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No-Bake Mini Lemon Raspberry Cheesecakes

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These no-bake mini lemon raspberry cheesecakes are a refreshing and easy dessert featuring a graham cracker crust, a creamy lemon and raspberry filling, and a fresh raspberry topping.

Ingredients

Scale
  • 1 cup graham cracker crumbs
  • 3 tablespoons melted butter
  • 12 oz cream cheese, softened
  • 1/2 cup powdered sugar, sifted
  • 1 cup raspberry puree, strained
  • Zest and juice of 1 lemon
  • 1 1/2 cups whipped cream or Cool Whip
  • 12 fresh raspberries, for topping
  • Whipped cream, for garnish (optional)

Instructions

  1. In a small bowl, mix graham cracker crumbs and melted butter. Press about 1 tablespoon of the mixture into the bottom of each of 12 small jars or ramekins.
  2. In a large bowl, combine cream cheese and raspberry puree until smooth.
  3. Add powdered sugar and mix until light and fluffy, about 2 minutes.
  4. Fold in whipped cream until fully incorporated.
  5. Gently fold in lemon zest and lemon juice.
  6. Divide the filling evenly among the jars, smoothing the tops.
  7. Refrigerate for at least 3 hours or overnight until set.
  8. Top each cheesecake with a fresh raspberry and a dollop of whipped cream if desired before serving.

Notes

For a seedless filling, make sure to strain the raspberry puree well. These cheesecakes can be made ahead and stored in the refrigerator for up to 3 days. Substitute Cool Whip for homemade whipped cream for a lighter texture.

Nutrition

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