Description

Delight in these refreshing No Bake Mini Lemon Raspberry Cheesecakes, perfect for a light summer dessert. Made with a buttery graham cracker crust and a creamy lemon-infused filling swirled with fresh raspberries, these individual cheesecakes are simple to prepare and require no baking. Chill them for a few hours to set, then garnish with whipped cream and extra raspberries for an elegant, crowd-pleasing treat.

Ingredients

Scale

Crust

1 cup graham cracker crumbs
3 tablespoons granulated sugar
4 tablespoons unsalted butter, melted

Filling

8 ounces cream cheese, softened
½ cup powdered sugar
2 tablespoons fresh lemon juice
1 teaspoon lemon zest
1 teaspoon vanilla extract
½ cup heavy whipping cream
½ cup fresh raspberries (plus extra for topping)

Garnish (optional)

Whipped cream
Extra fresh raspberries

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Instructions

Prepare the crust: In a mixing bowl, combine graham cracker crumbs, granulated sugar, and melted butter until the mixture is evenly moistened. Spoon about 1 tablespoon of this mixture into each cavity of a lined mini muffin tin or silicone mold. Press down firmly to form an even crust layer. Place the mold in the refrigerator to chill while you make the filling.
Make the filling: In a large bowl, beat the softened cream cheese until smooth and creamy. Add powdered sugar, lemon juice, lemon zest, and vanilla extract, mixing thoroughly until the mixture is homogeneous. In a separate bowl, whip the heavy cream until stiff peaks form, then gently fold it into the cream cheese mixture to maintain the airy texture.
Incorporate raspberries: Lightly mash the fresh raspberries just enough to release some juice but keep small pieces intact, then gently fold them into the cream cheese filling to distribute evenly.
Assemble cheesecakes: Spoon the raspberry-cream cheese filling over the chilled crusts in each mold cavity, smoothing the tops with a spatula or the back of a spoon.
Chill to set: Refrigerate the assembled mini cheesecakes for at least 4 hours, or until the filling is firm and fully set.
Serve: Carefully remove the mini cheesecakes from the molds. Garnish with whipped cream and extra fresh raspberries if desired before serving.

Notes

For a smoother cheesecake texture, strain the raspberries before folding them into the filling to remove seeds.
Alternative crust options include crushed vanilla wafers or digestive biscuits for a different flavor profile.
Ensure cream cheese is fully softened to avoid lumps in the filling.
Use silicone molds for easier removal of mini cheesecakes without damage.