Description
No-Bake Lemon Raspberry Cheesecakes are bright, creamy mini desserts layered with a buttery graham cracker crust, zesty lemon cheesecake filling, and a fresh raspberry topping. They’re refreshing, easy to prepare, and perfect for warm weather gatherings.
Ingredients
1 cup graham cracker crumbs
4 tablespoons unsalted butter, melted
8 oz cream cheese, softened
1/2 cup powdered sugar
1/2 teaspoon pure vanilla extract
Zest of 1 lemon
2 tablespoons lemon juice (fresh)
1/2 cup heavy whipping cream
1 cup fresh raspberries
1 tablespoon raspberry jam (optional, for added color)
Instructions
1. In a bowl, combine graham cracker crumbs and melted butter. Stir until fully combined. Divide and press the mixture into the bottoms of 6 small jars or dessert cups.
2. In a medium bowl, beat the cream cheese until smooth. Add powdered sugar, vanilla, lemon zest, and lemon juice. Beat until fully incorporated.
3. In a separate bowl, whip the heavy cream until soft peaks form. Gently fold the whipped cream into the lemon cream cheese mixture.
4. Spoon or pipe the cheesecake mixture over the crust layer in each jar. Smooth the tops.
5. Top each cheesecake with fresh raspberries. If desired, lightly warm the raspberry jam and drizzle it over the berries for a glossy finish.
6. Refrigerate for at least 2 hours before serving. Enjoy chilled.
Notes
Use store-bought graham crusts to save time.
You can substitute strawberries or blueberries for a variation.
Best enjoyed within 3 days of making, kept refrigerated.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 310
- Sugar: 18g
- Sodium: 130mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 65mg
Keywords: no-bake lemon raspberry cheesecakes, lemon cheesecake jars, raspberry mini desserts, summer cheesecake, creamy no-bake cheesecake