No-Bake Mini Lemon Raspberry Cheesecakes
Get ready to treat yourself to a delightful dessert that is both refreshing and easy to make! No-Bake Mini Lemon Raspberry Cheesecakes are the perfect combination of creamy cheesecake and tangy lemon, topped with a sweet raspberry sauce. These little treats are great for any occasion, from summer picnics to birthday parties. With no baking involved, you can whip them up in no time!
Why Make This Recipe
This recipe is a must-try for several reasons. First, it is incredibly simple and quick to prepare, making it ideal for beginners in the kitchen. Second, the bright flavors of lemon and raspberry create a refreshing dessert, perfect for warm weather. Finally, these mini cheesecakes are visually appealing and can impress your friends and family without much effort!
How to Make No-Bake Mini Lemon Raspberry Cheesecakes
Ingredients:
- 1 cup graham cracker crumbs
- 2 tbsp granulated sugar
- 1/4 cup unsalted butter, melted
- 8 oz cream cheese, softened
- 1/2 cup heavy cream
- 1/4 cup powdered sugar
- 2 tbsp lemon juice
- 1 tsp lemon zest
- 1 tsp vanilla extract
- 1/2 cup fresh or frozen raspberries
- 2 tbsp granulated sugar
- 1 tbsp water
- 1 tsp cornstarch
- Fresh raspberries for garnish
- Lemon zest twists for garnish
- Whipped cream (optional)
Directions:
Prepare the Crust: In a medium bowl, combine graham cracker crumbs, sugar, and melted butter until well mixed. Press the mixture into the bottoms of a mini cheesecake pan or lined muffin tin. Chill in the fridge while preparing the cheesecake layer.
Make the Cheesecake Layer: Beat the softened cream cheese until smooth. Add powdered sugar, lemon juice, lemon zest, and vanilla extract, and mix until creamy. In a separate bowl, whip the heavy cream to stiff peaks, then gently fold it into the cream cheese mixture. Spoon or pipe the cheesecake mixture over the chilled crusts.
Prepare the Raspberry Topping: In a small saucepan, cook raspberries, sugar, and water over medium heat, stirring occasionally, until the raspberries break down. Mix cornstarch with water to create a slurry and stir it into the raspberry mixture. Cook for another 1–2 minutes until thickened. Let the topping cool slightly.
Assemble & Chill: Once the raspberry topping is slightly cooled, spoon it over the cheesecake layer. Refrigerate the mini cheesecakes for at least 2 hours to set.
Garnish & Serve: Carefully remove the cheesecakes from the pan and garnish with fresh raspberries, lemon zest twists, and a dollop of whipped cream, if desired.
How to Serve No-Bake Mini Lemon Raspberry Cheesecakes
These mini cheesecakes are best served chilled. Place them on a dessert platter and garnish with fresh raspberries and lemon zest twists for a beautiful presentation. You can also add a dollop of whipped cream on top for extra creaminess. They make great party treats or a sweet ending to a family dinner.
How to Store No-Bake Mini Lemon Raspberry Cheesecakes
You can store the mini cheesecakes in the fridge. Place them in an airtight container to keep them fresh. They will stay good for up to 3 days. Just be sure to garnish them with fresh toppings right before serving.
Tips to Make No-Bake Mini Lemon Raspberry Cheesecakes
- Make sure your cream cheese is softened to room temperature for easy mixing.
- For a smoother cheesecake layer, beat the cream cheese well before adding other ingredients.
- If you don’t have fresh raspberries, frozen ones work just fine, just thaw them first.
- To save time, prepare the raspberry topping while the cheesecake layers are chilling.
Variation
You can try different flavors by replacing the lemon with lime for a key lime cheesecake or using strawberries instead of raspberries for a strawberry cheesecake variation.
FAQs
1. Can I use a different type of crust?
Yes, you can use other types of cookies, like Oreo crumbs or graham crackers with chocolate, for a different flavor.
2. How long do these cheesecakes need to chill?
They should chill for at least 2 hours to set properly, but overnight chilling is even better for a firmer texture.
3. Can I freeze these mini cheesecakes?
Yes, you can freeze them! Just wrap them tightly in plastic wrap and keep them in an airtight container. Thaw them in the fridge before serving.
Enjoy making these No-Bake Mini Lemon Raspberry Cheesecakes, and delight in their deliciousness!