No Bake Mini Lemon Raspberry Cheesecakes Recipe

Introduction

These easy no-bake lemon raspberry cheesecakes offer a refreshing dessert ready in just 15 minutes. The bright citrus and berry flavors create a perfect balance, ideal for warm days or last-minute gatherings. For another delightful cheesecake variation, try the Strawberry Shortcake Cheesecake Recipe. This simple method requires no oven and delivers impressive results every time.

Ingredients

These No Bake Mini Lemon Raspberry Cheesecakes combine zesty lemon brightness with sweet raspberry swirls in a creamy, graham cracker crust that requires no oven time.

• 1 cup crushed graham cracker crumbs
• 12 oz cream cheese, softened
• 1/2 cup powdered icing sugar, sifted
• 1 1/2 cups cool whip or real whipped cream
• Zest and juice of 1 lemon (approximately 2 teaspoons zest and 1 1/2 tablespoons juice)
• 1 cup raspberry puree, strained
• 12 fresh raspberries for garnish
• Whipped cream for optional garnish

Timing

Prep Time	20 minutes
Cook Time	0 minutes
Total Time	20 minutes (plus 4 hours chilling)

Context: These No Bake Mini Lemon Raspberry Cheesecakes require about 25% less active time than traditional baked cheesecake recipes.

Step-by-Step Instructions

Step 1 — Prepare the Crust

Combine graham cracker crumbs, melted butter, and a pinch of sugar in a medium bowl. Press the mixture firmly into the bottom of each lined muffin cup, using the back of a spoon to create an even, compact layer.

Tip: For a neat presentation, press the crust down firmly so it holds together when the No Bake Mini Lemon Raspberry Cheesecakes are unmolded later.

Step 2 — Make the Cheesecake Filling

In a large mixing bowl, beat softened cream cheese with powdered sugar and vanilla extract until completely smooth and lump-free. Scrape down the sides of the bowl to ensure everything is incorporated.

Tip: Use room temperature cream cheese for easiest blending—this prevents a grainy texture in your No Bake Mini Lemon Raspberry Cheesecakes.

Step 3 — Add Lemon and Raspberries

Fold in freshly grated lemon zest, lemon juice, and finely chopped raspberries. Stir gently to distribute the fruit and citrus evenly without overmixing, which can cause the raspberries to bleed too much.

Tip: If you prefer a smoother filling, you can mash the raspberries slightly or use raspberry purée instead of chopped berries.

Step 4 — Whip the Cream

In a separate chilled bowl, whip heavy cream until stiff peaks form. Be careful not to overwhip, or the cream may become grainy and difficult to fold into the cheesecake base.

Tip: For best results, chill your bowl and beaters in the freezer for 10–15 minutes before whipping the cream.

Step 5 — Combine Filling and Cream

Gently fold the whipped cream into the cheesecake mixture in two additions, using a spatula and a light hand to maintain as much air as possible. Stop folding once no white streaks remain.

Tip: Fold just until combined—overmixing at this stage can deflate the cream and result in denser No Bake Mini Lemon Raspberry Cheesecakes.

Step 6 — Fill and Chill

Divide the filling evenly among the prepared crusts, smoothing the tops with a spoon or offset spatula. Refrigerate the cheesecakes for at least 4 hours, or until fully set.

Tip: For faster setting, you can place the No Bake Mini Lemon Raspberry Cheesecakes in the freezer for 1–2 hours before transferring to the refrigerator.

Step 7 — Garnish and Serve

Just before serving, top each mini cheesecake with a fresh raspberry and a twist of lemon zest or a mint leaf. Remove from liners carefully to keep the crust intact.

Tip: Add garnishes right before serving to keep the raspberries fresh and prevent the lemon zest from drying out.

Nutritional Information

Calories	285
Protein	5g
Carbohydrates	24g
Fat	19g
Fiber	1g
Sodium	180mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Greek yogurt for cream cheese — Adds protein while maintaining creamy texture with a pleasant tang
• Almond flour crust instead of graham crackers — Creates a gluten-free, lower-carb base with nutty flavor
• Coconut cream for dairy components — Provides rich dairy-free alternative that pairs well with lemon
• Monk fruit sweetener instead of sugar — Reduces carbs and glycemic impact without sacrificing sweetness
• Fresh raspberry puree over preserves — Lowers added sugars while intensifying fresh berry flavor
• Vanilla protein powder blended in — Boosts protein content subtly without overpowering citrus notes
• Reduced-sodium nut crust — Cuts sodium while maintaining satisfying crunch in your No Bake Mini Lemon Raspberry Cheesecakes

Serving Suggestions

• Pair these No Bake Mini Lemon Raspberry Cheesecakes with a glass of chilled Prosecco or sparkling lemonade for a refreshing contrast.
• Serve as elegant individual desserts at bridal showers, garden parties, or Mother’s Day brunches.
• Create a dessert platter by arranging the mini cheesecakes alongside fresh berries and mint sprigs for a vibrant presentation.
• Offer them with a warm cup of Earl Grey tea or light roast coffee to balance the citrusy tang.
• For a summer gathering, serve these No Bake Mini Lemon Raspberry Cheesecakes slightly chilled from the refrigerator.
• Garnish each cheesecake with a fresh raspberry and a twist of lemon zest just before serving to enhance visual appeal.

These No Bake Mini Lemon Raspberry Cheesecakes are wonderfully versatile, fitting beautifully into both casual and formal occasions while delighting guests with their bright, creamy flavors.

Common Mistakes to Avoid

• Mistake: Using cold cream cheese straight from the fridge. Fix: Let it soften at room temperature for 1-2 hours to prevent a lumpy filling.
• Mistake: Overmixing the cheesecake batter after adding cream. Fix: Fold gently to maintain airiness and avoid a dense texture.
• Mistake: Pressing the crust too firmly into cups. Fix: Lightly tamp it down to keep the base crumbly, not compacted.
• Mistake: Skipping the chilling time before serving. Fix: Refrigerate for at least 4 hours so the No Bake Mini Lemon Raspberry Cheesecakes set properly.
• Mistake: Adding fresh raspberries directly into the filling. Fix: Use preserves or cooked-down berries to control moisture and prevent sogginess.
• Mistake: Zesting lemon over a bowl of mixed filling. Fix: Zest directly into your cream cheese to capture all the citrus oils.
• Mistake: Using watery thawed frozen whipped topping. Fix: Ensure whipped cream or alternatives are well-chilled and stable before folding in.
• Mistake: Not tasting the lemon-raspberry balance before filling cups. Fix: Adjust sweetness or tartness early to suit your preference.
• Mistake: Rushing the crust setting step. Fix: Freeze the crust layer for 15 minutes so it doesn’t mix with the filling.

Storing Tips

• Fridge: Store No Bake Mini Lemon Raspberry Cheesecakes in an airtight container in the refrigerator for up to 5 days. Keep them at or below 40°F (4°C) for food safety.
• Freezer: Freeze individual No Bake Mini Lemon Raspberry Cheesecakes in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before serving.
• Reheat: These cheesecakes are best served chilled and do not require reheating. If desired, let them sit at room temperature for 10-15 minutes to soften slightly.

Always use clean utensils when handling your No Bake Mini Lemon Raspberry Cheesecakes to maintain freshness and prevent contamination.

Conclusion

These No Bake Mini Lemon Raspberry Cheesecakes are the perfect easy dessert for any occasion. If you love raspberry cheesecakes, you might also enjoy our Raspberry Pistachio Cheesecake Recipe. Give this recipe a try and let us know what you think in the comments!

Print

No Bake Mini Lemon Raspberry Cheesecakes

Print Recipe

Creamy and smooth mini no-bake lemon raspberry cheesecakes with a graham cracker crust, fluffy cheesecake filling, and fresh raspberries

• Author: Dorothy Miller
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 15 minutes plus 3 hours refrigeration
• Yield: 6 1x
• Method: Dessert
• Cuisine: Dessert

Ingredients

Scale 1x2x3x

• 1 cup crushed graham cracker crumbs
• 12 oz cream cheese, softened
• 1/2 cup powdered icing sugar, sifted
• 1 1/2 cups cool whip or real whipped cream
• Zest and juice of 1 lemon (approximately 2 teaspoons zest and 1 1/2 tablespoons juice)
• 1 cup raspberry puree, strained
• 12 fresh raspberries for garnish
• Whipped cream for optional garnish

Instructions

1. Puree fresh raspberries and push through a fine mesh strainer to remove seeds
2. In a large bowl combine softened cream cheese and raspberry puree
3. Slowly add powdered icing sugar and mix until light and fluffy, about 2 minutes
4. Fold cool whip into the raspberry mixture until completely combined
5. Add lemon juice and lemon zest and fold in gently
6. Evenly distribute graham cracker crumbs in the bottom of 6 small jars or glasses
7. Distribute the cheesecake mixture evenly into jars on top of graham cracker crumbs
8. Cover and refrigerate for 3 hours or overnight
9. Top with fresh raspberries, lemon slices, and optional whipped cream before serving

Notes

If the cheesecake filling seems too thin, add more cream cheese and icing sugar until it reaches a smooth frosting consistency. This recipe can be made in individual jars, glasses, or a 9-inch springform pan. For best results, use full-fat cream cheese at room temperature.

Nutrition

• Calories: 385
• Sugar: 26
• Sodium: 245
• Fat: 26
• Saturated Fat: 16
• Unsaturated Fat: 8
• Trans Fat: 0
• Carbohydrates: 32
• Fiber: 1
• Protein: 6
• Cholesterol: 75

FAQs

Can I make these No Bake Mini Lemon Raspberry Cheesecakes ahead of time?

Yes, you can prepare them ahead. These No Bake Mini Lemon Raspberry Cheesecakes need time to set in the refrigerator, making them perfect for making a day in advance. Store them covered in the fridge until ready to serve.

Can I use frozen raspberries for the topping?

Yes, frozen raspberries work well. Thaw and drain them to remove excess liquid before using. This ensures your No Bake Mini Lemon Raspberry Cheesecakes have a vibrant, non-watery topping.

How long do these mini cheesecakes need to set in the fridge?

They typically need at least 4 hours to set firmly. For best results, chill your No Bake Mini Lemon Raspberry Cheesecakes overnight. This allows the filling to become perfectly firm and creamy.