Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

No-Bake Mini Lemon Raspberry Cheesecakes

  • Author: krmibk110
  • Total Time: 135 minutes
  • Yield: 12 servings 1x
  • Diet: Vegetarian

Description

Delightful, refreshing mini cheesecakes with a creamy lemon filling and topping of sweet raspberry sauce, perfect for any occasion.

Ingredients

Scale
  • 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)

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Once the raspberry topping is slightly cooled, spoon it over the cheesecake layer. Refrigerate the mini cheesecakes for at least 120 minutes to set.
  5. Carefully remove the cheesecakes from the pan and garnish with fresh raspberries, lemon zest twists, and a dollop of whipped cream, if desired.

Notes

For smoother cheesecakes, ensure cream cheese is at room temperature. You can use frozen raspberries if fresh ones are unavailable.

  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Dessert
  • Method: No-Bake
  • Cuisine: American

Nutrition

  • Serving Size: 1 mini cheesecake
  • Calories: 250
  • Sugar: 12g
  • Sodium: 150mg
  • Fat: 15g
  • Saturated Fat: 9g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 1g
  • Protein: 4g
  • Cholesterol: 30mg

Keywords: cheesecake, no-bake, lemon, raspberry, dessert

Find it online: https://sweettreatsrecipes.com/no-bake-mini-lemon-raspberry-cheesecakes/