Description
These No Bake Lemon Raspberry Cheesecake Cups are a refreshing and easy-to-make dessert featuring a crisp graham cracker crust, creamy lemon-flavored cheesecake filling, and fresh raspberries on top. Perfect for warm days or when you want a quick, delicious treat without turning on the oven.
Ingredients
Scale
Crust
- 1 cup graham cracker crumbs (about 8-10 graham crackers crushed)
- 2 tablespoons sugar
- 1/4 cup butter, melted
Cheesecake Filling
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 cup heavy cream (or 1 cup whipped topping for a lighter version)
- 1 teaspoon vanilla extract
- 2 tablespoons fresh lemon juice (about 1 lemon)
- Zest of 1 lemon
Topping
- 1/2 cup fresh raspberries (plus extra for topping)
Instructions
- Prepare the crust: In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until the crumbs are thoroughly coated and the mixture is slightly moist, which helps form a solid base.
- Form the crust base: Spoon about 2 tablespoons of the graham cracker mixture into the bottom of each serving cup or jar. Use the back of a spoon or your fingers to press the crumbs down lightly, creating an even crust base. Set aside while preparing the filling.
- Beat cream cheese and sugar: In a separate bowl, use an electric mixer to beat the softened cream cheese and powdered sugar together until the mixture is smooth and creamy without lumps.
- Add wet ingredients: Add the heavy cream, vanilla extract, fresh lemon juice, and lemon zest to the cream cheese mixture. Continue beating for about 3-4 minutes until the filling thickens and becomes well combined with a light, fluffy texture.
- Assemble cheesecake cups: Spoon or pipe the cheesecake filling over the graham cracker crust in each cup, smoothing the top with a spatula to create an even layer.
- Chill to set: Place the assembled cups in the refrigerator for at least 2-3 hours to allow the cheesecake filling to firm up and set fully.
- Add toppings: Just before serving, garnish each cheesecake cup with fresh raspberries and additional lemon zest if desired for extra flavor and visual appeal.
- Serve and enjoy: Serve the chilled cheesecake cups immediately for a refreshing and delightful dessert experience.
Notes
- For a lighter version, use whipped topping instead of heavy cream.
- Make sure the cream cheese is softened to avoid lumps in the filling.
- Press the crust firmly to prevent it from falling apart when eating.
- Can be prepared a day ahead and stored covered in refrigerator.
- If desired, swap fresh raspberries with other berries like strawberries or blueberries.
