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No Bake Mini Raspberry Lemon Cheesecakes

These no bake mini cheesecakes combine a light graham cracker crust with a rich, tangy lemon and raspberry cheesecake filling, topped with whipped cream and fresh raspberries. Perfect for a fresh, summery dessert without turning on the oven.

  • Total Time: 4 hours 20 minutes (including chilling)
  • Yield: 12 mini cheesecakes 1x

Ingredients

Scale
  • 1 cup graham cracker crumbs
  • 3 tablespoons melted butter
  • 12 oz cream cheese, softened
  • 1/2 cup powdered sugar, sifted
  • 1/4 cup heavy cream
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest
  • 1 cup fresh raspberries, plus extra for topping
  • 1 1/2 cups whipped cream or Cool Whip

Instructions

  1. In a bowl, combine graham cracker crumbs and melted butter until mixture resembles wet sand.
  2. Press the crumb mixture firmly into the bottom of mini cheesecake molds or cups to form the crust. Chill while preparing filling.
  3. In a large bowl, beat cream cheese and powdered sugar on medium speed until smooth and incorporated.
  4. Add heavy cream, lemon juice, and lemon zest to the cream cheese mixture and beat until creamy and fluffy.
  5. Gently fold in fresh raspberries and whipped cream until evenly combined.
  6. Spoon the cheesecake filling over the chilled crusts, smoothing the tops.
  7. Refrigerate the mini cheesecakes for at least 4 hours or until set.
  8. Before serving, top each cheesecake with additional whipped cream and fresh raspberries.

Notes

These mini cheesecakes can be frozen in airtight containers for up to 3 months but are best enjoyed fresh. You can substitute the graham cracker crust with chocolate cookie crumbs or vanilla wafers for a different flavor. Lime zest can be used instead of lemon for a twist.

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

Nutrition

  • Calories: 180
  • Sugar: 10
  • Sodium: 90
  • Fat: 12
  • Saturated Fat: 7
  • Unsaturated Fat: 5
  • Trans Fat: 0
  • Carbohydrates: 15
  • Fiber: 1
  • Protein: 3
  • Cholesterol: 30