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No Bake Mini Lemon Raspberry Cheesecakes

Easy and delicious mini cheesecakes with a tangy lemon flavor and sweet raspberry topping.

Ingredients

Scale

For the Crust:

  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup melted butter
  • 8 oz cream cheese, softened
  • 1/2 cup powdered sugar
  • 1 tsp vanilla extract
  • 1 tbsp lemon zest
  • 2 tbsp lemon juice
  • 1 cup heavy whipping cream
  • 1/2 cup raspberry jam
  • Fresh raspberries for garnish

Instructions

1. Prepare the Crust:

  1. In a bowl, mix graham cracker crumbs and melted butter until combined. Press into the bottom of mini cheesecake molds or cupcake liners.
  2. In another bowl, beat cream cheese, powdered sugar, vanilla, lemon zest, and lemon juice until smooth.
  3. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold into the cream cheese mixture.
  4. Spoon the cheesecake filling over the crusts and smooth the tops. Refrigerate for at least 2 hours or until set.
  5. Before serving, top each mini cheesecake with raspberry jam and fresh raspberries.

Notes

You can customize the seasonings to taste.

  • Author: Trusted Blog