Easy No Bake Mini Lemon Raspberry Cheesecakes Ready in 30 Minutes

Did You Know 72% of Home Bakers Avoid Cheesecakes Because They Think They’re Too Complicated?

If you’re part of that statistic, I have wonderful 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 bites of sunshine and berry bliss. 🍋💖

I used to believe cheesecakes were reserved for special occasions or professional bakers, too. That was until I discovered the magic of no-bake versions. These mini delights are not only effortless but also bursting with the perfect balance of zesty lemon and sweet-tart raspberries. They’re like little jars of happiness!

What makes this recipe extra special? You probably already have most ingredients in your kitchen right now. Graham crackers, cream cheese, fresh lemons, and raspberries—simple, wholesome, and oh-so-delicious. The best part? These mini cheesecakes come together in under 30 minutes (plus chilling time), making them perfect for last-minute gatherings, summer picnics, or just treating yourself on a lazy afternoon.

I first made these for my niece’s birthday party when I was short on time but wanted something impressive. The way her eyes lit up when she saw these jewel-toned desserts—that’s the moment I knew this recipe was a keeper. Now, they’re my go-to whenever I need a dessert that looks like I spent hours in the kitchen (when really, I was relaxing with a cup of tea!).

Ready to fall in love with the easiest, most delightful no-bake dessert? Let me show you how to create these showstoppers…

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

There’s something so magical about the combination of tart lemon and sweet raspberries—especially when they come together in a creamy, dreamy no-bake cheesecake. These mini delights are perfect for summer gatherings, afternoon tea, or just because you deserve a little treat. Plus, no oven required! Let’s gather our ingredients and get started.

Ingredients You’ll Need

• 1 ½ cups graham cracker crumbs – The buttery, crunchy foundation of our cheesecakes. If you’re feeling fancy, you can swap in digestive biscuits!
• 6 tbsp melted butter – This binds our crust together. Unsalted is best, but if you only have salted, just skip any extra salt in the recipe.
• 16 oz cream cheese, softened – Full-fat is key here for that luscious texture. Let it sit at room temperature for at least 30 minutes before mixing.
• ½ cup powdered sugar – For just the right amount of sweetness without graininess.
• 1 tbsp lemon zest – Freshly grated, please! It makes all the difference in brightening up the flavor.
• 3 tbsp fresh lemon juice – Squeezed from about 1-2 lemons, depending on their juiciness.
• 1 tsp vanilla extract – A little warmth to balance the citrus.
• 1 cup heavy whipping cream – Whipped to soft peaks for that cloud-like texture.
• ½ cup raspberry jam – Seedless or with seeds—your choice! I love the little pops of texture.
• Fresh raspberries & lemon slices – For garnish, because we eat with our eyes first!

Let’s Make These Mini Cheesecakes!

Step 1: Prepare the crust. In a medium bowl, mix the graham cracker crumbs and melted butter until it resembles wet sand. Press about 1 ½ tablespoons into the bottom of each lined cupcake tin (or small jars if you’re feeling rustic). Use the back of a spoon to firmly pack it down—this keeps the crust from crumbling later. Pop them in the fridge to set while you work on the filling.

Step 2: Whip the cream. In a chilled bowl (I pop mine in the freezer for 10 minutes beforehand), beat the heavy cream until soft peaks form. Be careful not to overmix, or it’ll turn grainy. Set aside.

Step 3: Make the cheesecake filling. In a large bowl, beat the softened cream cheese until smooth—no lumps allowed! Add the powdered sugar, lemon zest, lemon juice, and vanilla, mixing until just combined. Now, gently fold in the whipped cream in two batches. This keeps the filling light and airy. Taste and adjust the lemon if you want more zing!

Step 4: Layer the magic. Spoon or pipe the cheesecake filling over the chilled crusts, filling each cup about ¾ full. Then, dollop a teaspoon of raspberry jam on top and use a toothpick to swirl it gently into the filling. Don’t overmix, or you’ll lose that beautiful marbled effect.

Now, the hardest part—waiting! Chill these beauties in the fridge for at least 4 hours (overnight is even better) to let them set properly. Trust me, it’s worth the patience.

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 ideal for busy days, last-minute gatherings, or whenever you need a sweet pick-me-up. The buttery graham cracker crust, velvety lemon cheesecake filling, and vibrant raspberry topping create a dessert that’s as beautiful as it is delicious.

Ready to whip up a batch? Tag us on social media with your creations—we’d love to see your mini masterpieces! And if you’re craving more no-bake treats, check out our No-Bake Dessert Collection for more easy, irresistible ideas. Happy baking (or not baking)! 🍋💖

FAQs

Can I use frozen raspberries instead of fresh?

Absolutely! Frozen raspberries work just as well for the topping. Just thaw and drain any excess liquid before mashing or blending them.

How long do these mini cheesecakes last in the fridge?

They’ll stay fresh for up to 3–4 days when stored in an airtight container. For longer storage, you can freeze them (without toppings) for up to 1 month—just thaw in the fridge before serving.

Can I make these dairy-free?

Yes! Substitute the cream cheese with a dairy-free alternative (like almond or coconut-based cream cheese) and use coconut whipped cream instead of heavy cream.

My cheesecakes are too soft—what did I do wrong?

If the filling isn’t setting, it might need more chilling time (at least 4 hours, ideally overnight). Also, ensure your cream cheese is fully softened before mixing to avoid lumps that can affect texture.

Can I use a different fruit for the topping?

Of course! Strawberries, blueberries, or even a mixed berry compote would be delicious. Adjust the sugar in the topping to taste based on the fruit’s natural sweetness.