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No Bake Mini Lemon Raspberry Cheesecakes

Delightful no-bake mini cheesecakes featuring a creamy lemon filling with a luscious homemade raspberry swirl, set on a buttery biscuit base.

  • Total Time: 4 hours 20 minutes
  • Yield: 12 mini cheesecakes 1x

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs
  • 6 tablespoons unsalted butter, melted
  • 1/4 cup granulated sugar
  • 8 oz cream cheese, softened
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup heavy cream, cold
  • Zest of 1 lemon
  • 2 tablespoons fresh lemon juice
  • 1/2 cup fresh raspberries
  • 2 tablespoons raspberry jam

Instructions

  1. In a bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Press mixture firmly into the bottom of mini cheesecake molds or a muffin tin lined with paper liners to form the crust.
  2. In a large mixing bowl, beat the softened cream cheese until smooth. Add powdered sugar, vanilla extract, lemon zest, and lemon juice; mix until well combined.
  3. In a separate bowl, whip the cold heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until smooth and creamy.
  4. Spoon the lemon cheesecake filling over the crusts in each mold, smoothing the tops.
  5. Warm raspberry jam slightly and swirl it gently into the tops of each cheesecake. Place a fresh raspberry on top of each swirl.
  6. Refrigerate the mini cheesecakes for at least 4 hours or overnight until set.
  7. Remove from molds and serve chilled.

Notes

For best results, chill the heavy cream before whipping to achieve stiff peaks. You can substitute raspberry jam with fresh raspberry puree for a fresher swirl. These mini cheesecakes are perfect for parties and can be made a day ahead.

  • Author: Sophie Lane
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Method: Dessert
  • Cuisine: American

Nutrition

  • Calories: 250
  • Sugar: 15g
  • Sodium: 120mg
  • Fat: 18g
  • Saturated Fat: 11g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 20g
  • Fiber: 1g
  • Protein: 4g
  • Cholesterol: 55mg