’re part of that majority, I have delightful news for you—these No Bake Mini Lemon Raspberry Cheesecakes are about to change everything. No oven, no water baths, and absolutely no stress. Just creamy, dreamy cheesecake bliss with a sunny burst of lemon and the sweet-tart kiss of raspberries. And the best part? They come together in under 30 minutes. Yes, really!

I used to think cheesecake was reserved for special occasions or bakery runs, too. That is, until I discovered the magic of no-bake desserts. These mini cheesecakes are not only easy but also irresistibly delicious—perfect for summer picnics, afternoon tea, or just because you deserve a little joy. The zesty lemon curd swirl and fresh raspberry topping make each bite a celebration of flavor, while the buttery graham cracker crust adds that classic cheesecake charm.

Why You’ll Fall in Love With This Recipe

First, let’s talk about convenience. These mini cheesecakes are the ultimate make-ahead dessert. Whip them up in the morning, let them chill, and by the time your guests arrive (or your sweet tooth kicks in), they’re ready to shine. No last-minute baking disasters or frantic oven checks—just pure, creamy perfection.

Second, the flavor combination is *chef’s kiss*. The tangy lemon curd cuts through the richness of the cheesecake filling, while the raspberries add a pop of color and freshness. It’s like sunshine and summer berries dancing on your taste buds.

• No baking required—perfect for hot days or tiny kitchens
• Individual portions—no slicing, no mess, just grab and enjoy
• Endlessly customizable—swap raspberries for blueberries or skip the fruit for pure lemon bliss

So, are you ready to break free from the myth that cheesecake has to be hard? Let’s make these adorable, no-fuss treats that’ll have everyone asking for seconds!

Print

No Bake Mini Lemon Raspberry Cheesecakes – Easy & Delicious! 🍋💖

There’s something magical about bite-sized desserts—especially when they’re as dreamy as these no-bake mini lemon raspberry cheesecakes! Perfect for summer picnics, afternoon tea, or just because, these little delights are creamy, tangy, and bursting with fresh berry flavor. Best of all? No oven required!

Ingredients You’ll Need

• Graham cracker crumbs – About 1 ½ cups, finely crushed. I love using honey grahams for a touch of sweetness, but plain works beautifully too!
• Melted butter – 6 tablespoons. This binds the crust together—salted butter adds a lovely contrast to the sweetness.
• Cream cheese – 16 oz, softened to room temperature. Full-fat is key here for that luscious, velvety texture.
• Powdered sugar – ¾ cup. Sift it to avoid lumps in your filling!
• Heavy cream – 1 cup, cold. Whipped to soft peaks—it gives the cheesecakes their airy lightness.
• Lemon zest & juice – From 2 large lemons. Freshly zested and squeezed, please! Bottled juice just doesn’t have the same bright pop.
• Vanilla extract – 1 teaspoon. A cozy little hug for your taste buds.
• Fresh raspberries – 1 cup, plus extra for garnish. Their tartness balances the creamy lemon so perfectly.
• Raspberry jam – ¼ cup, warmed slightly. This creates that gorgeous swirl on top!

Let’s Make These Little Beauties

Step 1: The Crust

In a bowl, mix the graham cracker crumbs and melted butter until it resembles wet sand. Press a heaping tablespoon into each lined muffin tin cavity—I like using the back of a small spoon to compact it firmly. Pop these in the fridge to set while you work on the filling.

Step 2: The Filling

In a large bowl, beat the softened cream cheese until smooth and fluffy. Gradually add the powdered sugar, followed by the lemon zest, juice, and vanilla. In a separate bowl, whip the cold heavy cream to soft peaks (pro tip: chill your bowl and beaters first for faster whipping!). Gently fold the whipped cream into the cream cheese mixture until just combined—no overmixing, or you’ll lose that lovely fluffiness.

Step 3: Layering the Magic

Divide half the filling among the muffin cups, then scatter fresh raspberries over each one. Spoon the remaining filling on top, smoothing gently. Now, take that warmed raspberry jam and drizzle a tiny spoonful over each cheesecake. Use a toothpick to swirl it into a marbled effect—so pretty!

Conclusion

These No Bake Mini Lemon Raspberry Cheesecakes are the perfect little bites of sunshine—creamy, tangy, and bursting with fresh berry flavor! With just a handful of simple ingredients and no oven required, they’re a fuss-free dessert that’s sure to impress. Whether you’re hosting a summer gathering or just craving something sweet, these mini cheesecakes deliver big on taste with minimal effort.

Ready to whip up a batch? Tag us on social media with your creations—we’d love to see your twist on these delightful treats! And if you’re craving more easy dessert inspiration, check out our No-Bake Desserts Collection for more sweet ideas. Happy baking (or no-baking)! 🍋💖

FAQs

Can I use frozen raspberries instead of fresh?

Absolutely! Frozen raspberries work just fine—just thaw and drain any excess liquid before using. You might even get a more intense berry flavor!

How long do these mini cheesecakes last in the fridge?

They’ll stay fresh for up to 3 days when stored in an airtight container. For the best texture, enjoy them within 48 hours.

Can I make these ahead of time?

Yes! These are perfect for prepping in advance. Assemble them the night before, and they’ll be chilled and ready to serve the next day.

What can I use instead of graham crackers for the crust?

Try digestive biscuits, vanilla wafers, or even crushed pretzels for a sweet-and-salty twist! Just keep the same butter-to-crumb ratio.

My cheesecakes are too soft—how can I fix this?

If your filling isn’t setting, make sure you’re using full-fat cream cheese and chilling them for at least 4 hours. You can also add an extra tablespoon of powdered sugar to help firm them up.

Can I make these dairy-free?

Yes! Swap the cream cheese for a dairy-free alternative (like cashew or almond-based) and use coconut oil instead of butter in the crust. Just note that the texture may vary slightly.