No Bake Mini Lemon Raspberry Cheesecakes
Creamy and smooth mini no-bake lemon raspberry cheesecakes with a graham cracker crust, fluffy cheesecake filling, and fresh raspberries
- 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
- 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
- Puree fresh raspberries and push through a fine mesh strainer to remove seeds
- In a large bowl combine softened cream cheese and raspberry puree
- Slowly add powdered icing sugar and mix until light and fluffy, about 2 minutes
- Fold cool whip into the raspberry mixture until completely combined
- Add lemon juice and lemon zest and fold in gently
- Evenly distribute graham cracker crumbs in the bottom of 6 small jars or glasses
- Distribute the cheesecake mixture evenly into jars on top of graham cracker crumbs
- Cover and refrigerate for 3 hours or overnight
- 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